Classic Pumpernickel Bread King Arthur Flour Recipes

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CLASSIC PUMPERNICKEL BREAD



Classic Pumpernickel Bread image

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

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

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.

HOMEMADE PUMPERNICKEL BREAD



Homemade Pumpernickel Bread image

"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

1 teaspoon active dry yeast
1/3 cup warm water (110° to 115°)
1 tablespoon molasses
1 tablespoon reduced-fat butter
1/2 ounce unsweetened chocolate, melted
3/4 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup rye flour
1/4 to 1/2 cup whole wheat flour

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 :

ARTISAN PUMPERNICKEL BREAD



Artisan Pumpernickel Bread image

Baking bread every Sunday has become a tradition in my house. It fills my house with the cozy smell of fresh baked bread, and the act of kneading has become a source of meditation to release the stress of the work week. Needless to say, this recipe isn't for a bread machine. This was one of my best breads so far. I think it's the addition of the mashed potatos that makes this a wonderfully moist elastic bread. Beware of over-kneading this one, you don't want the dough to be too moist, but it will retain a bit of stickiness throughout.

Provided by OwlMonkey

Categories     Yeast Breads

Time 4h

Yield 3 loaves

Number Of Ingredients 14

2 (1/4 ounce) packages yeast
1 cup lukewarm water
2 teaspoons sugar
3 1/4 cups lukewarm water (second amount)
2 unsweetened chocolate squares, melted
1/4 cup molasses
1 tablespoon margarine
2 cups unseasoned hot mashed potatoes
1/4 cup cornmeal
2 tablespoons salt
2 tablespoons caraway seeds
3 cups unsifted rye flour (dark is preferred)
1 cup whole all-bran cereal or 1 cup all-bran cereal
9 3/4 cups unsifted all-purpose white flour

Steps:

  • Prepare mashed potatoes, using fresh potatoes or instant.
  • Using a very large bowl soak the yeast and sugar in 1 cup of lukewarm water for ten minutes.
  • In a large pan, heat the 3 1/4 cup lukewarm water, melted chocolate molasses and margarine until the mixture is lukewarm. Remove from heat. Mix in the potatoes, cornmeal, salt and caraway seeds. Stir into the risen yeast liquid. Add the rye flour and bran. Beat for five minutes. Add three cups of white flour, mixing well. Afer about five minutes of beating, you will have a soft dough. Add four more cups lf flour. Mix well, cover, and rise for one hour or more.
  • Sprinkle one cup of leftover flour on kneading board. Turn dough out, sprinkle about 1/2 cup of flour on top of dough, and knead extra flour into the dough until the dough is no longer sticky. When the dough holds its shape, cut it into three even pieces.
  • Shape the three pieces into three egg shaped pieces, and place in buttered or non-stick loaf pans. Rise one hour or until one inch above the rims of pans. Bake at 350 ° for about 45 minutes - 1 hour, switching pans in oven at the half way point. Bread is done when it has a hollow sound when rapped on top.

Nutrition Facts : Calories 2296.7, Fat 22.7, SaturatedFat 8.3, Cholesterol 2.8, Sodium 5206.1, Carbohydrate 469.9, Fiber 40.5, Sugar 26.1, Protein 62.9

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