New York Pumpernickel Bread Recipe

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(42)
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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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. Total Time 2 hours 30 minutes. Prep Time 30 minutes. Cook Time 1 hours 0 minutes. Yield 9 -1/2x5 inch loaf (2 pounds) Number Of Ingredients 10

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18 Strawberry Bread Recipes With Lots of Color and Fruity Flavor This may not be New York Pumpernickel, but it is the one we use …

Rating: 4.1/5(37)
Total Time: 2 hrs 30 mins
Category: Rye Bread
Calories: 218 per serving
1. 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.
2. 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.
3. Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

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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 …

Servings: 1
Total Time: 6 hrs 35 mins
Category: Bread Recipes
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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In a large bowl, sprinkle the yeast over the warm water to soften; stir to dissolve. (If using instant yeast, mix it with the flour, don’t dissolve it. Add the water to the rye sour and mix.) Add the rye sour, altus (if desired), pumpernickel color, pumpernickel flour, 2 ½ cups of common flour, and salt.

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Sprinkle in the yeast and stir to dissolve. Let stand for 10 minutes, or until slightly foamy. Stir in instant coffee, salt and rye flour. Sprinkle in the cocoa and stir well to combine. Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough. Turn the bread out onto a lightly floured work surface and let it rest.

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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 …

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Instructions. Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast to stand mixer bowl; whisk to combine. Add coffee, oil and molasses to flour mixture. Mix with paddle attachment for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add rye flour and enough of the remaining bread flour to form a firm dough.

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This is a great recipe, but the statement, “Pumpernickel bread is different from rye bread because it is made from the whole rye berry, while rye bread is made from the rye berry’s endosperm.” That is not quite true. I bake with Hodgesons Mill whole grain rye all the time. It is not pumpernickel, which is a coaser milled whole grain rye.

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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. 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

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Pumpernickel Bread Recipe Jewish Recipes PBS Food great www.pbs.org. In the bowl of an electric mixer fitted with the dough hook, put the rye bread mixture, the remaining 2 cups water, 2 cups of the sour, and the molasses or caramel color. Stir together at low speed

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Stir together at low speed until mixed, about 1 minute. Add the sea salt and caraway seeds. Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in …

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Browse and save the best dark pumpernickel bread recipes on New York Times Cooking. X Search. 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.

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Put about 1/2 cup of warm water—around 100 F—into a 1-cup or 2-cup liquid measuring cup. Add 2 1/4 teaspoons of room temperature yeast (either instant or active dry) and 1 teaspoon of sugar. Stir for a few seconds and then let it stand for 10 minutes. It should begin to foam and form bubbles.

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Traditional pumpernickel. is made with 100% rye pumpernickel flour, possibly with some whole rye berries and pumpernickel altus and it is a sourdough bread with no commercial yeast that is baked very low and slow 12 to 24 hours. Log in or register to post comments. dobie.

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cumin, whole wheat graham flour, dark brown sugar, semolina, granulated garlic and 14 more. Pumpernickel Bread CDKitchen. rye flour, shortening, warm water, caraway seed, flour, salt and 3 more. Pumpernickel Bread 196 Flavors. rye berries, meal, sourdough starter, rye, dark rye flour, sunflower seeds and 4 more.

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Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

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Frequently Asked Questions

How to make pumpernickel restaurant bread you will love?

  • Grease two 9×5-inch loaf pans and set aside.
  • In a large bowl, combine both flours, cocoa powder, yeast, sugar, and salt.
  • In a separate bowl, mix the warm water, molasses, and oil.
  • Add the wet ingredients to the dry until your dough comes together.
  • Knead the dough until it becomes smooth and is no longer sticky. ...

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What are some things to serve with pumpernickel bread?

  • Top a slice with smoked salmon, cream cheese and sliced onion.
  • Melt some aged cheddar cheese on top and add some tomato and pepper.
  • Try making an open-faced sandwich with mustard and roast beef.

Is pumpernickel bread healthier than whole wheat bread?

This fiber-rich endosperm generally gives rye products-including rye bread and pumpernickel bread-a lower glycemic index than products made from wheat. On most other measures of nutritional value, rye and pumpernickel bread are not significantly different from regular whole-wheat bread.

Why is pumpernickel bread considered a healthy food?

Tips for Eating Pumpernickel Bread

  • Buy authentic. Your best bet is to shop at a bakery that sells artisan breads. ...
  • Cook’s tips. ...
  • Serving suggestions: For appetizers, top small squares of pumpernickel bread with cream cheese, sliced onion, and tomato.

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