Dark Pumpernickel Bread Recipe

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7 hours ago Rich Dark Pumpernickel Bread is made in the bread machine with molasses, cocoa powder, caraway seeds, and rye and whole wheat flours.

Calories: 185
Total Fat 4g: 6%
Saturated Fat 1g: 6%
Estimated Reading Time: 2 mins

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4 hours ago Dark Pumpernickel Bread Recipes 68,459 Recipes. Last updated Dec 06, 2021. This search takes into account your taste preferences. 68,459 suggested recipes. Pumpernickel Bread KitchenAid. granulated sugar, instant …

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6 hours ago To make a free-form loaf or boule, use the dough cycle. Remove the dough and shape on a parchment-paper-lined baking sheet. Cover the bread

Rating: 3.6/5(9)
Total Time: 2 hrs 15 mins
Category: Side Dish, Bread
Calories: 138 per serving

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2 hours ago Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve 1 cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120°F to 130°F. Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed.

Estimated Reading Time: 2 mins

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5 hours ago Category Bread Recipes, Pumpernickel Bread Servings 1 Total Time 3 hrs. In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt. In a microwave-safe bowl, warm 3/4 cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast.

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2 hours ago Dark Pumpernickel Bread. 2 packages active dry yeast or 4 1/2 teaspoons. Start with a large bowl and add in the yeast, cocoa, brown sugar, …

Estimated Reading Time: 3 mins

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3 hours ago Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours). Punch down dough. Separate

Rating: 5/5(11)
Total Time: 2 hrs 35 mins
Category: Yeast Breads
Calories: 1603 per serving
1. In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
2. In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
3. Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
4. Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.

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6 hours ago Directions. 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 …

Servings: 1
Total Time: 6 hrs 35 mins
1. 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).
2. 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.
3. 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.
4. 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.

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2 hours ago In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt. Mix together water, coffee and molasses. Add the water …

Rating: 5/5(11)
Total Time: 2 hrs 5 mins
Category: Yeast Breads
Calories: 133 per serving
1. Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
2. In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
3. Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
4. If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.

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3 hours ago This is the best pumpernickel bread recipe and it can be made in the bread machine! I tried this looking for a quick recipe that didn't require all …

Rating: 5/5(220)
Calories: 119 per serving
Total Time: 3 hrs 55 mins

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Just Now Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal, and cocoa. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover, let rest 10 to 15 minutes. Knead until smooth, about 5 minutes.

Category: Yeast Breads
Estimated Reading Time: 1 min

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9 hours ago Bake the bread in the preheated oven for 40-50 minutes, until browned and firm. Take the bread out of the oven and let cool on a cooling rack …

Rating: 3.8/5(5)
Estimated Reading Time: 8 mins
Category: Miscellaneous
Total Time: 24 hrs 45 mins
1. In a large bowl or a large measuring cup, combine the water, yeast, salt, molasses, instant coffee, cocoa powder, caraway seeds until everything is evenly mixed.
2. In another large bowl, combine the whole wheat, rye and all purpose flours. Mix to combine. Pour in the liquid ingredients into the dry ingredients and use a wooden spoon to mix all the ingredients until they come together.
3. You can use your hands to mix the dough or use a standing mixer fitted with a dough hook attachment. You don’t need to knead the dough very long at all, just enough so that the flour is all well incorporated into the dough. The dough will stick slightly to your hands; that is normal. Don’t add too much flour, or the bread will be very dense. After the dough rises and then chills, it will be much easier to handle and won’t stick to your hands as much.
4. Cover the bowl with plastic wrap or a clean towel. Set aside to rise at room temperature for 2 hours.

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1 hours ago Grease a baking sheet, and sprinkle with cornmeal. Punch dough down, and divide in half. Shape each half into a round, slightly flat loaf. Place loaves on opposite corners of baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour. Bake at 375℉ (190℃) for 25 to 30 minutes or until loaves sound hollow when tapped.

Rating: 3.3/5(6)
Total Time: 4 hrs
Servings: 1
Calories: 806 per serving

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Just Now Heat milk, potato water, molasses, bran cereal, chocolate, mashed potato, and butter until very warm (120 ° to 130 ° F), making sure chocolate has melted. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in caraway seeds and enough remaining all-purpose flour to make a stiff dough.

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7 hours ago Home > Recipes > dark pumpernickel bread. Tip: Try pumpernickel bread for more results. Results 1 - 10 of 23 for dark pumpernickel bread. 1 2 3 Next. 1. BAKED BRIE WITH CRANBERRY CHUTNEY.

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7 hours ago Dark Pumpernickel Onion Bread recipe: This is a modified version of a recipe I found on King Arthur's web site. I am very picky about rye bread, and this …

Reviews: 1
Servings: 12
Cuisine: Not Set
Category: Bread

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4 hours ago Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, …

Rating: 4.1/5(40)
Total Time: 2 hrs 30 mins
Servings: 16
Calories: 165 per serving
1. Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes).
2. Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder.
3. Stir to combine and set aside to cool to lukewarm., Put the remaining 1/2 cup water in a large mixing bowl and add the yeast.
4. If using active dry, stir and let the mixture "proof" for 10 minutes.

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1 hours ago How to make Pumpernickel bread. Prepare the preferment, scalded rye and rye soaker on day 1. Put together the main dough, prove and slow-bake for 14 hours on day 2 and …

Rating: 4.6/5(13)
Estimated Reading Time: 6 mins
Cuisine: German
1. Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
2. 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
3. 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
4. Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!

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6 hours ago Preheat the oven to 425°F. Slash the loaf diagonally in several places. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to …

Rating: 4.9/5(57)
Total Time: 4 hrs 40 mins
Servings: 1
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky., Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy., Transfer the dough to a lightly oiled surface.
3. Gently deflate it, and shape it into a ball., Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid., Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size., Preheat the oven to 425°F., Slash the loaf diagonally in several places., Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F.
4. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top., Remove the bread from the oven, and transfer it to a rack to cool completely.

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1 hours ago How To Make Steakhouse-Style Pumpernickel Bread. If you’ve never made bread before, this is an excellent place to start! Follow these easy steps (and don’t forget to …

1. Grease two 9 x 5-inch loaf pans. Set aside.
2. In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
3. In a separate bowl mix the warm water, molasses, and oil together.
4. Add the wet into the dry ingredients until your dough comes together.

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3 hours ago In large bowl, dissolve yeast in hot water. Stiri n molasses, salt, oil, caraway seed, rye flour, cereal and cocoa. Beat till smooth. Stir in flour; turn onto floured surface.…

Rating: 1/5
Calories: 1719 per serving

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9 hours ago Directions. Combine the water, molasses, milk, butter, caraway seeds, salt, espresso powder, and ground fennel seeds in a small pot and bring to a boil over medium heat. Whisk in the cornmeal and remove the pot from the heat. Add the chocolate and stir until melted. Allow the mixture to cool until tepid, about 10 minutes.

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2 hours ago Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.. When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes..

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Just Now Instead of baking the pumpernickel bread the traditional way, which is at very low temperature for 12 to 16 hours, in the US, molasses are added to the dough to give it its dark

Rating: 4.9/5(12)
Category: Bread
Cuisine: German, Vegan, Vegetarian
Total Time: 16 hrs
1. Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Cover and set aside to soak overnight.
2. Add enough water to the soaked rye berries so that there is about three times as much water a berries. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. Drain the cooked berries and set aside to cool.
3. At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. Meanwhile keep the oven door closed to trap the residual heat. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry.

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8 hours ago Pumpernickel Bread. Visit any authentic German bakery and you will likely find traditional pumpernickel bread: a supremely dark, dense loaf cooked in a …

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9 hours ago Dark Pumpernickel Bread Recipes. Easy. Salmon and Crème Fraîche On Black-Bread Toasts Amanda Hesser. 10 minutes. Show More Recipes. Or try our popular searches. Easy Vegetarian Weekend Projects Classic Quick Healthy. Get Our Newsletter. Get recipes, tips and NYT special offers delivered straight to your inbox.

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8 hours ago Instructions. In a very large bowl, add the yeast and the water. Mix until all is dissolved.. Then add the salt, molasses, shortening, seeds, and rye flour. Mix. Slowly add only 2 cups of flour. Mix and slowly add the rest of the flour. Mix. Put the dough onto a floured board and knead for 5-10 minutes.

Estimated Reading Time: 3 mins
Total Time: 3 hrs 35 mins

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8 hours ago To make pumpernickel bread, mix bread flour, cornmeal, rye flour, cocoa powder, wheat flour, and salt in a bowl. In another bowl, mix warm milk, brown sugar, yeast, and molasses. Add the dry mixture, the wet mixture, and butter in a mixer and knead. Let the dough rest for 45 minutes. Then, bake it for 35 minutes. Let it cool for 10 minutes.

Calories: 218
Fats: 3.5 g
Carbohydrates: 40.9 g
Protein: 6.3 g

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6 hours ago In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, salt, and espresso powder. Attach dough hook …

Cuisine: German
Total Time: 3 hrs 30 mins
Estimated Reading Time: 4 mins
Calories: 144 per serving
1. In a bowl, dissolve yeast in 1/2 cup warm water (90° to 105°). Let sit 5 to 10 minutes.
2. Meanwhile, in a small saucepan over medium-low heat, combine molasses, butter, vinegar, and chocolate. Cook until butter and chocolate are melted. (Or, put in a glass or porcelain bowl and microwave, covered, in 20-second increments at full power until melted.) Pour mixture into a medium bowl and add 2 cups water. Set aside.
3. In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, salt, and espresso powder. Attach dough hook and, with mixer on low, mix in yeast and molasses mixtures. Add 1 1/2 cups bread flour and mix to combine. Add more bread flour, 1/4 cup at a time, until dough pulls away from the inside of bowl. Knead (with mixer on low) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, the dough should feel a bit like an earlobe when you pinch it.
4. Put dough in a large, oiled bowl. Cover loosely with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 hour.

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1 hours ago Dark Pumpernickel Bread. This is a dense European-style bread with unusual grainy texture. It should be very healthy because of the ingredients, as well as having a rich, delicious taste. It's excellent warm with gobs of sweet butter. Ingredients. Bread. 4 packages active dry yeast; 3/4 cup blackstrap molasses; 1 1/2 tablespoons dry powdered coffee

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4 hours ago 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 …

Estimated Reading Time: 1 min
Total Time: 45 mins
1. In a small bowl, dissolve yeast in warm water.
2. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour.
3. 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.
4. Place in a bowl coated with cooking spray, turning once to coat the top.

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3 hours ago After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour. Step 3. …

Rating: 5/5(105)
Calories: 151 per serving
Total Time: 3 hrs 40 mins
1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
3. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

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5 hours ago The Benefits of Pumpernickel Bread. Along with tasting delicious, pumpernickel bread actually has some significant health benefits. For one, it has quite a low glycemic load meaning that it has a low carbohydrate content.. This bread is slow to digest due to containing high amounts of resistant starch.

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8 hours ago Home > Rye Breads > Pumpernickel Bread Recipe. Molasses and a tiny bit of cocoa powder gives this pumpernickel bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapés (chopped …

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8 hours ago German Pumpernickel Bread for Bread Machine Recipe by. 2 hours ago Great recipe for German Pumpernickel Bread for Bread Machine. 1 cup dark rye flour 1 cup whole wheat flour 2 1/2 teaspoon dry yeast Steps. Mix all the ingredients in the bread machine starting with the water and finishing with the yeast. Set the machine to 2lbs bread size basic

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4 hours ago Instructions For Pumpernickel Dark Rye Bread: Add the yeast and 3 tablespoon warm water into a small bowl and mix. Let it stand for 5 minutes. Add the wheat flour, rye, …

Cuisine: American, Germen, Swedish
Total Time: 1 hr 55 mins
Category: Bread, Easy, Quick, Specialty Bread
Calories: 120 per serving
1. Add the yeast and 3 tablespoon warm water into a small bowl and mix. Let it stand for 5 minutes.
2. Add the wheat flour, rye, flour, salt, and crack wheat into a large bowl and mix together. Create a well in the center and add in the molasses, water and sourdough starter and your your hands or a spatula work the flour into the until it beginnings to absorb all the water.
3. Continue to knead the dough until it is development.
4. You can use a mixing machine with the hook attachment, add all the ingredients and mix on low speed for 3 minutes followed by high speed for 4 minutes or until the dough is homogenized.

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9 hours ago Whole-wheat bread, rye, and pita breads that are not made from 100 percent stone-ground whole-wheat or pumpernickel are considered by the American Diabetes Association to be medium GI foods. Other Foods to Avoid There are many other bread products full of carbohydrates that cause spikes in blood sugar.

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2 hours ago Put about 3 cm (1") of water in a baking tray and place a rack on top. Place the loaf on top of the rack and bake in the oven at 110°C/230°F for 6 …

Servings: 1
Estimated Reading Time: 1 min

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9 hours ago Pour mixture into a medium bowl and add 2 cups water. Set aside. Step 3. In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, …

Rating: 5/5(2)
Total Time: 3 hrs 30 mins
Servings: 1.75
Calories: 144 per serving
1. In a bowl, dissolve yeast in 1/2 cup warm water (90° to 105°). Let sit 5 to 10 minutes.
2. Meanwhile, in a small saucepan over medium-low heat, combine molasses, butter, vinegar, and chocolate. Cook until butter and chocolate are melted. (Or, put in a glass or porcelain bowl and microwave, covered, in 20-second increments at full power until melted.) Pour mixture into a medium bowl and add 2 cups water. Set aside.
3. In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, salt, and espresso powder. Attach dough hook and, with mixer on low, mix in yeast and molasses mixtures. Add 1 1/2 cups bread flour and mix to combine. Add more bread flour, 1/4 cup at a time, until dough pulls away from the inside of bowl. Knead (with mixer on low) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, the dough should feel a bit like an earlobe when you pinch it.
4. Put dough in a large, oiled bowl. Cover loosely with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 hour.

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2 hours ago I have always loved dark pumpernickel bread. Its rich, sweet flavors have been one of my favorite breads to eat plain, or with soups, or with sandwiches. Pumpernickel bread is made with whole grain rye flour or the whole rye berry. Other rye breads are made with white rye flour ground from the center endosperm of the rye berry.

Estimated Reading Time: 6 mins

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5 hours ago Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it). Add in 1/2 cup of warm water and mix well. Cover and leave for 6 hours in a warm dark place. After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal.. Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate

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3 hours ago With a rich pumpernickel flavor and a luscious crumb, there's nothing quite like this hearty, dark loaf. Made with a blend of our all-purpose, whole rye, and potato flours, plus a touch of sweet molasses and caraway seeds. Try it toasted, spread with whipped honey or some raspberry or apricot jam, or use as sandwich bread — you can't go wrong!

Rating: 4.7/5
Price: $5.95
Brand: King Arthur Baking

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Frequently Asked Questions

What are some things to serve with pumpernickel bread?

Serving suggestions: For appetizers, top small squares of pumpernickel bread with cream cheese, sliced onion, and tomato. Serve strong-flavoured sandwich fillings, such as aged cheese, on pumpernickel. Mustard goes well with pumpernickel, so spread this condiment on your next ham and Swiss sandwich on pumpernickel. More items...

What is pumpernickel bread supposed to taste like?

Pumpernickel bread in general, and Pepperidge Farm Dark Pump in particular, has a much fuller flavor than the now-traditional white breads. It's got a pronounced rye flavor with a touch of salt, and a bit of cocoa (chocolate), though you can't taste that really.

What gives pumpernickel bread its dark color?

The defining characteristics of Westphalian pumpernickel are coarse rye flour—rye meal—and an exceedingly long baking period. The long slow baking is what gives pumpernickel its characteristic dark color. The bread can emerge from the oven deep brown, even black.

Does pumpernickel bread contain wheat?

Pumpernickel bread. Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin.

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