How To make Dark Pumpernickel Bread
3 pk Dry yeast
1 1/2 c Warm water (105-115 degrees)
1/2 c Molasses
1 tb Caraway seeds
2 ts Salt
2 tb Shortening
2 1/2 c Rye flour
1/4 c Cornmeal
1/4 c Cocoa
2 c All-purpose flour; 2 to 2
-1/2 Cornmeal Recipe by: Southern Living
Dissolve yeast in warm water in a large mixing bowl. Stir in molasses, caraway seeds, salt, shortening, rye flour, 1/4 cup cornmeal, and cocoa. Beat at medium speed of an
electric mixer until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn dough out onto a lightly floured surface. Cover and let rest 10 to 15 minutes. Knead until smooth and elastic (5 to 10 minutes). Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; shape into a ball. Cover and let rise in a warm place, free from drafts, about 40 minutes or until doubled in bulk. Grease a baking sheet, and sprinkle with cornmeal. Punch dough down, and divide in half. Shape each half into a round, slightly flat loaf. Place loaves on opposite corners of baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour. Bake at 375 degrees for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet, and let cool on wire racks. -----
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How to Make Pumpernickel Bread | Flour, Water, Salt, No Leavening
Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to tradition, but I wanted to make this one right.
Recently I read Stanley Ginsberg’s ‘The Rye Baker’, a book that every rye bread enthusiast should definitely consider reading. It’s not only full of valuable information regarding the principles of rye bread baking, but it also contains lots of rye bread recipes from all over the world. You can find it in my Amazon store.
Almost at the very end of the book is a recipe for Westphalian pumpernickel. The short description mentions that real pumpernickel must not contain anything else but rye, salt, and water. That immediately piqued my interest. I had never made an unleavened loaf of bread. And the fact that the ever-elusive pumpernickel had turned out to be as basic as this was quite surprising to me.
Another surprise was the rye required for the recipe. It is not rye flour, rather it is rye meal or cracked rye. Flour is milled fine while cracked rye is essentially just coarsely broken up rye grain.
On my first attempt I tried using wholegrain rye flour instead – it did not work at all. Get yourself a bag of cracked rye and all will be good. You’ll end up with an incredibly flavourful and extremely dense bread that will last weeks if you don’t devour it too quickly.
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the cheesecake factory brown bread recipe copycat | pumpernickel bread
the cheesecake factory brown bread recipe copycat | pumpernickel bread ????????
ingredients :
1 cup warm water
1 tbs yeast
2 tbs sugar
2 cups bread flour
11/2 cups while weat flour
11/2 ts salt
2 tbs cocoa powder
1 ts instant coffee
¼ cup honey
3 tbs molasses
½ ts vinegar
2 tbs oil
corn meal
oats
I hope you like it ????????
How To Make Pumpernickel Bread
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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.
Links:
Amazon
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How to make Pumpernickel Bread
Learn how to make a delicious pumpernickel bread
Ingredients:
200g bread flour
120g whole wheat flour
100g rye flour
1.5 tbsp vital wheat gluten
1 tbsp oil
2 tbsp molasses
2 tbsp cocoa powder
2 tsp yeast
1.5 tsp salt
1 tsp caraway seeds
270mL water
1 tsp ground coffee
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