I did not enjoy the taste of this bread. I made this tonight in the food processor 1 lb.
Pumpernickel Quick Bread
I put all the dry ingredients in and mixed it and then added the wet ingredients while motor going I put the oil and molasses in with the brewed coffee, mixed it up and just poured it all in at once. I let it mix until it formed a ball and that was it. This bread was so delicious and easy that this will be my go to pumpernickel bread recipe. Thank you! What is the difference between medium rye flour and dark rye flour?
Can I substitute dark rye flour for medium flour? Thank you. You can substitute dark rye for medium rye, just keep an eye on the dough as you mix it — the dark rye is more absorbent, and may need a bit more water.
Happy baking! I made this bread and it turned out perfect. I thought it tasted too chocolatey, and not very good. I never even tried to make pumpernickel as well. The Food Processor method does not seem to require any kneading, unlike the stand mixer method. Is that correct? Hi Christine, The dough is kneaded while the processor is running.
Process until dough is smooth and elastic. Let us know if you make it! I tried making this a couple times. The first round the dough hardly rose. I was not sure about it so I threw it away and made another batch.
Should this dough rise like a traditional dough and double in size? It is a pretty dense dough. I am doing the second rise and will bake it off to see what happens. Appreciate anyones feedback. Hi Derek, How did your bread turn out? Make sure to use bread flour not all-purpose flour in this recipe along with the rye flour to make a stronger dough that will be able to hold the leavening produced by the yeast.
I made the 1lb. Came out perfect. Clumpy at first. Tasting tomorrow. What a great, great, great recipe!All rights reserved. Part of the Whirlpool Corp.
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Pumpernickel Rye Bread
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Artisan Bread Recipes. Raisin Pumpernickel Bread Food.Michael London from New York demonstrates the correct way to make the perfect pumpernickel bread recipe. Recipe courtesy of Jewish Cooking in America. Stir to mix until it attains the consistency of wet cement. Submerge the cheesecloth bag of chopped onions an caraway seeds down into the center of what will become "the sour.
Cover loosely with plastic wrap and set aside overnight, unrefrigerated. The sour needs air to breathe, but not too much, or it will dry out. The next day, remove the onion-caraway bag and discard.
The sour should smell somewhat acidic but not rotten after about 15 hours. Cover again and let the sour sit until the area between "cracks" in the dough spreads.
You want to capture as much of its strenght as possible. After it rises again, in about 4 hours, you will have about 6 cups. You can begin to use it or continue to build it up which increases the amount of sour. Use it in the bread now or refrigerate it. The sour can stay several days in the refrigerator without being fed, but, as Michael says, never take a sour for granted. It needs to be nourished. In a bowl, crumble the day-old rye bread into 1 cup of the water until the water is absorbed.
Crumble it up with your hands; this is what the old-time bakers did. It carries the character of yesterday's bread to today. Remove the excess water. In the bowl of an electric mixer fitted with the dough hook, put the rye bread mixture, the remaining 2 cups water, 2 cups of the sour, and the molasses or caramel color.
Stir together at low speed until mixed, about 1 minute. Add the sea salt and caraway seeds. Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl. Knead by hand for a few minutes, incorporating the raisins into the dough. Punch the dough down, and if it is still sticky, incorporate more flour as needed.Recipe by: Clem Zulinski.
Chef John's easy no-knead bread has a crisp crust and soft, beautiful texture. The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. Who has those mea I enjoyed this recipe. However the minute cook time needs to be lengthened, the first two times I tried this recipe the center was not This was my first attempt at homemade bread without a machine.
I agree with the previous reviewer, it was good with the reubens, it wasn't as dark as I had hoped, but it was good. I added sesa This bread was easy to make and turned out beautifully! It did not take as long to make as the recipe said.
Everyone loved the flavor. Was great for Reuben sandwiches. This bread is awesome! Very tasty and chewy. My dad is from New York and says it's very authentic! Not as dark as I would like, I did it twice and the first time it needed more time to bake and dough ws very dry. After increasing the milk nd raising the tempature of it the product came out f Awesome taste. I increased the flour to make it into a soft dough that was only slightly sticky when kneading. Also I increased the rise time, 1 hour on the first rise and then another hour afte The taste was right on, however, I had the same problem with cooking time.
My bread ended up getting pitched it was hard after cooking so long. The middle was so uncooked at minutes thatAll rights reserved. Part of the Whirlpool Corp. Saved Recipes New Collection.
All Yums. Dark Pumpernickel Bread Recipes Recipes. Yes No No Preference. Skip Last updated Mar 31, Homemade Pumpernickel Bread Sarcastic Cooking. Pumpernickel Bread The Forking Truth. Pumpernickel Bread Take A Megabite. Pumpernickel Bread KitchenAid. Pumpernickel Beer Bread Pumpernickel and Rye. Pumpernickel Bread Emeril. Black Russian Rye Bread Recipes.
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Broccoli Cheese Appetizer Recipes.Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread. Slideshow: More Bread and Biscuit Recipes. In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes.
Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. The dough will look greasy. Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes.
Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes. Lightly butter a byinch loaf pan. On a lightly floured work surface, pat the dough into a inch square. Roll the dough into a cylinder and pinch the seams together.
Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.
Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes.
Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer. Review Body: Was really hard to make, instructions were not clear. Review Body: Love this recipe. The bread turned out wonderfully. Good rise. Great flavor. Has more of a sweet taste than I am used to in a nice German pumpernickel.Molasses and a tiny bit of cocoa powder give this bread its rich, dark color.
This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes chopped liver and onions or pickled herring come to mind.
Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich.
Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again! 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. If using active dry, stir and let the mixture "proof" for 10 minutes. If using instant, no waiting time is necessary. Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes. Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour.
Add the molasses mixture and mashed potatoes. When the dough is risen, it will have expanded and you'll see cracks in the flour you sprinkled. Store at room temperature, well wrapped, for several days; freeze for longer storage.
Tips from our Bakers You can mix this dough in a bread machine, but be aware you'll need to scrape the corners and sides of the bread machine's pan; the dough is very thick and doesn't move around a lot once it starts to come together. Just give it a little help with a rubber spatula from time to time, and the dough will be fine. When made correctly, this is a very sticky dough. Grease or flour your hands very well before trying to work with it.
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