Pumpernickel Bread
Julie's pumpernickel bread for the experienced bread foodie, Mojos krazy kitchen For full recipe visit
COPYCAT Outback Steakhouse Bread Recipe | Simple Ingredients + Easy to Make at Home | Julia Pacheco
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PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
More Great Bread Ideas
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Ingredients Below
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Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels -
** I have been told that the Wikipedia says Bake for 20 Hours and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a *fraction* of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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What is Pumpernickel Bread I Uncommon Bread Types I Food Processing
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#Pumpernickel bread is a type of rye bread that is traditionally made with coarsely ground rye flour and whole rye berries. The bread is dark in color and has a dense, chewy texture. Pumpernickel bread is a popular bread in German and Scandinavian cuisine, and is often served with meats, cheeses, and other savory toppings.
The distinctive flavor of pumpernickel bread comes from the long, slow baking process that it undergoes. The bread is typically baked at low temperatures for several hours, which allows the natural sugars in the rye flour to caramelize and develop a rich, nutty flavor. The bread may also be made with the addition of molasses, coffee, or other ingredients to enhance the flavor.
Pumpernickel bread is a good source of fiber, vitamins, and minerals, including iron and potassium. It has a lower glycemic index than many other types of bread, meaning that it is less likely to cause spikes in blood sugar levels. Pumpernickel bread is also a good option for people who are sensitive to wheat, as it is made with rye flour instead.
Overall, pumpernickel bread is a flavorful and nutritious option for those looking for a hearty, whole grain bread. It can be enjoyed on its own or paired with a variety of toppings and spreads.
There are many different types of bread, each with their own unique characteristics and flavors. Here are some examples of popular bread types:
Sourdough - Sourdough is a type of bread made with a sourdough starter, which is a combination of flour and water that has been fermented by wild yeasts and bacteria. Sourdough bread has a tangy flavor and a chewy texture.
Whole wheat - Whole wheat bread is made with whole wheat flour, which contains the bran, germ, and endosperm of the wheat kernel. It is higher in fiber and nutrients than white bread and has a nutty flavor.
Baguette - A baguette is a long, thin French bread with a crispy crust and a soft interior. It is often used for sandwiches and is best when eaten fresh.
Rye - Rye bread is made with rye flour, which has a lower gluten content than wheat flour. It has a dense texture and a slightly sour flavor.
Ciabatta - Ciabatta is an Italian bread with a crispy crust and a soft, airy interior. It is often used for sandwiches and bruschetta.
Brioche - Brioche is a French bread that is enriched with butter and eggs, giving it a rich, buttery flavor and a soft, tender texture. It is often used for pastries and sweet treats.
Focaccia - Focaccia is an Italian flatbread that is similar to pizza dough. It is topped with olive oil, herbs, and other toppings and can be eaten as a snack or as a side dish.
These are just a few examples of the many different types of bread that are available. Each type of bread has its own unique characteristics and can be enjoyed on its own or as part of a meal.
Pumpernickel Bread #breadrecipe #breadrecipes
Nothing like homemade pumpernickel bread. It's an easy recipe and has a fabulous flavor. Hope you try it.
Ingredients:
1 1/2 cups bread flour
1/2 cup whole wheat flour
3/4 cup dark rye flour
3 tsp instant yeast
1 1/2 tsp salt
3 tbsp cocoa powder
1 tsp coffee grounds
1 1/4 cup water
1 tbsp caraway seeds
1 1/2 tbsp vegetable oil
3 tbsp molasses
Bake in a preheated 400F oven for 30-35 min.
Recommendation:
I use my 7 Qt KitchenAid stand mixer, Spring Chef cooling racks, and my loaf pan for all my mixing and baking recipes.
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This Rye Bread Needs No Kneading! ???? - Angry Broccoli Recipes
This is my favorite bread recipe. It needs no kneading, it's very easy to make and you get this absolutely amazing artisan bread just like grandma used to make! Oh, and that crunch - music to my ears!
And it's vegan!
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Here is the full recipe:
???????? Ingredients:
- 1 ½ cup warm water
- 2 tsp. of oil
- 2 tsp. of molasses
- 2 cups of rye flour
- 1 cup of white flour
- 2 tsp. of salt
- 2 tsp. of cocoa powder
- ½ tsp. of dry yeast
- 2 tsp. of caraway seeds
- 1 tsp. ground coriander seeds
???????????? Instructions:
1. Mix warm water, oil, and molasses.
2. Combine all the dry ingredients in a separate bowl, add water - mix and stir together.
3. Cover the dough and let it rise in room temperature for at least 12 hours.
4. Next, preheat a cast iron pot for 30 minutes at 450F° without a lid.
5. Meanwhile, gently shape the dough into a ball by using a little bit of flour, and place it on a parchment paper.
6. Proof the dough for the second time for 30 minutes.
7. Place the dough with the parchment paper into the hot cast iron pot, cover it with a lid and bake it for about 35 minutes.
8. Next, open the lid and bake it for another 10-15 minutes.
9. Make your favorite sandwich and enjoy! ????
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