Old Fashioned Pumpernickel Bread Recipes
PUMPERNICKEL CARAWAY BREAD
This rich, dark bread has an old-fashioned homemade taste that's oh-so-satisfying. Made with molasses and caraway seeds, it's moist and flavorful. My family prefers slices of it slathered with apple butter or cream cheese. -Lorraine Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound).
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 78 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 162mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED PUMPERNICKEL BREAD
I am giving this recipe a shot, when it is solid I will back it up and let you know!
Categories Side Items German German Side Items
Yield 24
Number Of Ingredients 12
Steps:
- Using your own strength or a bread maker, combine all ingredients except poppy seeds into a firm dough (make sure your bread maker describes whether to put wet or dry first). You do not need to knead or punch down this dough.
- Divide the dough, then divide one half into 3 and further divide those thirds into halves (we are making two dozen, this just helps keep them even). Each of these smal pieces (1/24th of the dough) will be formed into a roll and then the tops will be pressed into a plate of poppy seeds, slightly flattening the rolls.
- Place these on a very well-greased pan or on greased wax paper and bake in the oven at 350 for half an hour, afterwards checking with a toothpick for doneness. Great with soup, garlic or butter!
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
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- Dissolve the yeast in 3 1/2 cups of the water in a small bowl and pour it over 4 cups of the flour in a large bowl. Stir to mix until it attains the consistency of wet cement.
- The next day, remove the onion-caraway bag and discard. The sour should smell somewhat acidic but not rotten after about 15 hours. At this point, feed it (mix it) with the remaining 1 cup flour and 1/2 cup water, or enough to maintain the thick consistency.
- After it rises again, in about 4 hours, you will have about 6 cups. You can begin to use it or continue to build it up (which increases the amount of sour).
- In a bowl, crumble the day-old rye bread into 1 cup of the water until the water is absorbed. Crumble it up with your hands; this is what the old-time bakers did.
- In the bowl of an electric mixer fitted with the dough hook, put the rye bread mixture, the remaining 2 cups water, 2 cups of the sour, and the molasses or caramel color.
- Add the sea salt and caraway seeds. Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl.
- Punch the dough down, and if it is still sticky, incorporate more flour as needed. Divide the dough in half, gently form 2 flattened round or oblong loaves, brush with oil, and let them rest 10 to 15 minutes on a floured work surface.
- Preheat the oven to 400 degrees, set a rack in the middle, and put 6 ice cubes in a pan on the floor of the oven.
- Since rye and pumpernickel love steam, brush or spray the loaves with water. Sprinkle some of the rye flour on top and then, with a single-edged razor or very sharp knife, make 5 cuts in each loaf, shorter ones on the outside, longer in the center.
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- 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.
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