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 :
RYE PUMPERNICKEL STUFFING
Categories Onion Side Bake Thanksgiving Quick & Easy Stuffing/Dressing Root Vegetable Turnip Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.
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
PUMPERNICKEL BREAD I
This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 36.2 g, Cholesterol 2.4 mg, Fat 3.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 210.6 mg, Sugar 4.4 g
PUMPERNICKEL SPINACH DIP II
This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
Provided by Cassi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
- Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
- Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 10.6 g, Cholesterol 8.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 163.5 mg, Sugar 0.3 g
STUFFED PUMPERNICKEL BREAD
Number Of Ingredients 8
Steps:
- Slice bread into serving-size slices, but do not cut all the way through the bottom crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350 degrees for 30 minutes, or until cheese is melted. Tip: Herb butter is scrumptious on warm bread! Blend together softened butter and chopped fresh herbs like chives or marjoram. Add a touch of lemon juice if you like. Roll up in wax paper and chill, then slice to serve.
Nutrition Facts : Nutritional Facts Serves
SOFT PUMPERNICKEL BREAD (ABM)
Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order as per your manufacturer's directions.
- Select dough setting.
- Place in greased loaf pan, cover and let rise for 30 minutes.
- Bake at 375° for 25 to 30 minutes.
- Remove from pan and let cool on wire rack.
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- Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes).
- Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder.
- Stir to combine and set aside to cool to lukewarm., Put the remaining 1/2 cup water in a large mixing bowl and add the yeast.
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