Home >Rye Breads > Pumpernickel Recipe
This pumpernickel recipe makes a hearty dark bread that you can prepare in your bread machine or mixer or by hand. Try it with a bowl of soup on a chilly evening.
Ingredients:
| Yield 1 loaf | 1 lb. | 2 lb. | 2 1/2 lb. |
| Brewed Coffee (room temp) Vegetable Oil Dark Molasses Bread Flour Medium Rye Flour Cocoa Powder Sugar Salt Onion Powder Active Dry Yeast |
1/2 cup + 1 T 1 T 1 T 1-1/4 cups 2/3 cup 4 t 1 t 1 t 1/2 t 1 1/2 t |
3/4 cup + 2 T 2 T 2T 2 cups 1 cup 5 t 1 1/2 t 1 1/2 t 3/4 t 2 1/4 t |
1 cup + 1 T 3 T 3 T 2 2/3 cups 1 1/3 cup 2 T 2 t 2 t 1 t 1T |
Directions:
Bread Machine Method
All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium or normal crust.
Mixer Methods
Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve 1 cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120°F to 130°F.
Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes).
Bake in preheated 400 degrees F oven for 30 to 35 minutes.
Optional: Combine 1/2 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped. Remove from pan; cool before slicing.
Source: © Copyright 2008 Red Star Yeast. All Rights Reserved.
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