STEAKHOUSE-STYLE PUMPERNICKEL BREAD RECIPE
My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.
Provided by Gemma Stafford
Categories Dinner
Number Of Ingredients 9
Steps:
- Grease two 9 x 5-inch loaf pans. Set aside.
- In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
- In a separate bowl mix the warm water, molasses, and oil together.
- Add the wet into the dry ingredients until your dough comes together.
- Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
- Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
- After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
- Cover again and place in a warm place till doubled, roughly 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
- Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts :
CLASSIC PUMPERNICKEL BREAD
This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
- In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
- Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
- Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
- Knead the dough for 5 minutes.
- Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
- Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
- Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
- Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
- Remove from baking sheet and cool on a rack before slicing.
BEST EVER PUMPERNICKEL LOAF
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 Yeast Bread
Time 2h40m
Yield 10
Number Of Ingredients 11
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
BEST EVER PUMPERNICKEL LOAF
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 Yeast Bread
Time 2h40m
Yield 10
Number Of Ingredients 11
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
QUICK AND EASY EASTERN EUROPEAN PUMPERNICKEL BREAD
This recipe is from the book, Artisan Breads in Five Minutes A Day. It is recommended that you use a baking stone in your oven.
Provided by Member 610488
Categories Yeast Breads
Time 1h
Yield 4 1 lb loaves
Number Of Ingredients 12
Steps:
- Combine the hot tap water and the cold coffee. Check temperature of water. Should be lukewarm. Whisk together the yeast, salt, caraway seeds, molasses and cocoa powder along with the water in a 5-quart bowl or a lidded (not airtight) food storage container.
- Combine the liquid ingredients with the dry ingredients without kneading, using a spoon, Danish dough whisk, a 14-cup food processor with dough attachment or a heavy duty stand mixer with paddle.You may need to use your hands to combine the last of the dry with the wet if not using a machine.
- Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
- Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 8 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 1 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
- On baking day, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat the oven to 400 degrees F, with a rack in the middle of the oven where your baking stone should sit. Place an empty metal broiler pan on a lower shelf.
- Using a pastry brush, paint the entire loaf with the cornstarch wash and sprinkle with caraway seeds, if desired. Slash the loaf with deep parallel cuts using a serrated bread knife.
- Slide the bread directly onto the hot stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Allow to cool before slicing.
Nutrition Facts : Calories 815.4, Fat 4.1, SaturatedFat 0.7, Sodium 2635.8, Carbohydrate 168.6, Fiber 17.4, Sugar 6.8, Protein 29.3
BEST EVER PUMPERNICKEL LOAF
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 Yeast Bread
Time 2h40m
Yield 10
Number Of Ingredients 11
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
More about "best ever pumpernickel loaf recipes"
MAKING THE BEST OUT OF LEFTOVER PUMPERNICKEL BREAD
From jamiegeller.com
10 BEST DARK PUMPERNICKEL BREAD RECIPES | YUMMLY
From yummly.com
1-LOAF PUMPERNICKEL BREAD RECIPE - SPATIALDRIFT
From spatialdrift.com
BEST HOMEMADE PUMPERNICKEL BREAD - CLASSIC-RECIPES
From classic-recipes.com
REAL GERMAN PUMPERNICKEL BREAD RECIPE - THE BREAD …
From thebreadshebakes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CLASSIC PUMPERNICKEL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (43)Total Time 2 hrs 30 minsServings 16Calories 165 per serving
- Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes).
- Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder.
- Stir to combine and set aside to cool to lukewarm., Put the remaining 1/2 cup water in a large mixing bowl and add the yeast.
WORD OF MOUTH: PUMPERNICKEL - KITCHN
From thekitchn.com
HOMEMADE PUMPERNICKEL LOAF - VEGETARIAN 'VENTURES
From vegetarianventures.com
REAL PUMPERNICKEL BREAD | THE FRESH LOAF
From thefreshloaf.com
BEST EVER PUMPERNICKEL LOAF - DAIRY FREE RECIPES
From fooddiez.com
*REAL* PUMPERNICKEL? | THE FRESH LOAF
From thefreshloaf.com
CLASSIC PUMPERNICKEL BREAD – HOME BAKING ASSOCIATION
From homebaking.org
PUMPERNICKEL BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
DARK PUMPERNICKEL RECIPE - THE BREAD EXPERIENCE
From breadexperience.com
WHAT GOES WELL WITH PUMPERNICKEL BREAD? – RECIPES …
From cooksdream.com
YEAST BREAD RECIPE: BEST EVER PUMPERNICKEL LOAF BY AFLYNN6 – …
From redcipes.com
PUMPERNICKEL - AUTHENTIC GERMAN RECIPE | 196 FLAVORS
From 196flavors.com
BEST EVER PUMPERNICKEL LOAF - YUM TASTE
From yumtaste.com
BEST EVER PUMPERNICKEL LOAF | RECIPE | RYE BREAD RECIPES, BREAD ...
From pinterest.ca
YOUR FAVORITE PUMPERNICKEL RECIPE!! | THE FRESH LOAF
From thefreshloaf.com
PUMPERNICKEL BREAD RECIPE (LIGHT AND LOFTY) | KITCHN
From thekitchn.com
THE LITTLE PUMPERNICKEL LOAF – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
BEST SANDWICHES WITH PUMPERNICKEL BREAD : OPTIMAL RESOLUTION …
From recipeschoice.com
PUMPERNICKEL BREAD RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
PUMPERNICKEL--KIND OF | THE FRESH LOAF
From thefreshloaf.com
BEST EVER PUMPERNICKEL LOAF - YEAST BREAD RECIPES
From worldrecipes.org
BEST EVER PUMPERNICKEL LOAF - FLIPBOARD
From flipboard.com
BEST EVER PUMPERNICKEL LOAF | RECIPE | BISCUIT BREAD, RECIPES, …
From pinterest.com
BEST EVER PUMPERNICKEL LOAF | RECIPE | BREAD, RYE BREAD RECIPES ...
From pinterest.co.uk
DARK PUMPERNICKEL-ONION LOAF - KING ARTHUR BAKING
From kingarthurbaking.com
PUMPERNICKEL MORNING CHEESE TOAST RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPERNICKEL BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
10 BEST PUMPERNICKEL BREAD APPETIZERS RECIPES | YUMMLY
From yummly.com
BEST PUMPERNICKEL BREAD RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY PUMPERNICKEL BREAD RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
PUMPERNICKEL BREAD RECIPE FOR BREAD MACHINE - ALL INFORMATION …
From therecipes.info
BEST EVER PUMPERNICKEL LOAF - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search