PUMPERNICKEL BREAD
Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 6h35m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
- In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
- When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
- Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
PUMPERNICKEL BREAD I
This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 36.2 g, Cholesterol 2.4 mg, Fat 3.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 210.6 mg, Sugar 4.4 g
PUMPERNICKEL BREAD
Make and share this Pumpernickel Bread recipe from Food.com.
Provided by capted
Categories Yeast Breads
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Load bread machine according to machine standards.
- Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.
Nutrition Facts : Calories 170.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 300.4, Carbohydrate 32.7, Fiber 2.8, Sugar 6.6, Protein 4.2
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts :
RED RIVER PUMPERNICKEL BREAD
The recipe comes from KLM Airlines. I clipped it out of the paper many years ago. It's really easy to make and very healthy.
Provided by Dreamer in Ontario
Categories Breads
Time 2h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
- Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
- Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
- Beat hard for 2 minutes.
- Cover very well and let stand 2 hours or overnight. No need to refrigerate.
- Grease, paper line and butter a 9 x 5 x 3" loag pan.
- Turn in batter and smooth top.
- Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
- During last hour slide a foil oven protector below to be sure it doesn't overbrown.
Nutrition Facts : Calories 56, Fat 0.2, Sodium 308, Carbohydrate 13.3, Fiber 0.8, Sugar 5.9, Protein 1
More about "redriverpumpernickelbread recipes"
PUMPERNICKEL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (88)Calories 205 per serving
DARK PUMPERNICKEL RYE BREAD - RED STAR® YEAST
From redstaryeast.com
PUMPERNICKEL BEER BREAD | FOOD CHANNEL
From foodchannel.com
ROBINHOOD | RED RIVER CEREAL BREAD
From robinhood.ca
10 BEST DARK PUMPERNICKEL BREAD RECIPES | YUMMLY
From yummly.com
EASY PUMPERNICKEL BREAD RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
PUMPERNICKEL - TASTEATLAS - LOCAL FOOD AROUND THE WORLD
From tasteatlas.com
COOK THIS: THE PUMPERNICKEL BAGEL FROM BAGELS, SCHMEARS, AND A …
From nationalpost.com
HOME [WWW.FAANGTHAI.COM]
PUMPERNICKEL - BAKING BITES
From bakingbites.com
WHAT GOES WELL WITH PUMPERNICKEL BREAD? - COOKS DREAM
From cooksdream.com
BREAD MACHINE DARK PUMPERNICKEL RYE BREAD - RED STAR® YEAST
From redstaryeast.com
PALEO PUMPERNICKEL NO-RYE BREAD - JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
CLASSIC PUMPERNICKEL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
STEAKHOUSE-STYLE PUMPERNICKEL BREAD - BIGGER BOLDER BAKING
From biggerbolderbaking.com
GERMAN RYE PUMPERNICKEL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPERNICKEL BREAD RECIPES - BBC FOOD
From bbc.co.uk
PUMPERNICKEL BREAD | M&M FOOD MARKET
From mmfoodmarket.com
PUMPERNICKEL BREAD RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
SO, PUMPERNICKEL BREAD WAS NAMED AFTER A FARTING DEVIL
From huffpost.com
MAKING THE BEST OUT OF LEFTOVER PUMPERNICKEL BREAD - JAMIE GELLER
From jamiegeller.com
RED RIVER PUMPERNICKEL BREAD RECIPE - FOOD.COM - PINTEREST
From pinterest.ca
PUMPERNICKEL NUT AND SEED BREAD (VEGAN, PALEO, GLUTEN FREE)
From theorganicdietitian.com
RYE BREAD, PUMPERNICKEL, ROGGEBROOD RECIPE - HEAR DUTCH HERE
From heardutchhere.net
PUMPERNICKEL BREAD PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT DOES PUMPERNICKEL MEAN? | SNOPES.COM
From snopes.com
IS PUMPERNICKEL BREAD GOOD FOR DIABETICS - DIABETESPROHELP.COM
From diabetesprohelp.com
WHAT IS PUMPERNICKEL BREAD? BENEFITS, NUTRITION & MORE
From powerfoodhealth.com
RED RIVER PUMPERNICKEL BREAD - DAIRY FREE RECIPES
From fooddiez.com
CAN DOGS EAT PUMPERNICKEL BREAD? - HEALTHY HOMEMADE DOG TREATS
From healthyhomemadedogtreats.com
PUMPERNICKEL BREAD - RACHEL'SFOODBLOG
From brock280.wixsite.com
RED RIVER PUMPERNICKEL BREAD RECIPE - FOOD.COM - PINTEREST
From pinterest.ca
PUMPERNICKEL SOURDOUGH BREAD - CULTURED FOOD LIFE
From culturedfoodlife.com
PUMPERNICKEL RECIPE: HOW TO MAKE PUMPERNICKEL RECIPE - THE …
From recipes.timesofindia.com
PUMPERNICKEL BREAD – THE FOOD PIG
From thefoodpig.com
WHY ARE RYE AND PUMPERNICKEL BREADS BETTER FOR YOU? | LIVESTRONG
From livestrong.com
4 HEALTH BENEFITS OF PUMPERNICKEL BREAD YOU MUST KNOW
From swissbake.ch
WHY PUMPERNICKEL BREAD IS GOOD FOR YOU - READER'S DIGEST CANADA
From readersdigest.ca
MENU - FAANGTHAI.COM
DREAM BREAD - PUMPERNICKEL – FRESH FOODIE
From freshfoodiegta.com
You'll also love