Super Good Pumpernickel Bread Recipes

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.

PUMPERNICKEL BREAD I

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the Light Crust or Whole Wheat settings. Start the machine.

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.

SUPER-GOOD PUMPERNICKEL BREAD

Steps:

• Combine white and rye flours.
• In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
• Combine water, molasses, chocolate, and margarine in a saucepan.
• Heat over low heat until liquids are very warm (120°F- 130°F).
• Margarine and chocolate do not need to melt.
• Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add potatoes and 1 cup flour mixture.
• Beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
• Turn out onto lightly floured board; cover and let rest 15 minutes.
• Then, knead until smooth and elastic, about 15 minutes.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Punch dough down; let rise again 30 minutes.
• Punch dough down; turn out onto lightly floured board.
• Divide into 3 equal pieces.
• Shape into round balls.
• Place in 3 greased 8 or 9 inch round cake pans.
• Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
• Bake at 350°F, about 50 minutes, or until done.
• Remove from pans and cool on wire racks.

PUMPERNICKEL BREAD

Steps:

• Cook on light cycle in your bread maker machine.

PUMPERNICKEL QUICK BREAD

Steps:

• Set oven to 350 degrees.
• Grease 1 9" x 5" loaf pan.
• In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
• In a small bowl, beat eggs, molasses, milk and oil.
• Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
• Pour batter into prepared loaf pan.
• Sprinkle with sesame seeds.
• Bake 50-60 minu8tes, or until loaf tests done.
• Remove bread from pan, cool on wire rack.

PUMPERNICKEL BREAD

Steps:

• In a large bowl, combine the yeast and warm water; let stand until softened, about 5 minutes. Add rye and whole-wheat flours, molasses, cocoa, caraway seeds, and salt. With an electric mixer, or heavy spoon, beat dough until it is mixed very well.
• If using a dough hook, mix in 1 cup of flour. Knead until the dough is elastic and pulls cleanly from the bowl, about 5 minutes.(If needed,add more flour, ! Tblsp. at a time.).
• If mixing by hand, stir in 1 cup flour with a heavy spoon. Scape the dough onto a floured board. Knead, adding as little flour as possible, until the dough is smooth and elastic, about 5 minutes.Place the dough on a plastic counter and cover with a large stain-less steel bowl. Allow the dough to rise until double in bulk, about 1 hour.
• Sprinkle the cornmeal in the center of a baking sheet; set aside. Punch down the dough. On a lightly floured board, knead the dough to shape into a ball. Place the dough on the cornmeal and press to form a 6-inch round. Let the dough rise in a warm place until almost double, about 30 minutes.
• Sprinle a bit of additional flour on top of the loaf. Bake in a 350* oven until the loaf is a rich, dark brown, about 30 minutes, or until the bottom sounds hollow when tapped. Transfer to a cooling rack. Serve warm or at room temperature.
• Hint: For a Crunchy Bread Crust use a water sprayer while baking. Your plant sprayer will do fine, as long as it is clean. Simply spray a bit of water into the oven now and then as the bread bakes. Works great!