Blackforestpumpernickelabm Recipes

BLACK FOREST PUMPERNICKEL (ABM)

Black Forest Pumpernickel (Abm) image

We love this bread,Great with soup and for sandwiches. This recipe makes a 1 1/2 pound loaf. The recipe comes from cooksrecipes.com.

Provided by Barb G.

Categories Yeast Breads

Time 3h45m

Yield 1 1/2 pound loaf bread, 15 serving(s)

Number Of Ingredients 11

Ingredients

1 1/8 cups water
1/3 cup molasses
1 1/2 tablespoons canola oil
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
3 tablespoons baking cocoa
1 1/2 teaspoons salt
1 teaspoon instant espresso powder (optional)
1 tablespoon caraway seed
2 teaspoons dry yeast

Steps:

Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Sweet bread cycle and light crust; start machine.

Nutrition Facts : Calories 136.3, Fat 2, SaturatedFat 0.2, Sodium 237.1, Carbohydrate 27.2, Fiber 2.9, Sugar 4.3, Protein 3.5

BEST EVER PUMPERNICKEL LOAF

Best Ever Pumpernickel Loaf image

I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.

Provided by AFLYNN6

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 10

Number Of Ingredients 11

Ingredients

1 ½ cups warm water
¼ cup molasses
1 (.25 ounce) package active dry yeast
2 tablespoons canola oil
1 ½ cups bread flour, plus more for kneading
1 cup whole-wheat flour
1 cup rye flour
⅓ cup cornmeal
¼ cup unsweetened cocoa powder
2 tablespoons vital wheat gluten
1 teaspoon salt

Steps:

Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 157 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 238.6 mg, Sugar 4.8 g

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