Pumpernickel Rye Bread Recipes

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.

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.

BREAD MACHINE PUMPERNICKEL BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

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.

RYE PUMPERNICKEL WITH SOURDOUGH

Steps:

• Gather the ingredients.
• If you have not refreshed the starter in the refrigerator for a while, do so two days before you plan on baking. A rye sour is best, but if you only have wheat flour, that will work, too.
• Set up your sourdough starter by mixing the whole rye flour, water, and a spoonful of starter in a bowl until all the flour is moistened. Cover the batter tightly so it cannot dry out and leave it at room temperature for 16 to 18 hours. This sourdough should develop some sour smell.
• Place rye berries in a pan, cover with 2 inches of water and leave at room temperature overnight.
• Gather the ingredients.
• The next day, bring the rye berries in the pan to a boil (add water as necessary) and simmer until berries are soft, 30 minutes to 1 hour. Drain and set aside.
• Place old bread, including crusts, in a bowl and pour boiling water over; leave for several minutes or longer. If it is soft bread, it will fall apart quickly; if it is old pumpernickel, it may take longer to soften.
• Squeeze the water out of the bread (it will resemble bread pudding or clay) and set aside.
• Place all of the ingredients for the final dough in the bowl of an electric mixer fitted with the dough hook and mix on the lowest speed for 10 minutes.
• Add water or flour as needed to create a dough ball that is only slightly sticky. The amount will vary, depending on how much water was in the soaked bread and berries.
• Knead on the counter for a couple of minutes to make final adjustments. Form into a ball and let it rest in a warm spot for 1 hour.
• Preheat oven to 350 F, preferably with a baking stone or another form of heat retention set inside the oven. Oil and flour 2 or more bread pans or Pullman pans (with a lid, also called "pain de mie").
• Divide dough as needed to fit your bread forms. Form the dough into loaves and place in the pans. Dust with flour, cover, and let rise for 30 minutes in a warm spot.
• Cover the loaf pans with oiled aluminum foil, wrapping tightly.
• Gather the ingredients.
• Place the pans in the oven and bake at 350 F for 1 hour.
• Turn oven down to 325 F and bake for 30 minutes.
• Turn oven down to 300 F and bake for 1 hour.
• Turn oven down to 275 F and bake for 2 hours.
• Turn oven down to 250 F and bake for 2 hours.
• Turn oven down to 225 F and bake for 1 1/2 hours.
• Turn oven down to 200 F and bake for 1 1/2 hours.
• Turn oven off and leave pans in oven until morning (oven will still be warm). The bread was in the oven about 16 hours. Leave for an additional 24 hours wrapped in cotton or linen before slicing.

DANISH PUMPERNICKEL RYE BREAD

Steps:

• Heat water and beer until luke warm,.
• Dissolve yeast in liquid.
• Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
• Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
• Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
• Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
• Cover and let rise for 60 minutes.
• Bake for 75 minutes at 350 F (175 C).