Pumpernickel Bread For The Breadmaker Recipes

DARK PUMPERNICKEL BREAD

Steps:

• Gather the ingredients.
• Place all ingredients in a bread pan , using the smallest amount of liquid in the recipe. Be sure that you add the ingredients in the order they are listed. Do not stir or mix the ingredients.
• Put the cover on the machine.
• Select Medium Crust setting and Whole Wheat Cycle and press Start.
• Observe the dough as it kneads. If after 5 to 10 minutes it appears dry or if your machine sounds as if it's straining, add more liquid 1 tablespoon at a time until the dough is smooth, soft, and slightly tacky to the touch.
• Then let the machine work. It will knead , then let the dough rise, then the bread will bake.
• After the baking cycle ends, cool bread on a wire rack for 1 hour before slicing.
• Serve and enjoy!

BREAD MACHINE PUMPERNICKEL BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.

PUMPERNICKEL BREAD FOR THE BREADMAKER

Steps:

• Place all ingredients in the breadmaker in the order given.
• Process according to manufacturer's instructions, using the Whole Wheat setting.
• For a darker bread you can increase the cocoa up to 50%.

PUMPERNICKEL RYE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
• 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.
• 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.

BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF

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.

DARK RYE (PUMPERNICKEL) BREAD FOR THE BREAD MACHINE.

Steps:

• Put all the ingredients in the order given or as per your bread maker's instructions. I think the order is pretty standard, just make sure the yeast is the last thing you add and that it doesn't touch the liquids.
• I used the Whole Wheat Bread setting as suggested in the recipe.
• When the bread is done, remove the bread pan and cool for a few minutes, then turn it out onto a metal rack to cool complete before cutting.
• Bon Appetit!

PUMPERNICKEL BREAD

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.

PUMPERNICKEL BREAD

Steps:

• 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).
• 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.
• 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.
• 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.

CLASSIC PUMPERNICKEL BREAD

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.