Black Forest Pumpernickel Recipes

BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF

Black Forest Pumpernickel Bread Machine Loaf image

this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy

Provided by andypandy

Categories Yeast Breads

Time 3h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/8 cups warm water
1/3 cup molasses
1 1/2 tablespoons canola oil
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
3 tablespoons cocoa powder
1 1/2 tablespoons caraway seeds
2 teaspoons active dry yeast

Steps:

Place all ingredients into your bread maker according to manufacture.
Select type to a light crust.
Press start.
Remembering to check while starting to knead.
If mixture is too dry add a tablespoon warm water at a time.
If mixture is too wet add flour again a little at a time.
Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
This goes for all types of breads when kneading.
This recipe makes a one and half pound loaf size.

BLACK FOREST PUMPERNICKEL (ABM)

Black Forest Pumpernickel (Abm) image

We love this bread,Great with soup and for sandwiches. This recipe makes a 1 1/2 pound loaf. The recipe comes from cooksrecipes.com.

Provided by Barb G.

Categories Yeast Breads

Time 3h45m

Yield 1 1/2 pound loaf bread, 15 serving(s)

Number Of Ingredients 11

Ingredients

1 1/8 cups water
1/3 cup molasses
1 1/2 tablespoons canola oil
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
3 tablespoons baking cocoa
1 1/2 teaspoons salt
1 teaspoon instant espresso powder (optional)
1 tablespoon caraway seed
2 teaspoons dry yeast

Steps:

Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Sweet bread cycle and light crust; start machine.

Nutrition Facts : Calories 136.3, Fat 2, SaturatedFat 0.2, Sodium 237.1, Carbohydrate 27.2, Fiber 2.9, Sugar 4.3, Protein 3.5

BLACK FOREST PUMPERNICKEL

Black Forest Pumpernickel image

This comes straight out of my favorite bread book for my bread machine, Bread Machine Magic by Linda Rehberg and Lois Conway. We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.

Provided by Jane Whittaker

Categories Other Breads

Time 2h45m

Number Of Ingredients 10

Ingredients

1 1/8 c water
1 1/2 c bread flour
1 c rye flour
1 c whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp vegetable oil
1/3 c molasses
3 Tbsp cocoa powder
1 Tbsp caraway seeds
2 tsp active dry yeast

Steps:

1. Place all ingredients in bread pan in the order given.
2. Select Light crust if you have that option, and hit start.
3. After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.

BLACK FOREST PUMPERNICKEL RECIPE

Black Forest Pumpernickel Recipe image

found at cdkitchen.com submitted there by Kandi I wanted to get nutritional values for this recipe, so I am posting it here. My contribution is the directions for making without a bread machine. I'm making it right now.

Provided by Fragilethunder

Categories Yeast Breads

Time 1h50m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/8 cups water
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons oil
1/3 cup molasses
3 tablespoons cocoa powder
1 tablespoon caraway seed
2 teaspoons yeast

Steps:

In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly.
Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
Oil dough and let rise till doubled in oiled bowl.
Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it.
Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds.
Place in oiled pans or on oiled cookie sheet.
Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.

Nutrition Facts : Calories 203.9, Fat 3, SaturatedFat 0.5, Sodium 355.6, Carbohydrate 40.8, Fiber 4.4, Sugar 6.5, Protein 5.3

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