Classic Pumpernickel Bread King Arthur Flour Recipes

RED RIVER PUMPERNICKEL BREAD

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.

PUMPERNICKEL BREAD II

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.

SOURDOUGH PUMPERNICKEL

Steps:

• Using a proofed 100% hydrated starter, make the sponge in a large bowl.
• Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
• Add the dough ingredients to the sponge and mix well.
• Cover and rest for 20 minutes.
• Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
• Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
• Stretch and fold every 40 minutes and return to rising, covered.
• When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
• Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
• Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
• I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
• Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
• cool on racks.

PUMPERNICKEL BREAD

Steps:

• Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following.
• Select Basic cycle and leave dough in the machine through the FIRST RISE.
• When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
• Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.

HOMEMADE PUMPERNICKEL BREAD

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.