-JEFF ENGLE (NTPM20B) 1 c Corn Meal; (Mixed Fine -& Course) 1 c Rye 1 c Whole Wheat 3 ts Bran 1 1/2 ts Salt 1 1/8 c Water 3 tb Molasses; honey; or sugar 1 1/2 tb Dry milk; or dry buttermilk 1 1/2 ts Brotgewurtz; (a German -mixture of anis; fennel; -and corriander - either -whole seed or ground) 1 1/2 ts Yeast 1 1/2 tb Olive Oil 1 tb Instant Coffee 1 tb Cocoa This gives a dark bread; fairly moist, with lots of texture. There is also a pumpernickel recipe online on the cookbook section! Good luck - and let me know how you like this, if you try it. Jeff/Fresno Formatted by Elaine Radis
How To make Pumpernickel's Videos
Easy Pumpernickel Bread Recipe
This classic bread is perfect for sandwiches made with sauerkraut, or spread with jelly. This easy recipe will have a loaf ready in no time.
#breadrecipes #baking #recipes
Get the Full Recipe:
Let's Bake Pumpernickel Rye Bread
If you like rye bread, you'll like this recipe for hearty, dark pumpernickel bread. The color comes from a combination of molasses, unsweetened cocoa powder, and water darkened by boiling raisins. This bread is great for sandwiches, or, cut into small pieces, as a foundation for hors d'oeuvres. Here's the recipe:
150 g dark rye flour (just over 1 cup) 300 g bread flour (just over 2 cups) 50 g whole wheat flour (1/3 cup) 280 g cool water (1-1/3 cups) 70 g raisin water (1/3 cup) 2 Tbsps unsweetened cocoa 2 tsps instant yeast 2 tsps sea salt 1 Tbsp molasses 1 Tbsp vegetable oil 2 tsps caraway seeds
NOTE: After boiling the raisins, don't include them in the recipe. You can eat them, discard them, or save them for a future recipe.
Pumpernickel Style Sourdough
I am on a journey to incorporate more whole grains, sourdough and homemade food into my life. Cutting out the processed foods along the way.I love the bitter, dark, deep flavor of this rye Pumpernickel bread.
75g active starter 40g molasses 385g room temperature strong black coffee -mix 120g rye flour 190g bread flour 190g wheat flour -mix and let hydrate for 60 minutes Add 25g oil and 10g salt -mix and let dough rest 30 minutes -Do 3 sets of stretch and folds every 30 minutes -Let dough rise 8-10 hours or until it is 50% risen -Pre-shape and let rest 20 minutes -Shape and place in refrigerator overnight -450º F Bake it covered 25 minutes and uncovered 20 minutes -Let cool at least 2 hours.
German Pumpernickel Recipe in The Bread Kitchen
This famous German bread is dark and dense with an intense flavour. This recipe will give you a satisfying result at home. Recipe at
How To Make Pumpernickel Style Bread From Scratch!
This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make. Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches.
PRINTABLE RECIPE:
INGREDIENTS: 1 1/4 cups water 2 tablespoons olive oil 1/4 cup honey 2 cups unbleached flour 1 cup whole wheat flour 2 tablespoons dry milk powder 1 tablespoon sugar 2 teaspoons caraway seeds 3 tablespoons cocoa powder (Hershey's dark) 1 teaspoon salt 1/4 cup cornmeal + more to coat the bread 3 teaspoons active dry yeast
DIRECTIONS: Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes. After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal. Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal. Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour. After rising, bake the bread at 350* for 45 minutes.
MUSIC PROVIDED BY NICOLAI HEIDLAS SONG: GOLDEN ALLEY WWW.HOOKSOUNDS.COM
DW's roll-call of classics from German cuisine from sauerkraut to potato salad looks at Germany's favorite food: bread. Germany has a wider variety of bread than any other country - more than 3,000 different specialties. Perhaps the best-known is pumpernickel, a dark sticky type of bread that originated in western Germany during the Middle Ages.