Pumpernickel Quick Bread 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 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.

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 :

PUMPERNICKEL BREAD



Pumpernickel Bread image

This recipe is adapted for the bread machine so it is simple and quick to make.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 1 loaf (2-1/4 pounds, 12 slices).

Number Of Ingredients 8

1 cup warm water (70° to 80°)
1 cup warm buttermilk (70° to 80°)
3 tablespoons olive oil
4-1/2 teaspoons molasses
1 teaspoon salt
3-1/2 cups rye flour
2/3 to 1 cup all-purpose flour
3 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.

PUMPERNICKEL QUICK BREAD



Pumpernickel Quick Bread image

This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h

Yield 1 9x5 inch loaf bread

Number Of Ingredients 11

1 cup rye flour
1/2 cup cornmeal
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2-1 teaspoon caraway seed
2 eggs, beaten
1/4 cup molasses
3/4 cup milk
1/4 cup vegetable oil or 1/4 cup canola oil
1/2 tablespoon sesame seeds

Steps:

  • Set oven to 350 degrees.
  • Grease 1 9" x 5" loaf pan.
  • In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
  • In a small bowl, beat eggs, molasses, milk and oil.
  • Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
  • Pour batter into prepared loaf pan.
  • Sprinkle with sesame seeds.
  • Bake 50-60 minu8tes, or until loaf tests done.
  • Remove bread from pan, cool on wire rack.

Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4

QUICK AND EASY EASTERN EUROPEAN PUMPERNICKEL BREAD



Quick and Easy Eastern European Pumpernickel Bread image

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

1 cup hot tap water
2 cups cold brewed coffee
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
1 tablespoon whole caraway seed
2 tablespoons dark molasses
2 tablespoons unsweetened cocoa powder
1 cup dark rye flour
5 1/2 cups unbleached all-purpose flour
cornmeal, for the pizza peel
whole caraway seed (optional)
cornstarch, wash (blend 1/2 teaspoon cornstarch with a small amount of water using a fork, add 1/2 cup water and micro)

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

BITTERSWEET PUMPERNICKEL BREAD



Bittersweet Pumpernickel Bread image

This is my own version of brown bread, and it is very wholesome. Its deep brown color is attributed to the molasses, cocoa powder, and wheat germ in it. Enjoy with lots of apple butter or cream cheese if desired.

Provided by Sweettoothgirl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h25m

Yield 12

Number Of Ingredients 16

1 ½ cups warm water
2 tablespoons white vinegar
2 teaspoons apple butter
2 tablespoons molasses
3 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon ground coffee beans
1 ½ teaspoons salt
2 tablespoons butter, melted
1 tablespoon wheat germ
½ teaspoon fennel seed
2 ¼ teaspoons active dry yeast
1 cup whole wheat flour
4 ½ cups all-purpose flour
cooking spray
3 tablespoons cornmeal, or as needed, divided

Steps:

  • Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour; mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
  • Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet; let rise until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
  • Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
  • Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom; if it sounds hollow, the bread is done. Set loaves on their sides; let cool for at least 20 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 52.3 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 310 mg, Sugar 5.7 g

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