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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Pumpernickel Bread - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Pumpernickel Bread, see recipe posted below!
Also available in our NEW cookbook, A Little Taste of Home,
See link to GLASS BREAD PANS
Our website link:
Ingredients:
4 -1/3 cups, Multigrain Flour, more if needed
½ cup, cornmeal
¼ cup, white flour, working dough
¼ cup, cocoa powder, unsweetened
1 tbsp or less, sea salt
2 cups, regular or evaporated milk or half water and half milk
1½ tablespoons dark brown sugar
1 tbsp, traditional or fast rising yeast
¼ cup, regular molasses or 40% less sugar
3 tbsp, unsalted melted butter or margarine, plus more for oiling pans and hands
The multigrain flour got these ingredients: Robin hood multigrain flour with a blend of flours, cracked wheat, cracked rye and whole flex.
Method:
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt together and toss.
Add ¾ cup of the milk or water In a microwave safe glass bowl for 20 to 30 seconds, then add brown sugar into the warm milk along with the yeast of choice.
Let stand at room temperature until foamy, for about 5 minutes.
In the small glass bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1¼ cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.
Add the melted butter or margarine, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and got a elastic texture to the dough, about 3 to 5 minutes.
Cover with parchment paper and towel. Let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don't matter.
DON'T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS.
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam.
SPINACH DIP
INGEDIENTS:
½ CUP COOKED FROZEN SPINACH
1 CUP MAYO OR MIRACLE WHIP
1 TBSP ONION SOUP MIX
1 TSP BLACK PEPPER
½ CUP CHOPPED Celery
½ CUP SOUR CREAM OR GREEK PLAIN YOGURT
1 TBSP OLIVE OIL
¼ CUP CHOPPED GREEN ONION OR CHIVES
METHOD:
Mix all ingredients together and place in the fridge until ready to use.
Enjoy
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Guten Appetit Germany (2): Pumpernickel | Euromaxx
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.
Euromaxx home page:
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.
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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
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
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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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