Pumpernickelonionbreadbreadmaker112lbloaf Recipes

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PUMPERNICKEL BREAD II



Pumpernickel Bread II image

This may not be New York Pumpernickel, but it is the one we use at home.

Provided by Clem Zulinski

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 2h30m

Yield 15

Number Of Ingredients 10

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 ¼ cups bread flour
1 ⅓ cups rye flour
½ cup cornmeal
1 ⅓ teaspoons salt
2 ⅔ teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 ⅔ tablespoons brown sugar

Steps:

  • Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
  • Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
  • Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g

PUMPERNICKEL ONION BREAD ( BREADMAKER 1 1/2 LB. LOAF)



Pumpernickel Onion Bread ( Breadmaker 1 1/2 Lb. Loaf) image

Make and share this Pumpernickel Onion Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.

Provided by Mercy

Categories     Yeast Breads

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup water (70º to 80ºF)
2 tablespoons dark molasses
1 tablespoon vegetable oil
4 teaspoons distilled white vinegar
2 tablespoons packed brown sugar
2 1/4 teaspoons unsweetened cocoa
2 1/4 teaspoons instant coffee granules
1 1/2 teaspoons minced onions
1 1/2 teaspoons whole caraway seeds
1 teaspoon salt
2 cups bread flour
1 1/2 cups medium rye flour
2 teaspoons bread machine yeast

Steps:

  • Measure all ingredients into bread machine pan in the order suggested by manufacturer.
  • Process on basic/white bread cycle; use medium/normal crust color setting.
  • Remove bread from pan; cool on wire rack.

Nutrition Facts : Calories 115.1, Fat 1.2, SaturatedFat 0.2, Sodium 148.1, Carbohydrate 23.2, Fiber 1.9, Sugar 3.2, Protein 3

PUMPERNICKEL BREAD



Pumpernickel Bread image

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 6h35m

Yield Makes 1 loaf

Number Of Ingredients 10

4 tablespoons butter, softened, plus more for brushing
1/2 teaspoon sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon instant espresso powder
1 ounce unsweetened chocolate, chopped (1/4 cup)
2 tablespoons molasses
1 1/2 cups medium rye flour
3 cups bread flour, plus more for dusting
2 tablespoons ground caraway seeds
1 tablespoon coarse salt

Steps:

  • Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
  • When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
  • Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

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

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

PUMPERNICKEL BREAD I



Pumpernickel Bread I image

This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.

Provided by Clem Zulinski

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups warm milk
1 ½ tablespoons vegetable oil
3 tablespoons molasses
2 ½ cups bread flour
1 cup rye flour
⅓ cup cornmeal
1 teaspoon salt
1 ¾ teaspoons active dry yeast
3 tablespoons unsweetened cocoa powder

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the Light Crust or Whole Wheat settings. Start the machine.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 36.2 g, Cholesterol 2.4 mg, Fat 3.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 210.6 mg, Sugar 4.4 g

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