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 :
SLOW COOKER BREAD
Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.
Provided by nch
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 7
Steps:
- Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
- Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
- Cover container with the lid. Let dough rise at room temperature for 1 hour.
- Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
- Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
- Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
- Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
- Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 22.8 g, Fat 2.3 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 350.9 mg, Sugar 0.1 g
CLASSIC PUMPERNICKEL BREAD
This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- 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.).
- 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.
- 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.
- 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.
- Knead the dough for 5 minutes.
- Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. 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 dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
- Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
- Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
- Remove from baking sheet and cool on a rack before slicing.
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
PUMPERNICKEL BREAD
A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states.
Provided by May M
Categories Yeast Breads
Time 3h30m
Yield 1 1.5 lb loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2068, Fat 29.1, SaturatedFat 4.2, Sodium 3569.3, Carbohydrate 416.1, Fiber 42.5, Sugar 65, Protein 53.1
ARTISAN PUMPERNICKEL BREAD
Baking bread every Sunday has become a tradition in my house. It fills my house with the cozy smell of fresh baked bread, and the act of kneading has become a source of meditation to release the stress of the work week. Needless to say, this recipe isn't for a bread machine. This was one of my best breads so far. I think it's the addition of the mashed potatos that makes this a wonderfully moist elastic bread. Beware of over-kneading this one, you don't want the dough to be too moist, but it will retain a bit of stickiness throughout.
Provided by OwlMonkey
Categories Yeast Breads
Time 4h
Yield 3 loaves
Number Of Ingredients 14
Steps:
- Prepare mashed potatoes, using fresh potatoes or instant.
- Using a very large bowl soak the yeast and sugar in 1 cup of lukewarm water for ten minutes.
- In a large pan, heat the 3 1/4 cup lukewarm water, melted chocolate molasses and margarine until the mixture is lukewarm. Remove from heat. Mix in the potatoes, cornmeal, salt and caraway seeds. Stir into the risen yeast liquid. Add the rye flour and bran. Beat for five minutes. Add three cups of white flour, mixing well. Afer about five minutes of beating, you will have a soft dough. Add four more cups lf flour. Mix well, cover, and rise for one hour or more.
- Sprinkle one cup of leftover flour on kneading board. Turn dough out, sprinkle about 1/2 cup of flour on top of dough, and knead extra flour into the dough until the dough is no longer sticky. When the dough holds its shape, cut it into three even pieces.
- Shape the three pieces into three egg shaped pieces, and place in buttered or non-stick loaf pans. Rise one hour or until one inch above the rims of pans. Bake at 350 ° for about 45 minutes - 1 hour, switching pans in oven at the half way point. Bread is done when it has a hollow sound when rapped on top.
Nutrition Facts : Calories 2296.7, Fat 22.7, SaturatedFat 8.3, Cholesterol 2.8, Sodium 5206.1, Carbohydrate 469.9, Fiber 40.5, Sugar 26.1, Protein 62.9
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