Pumpernickel Rye Bread Recipes

PUMPERNICKEL BREAD II

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.

PUMPERNICKEL RYE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
• After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
• Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

PUMPERNICKEL BREAD

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

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.

DARK RYE (PUMPERNICKEL) BREAD FOR THE BREAD MACHINE.

Steps:

• Put all the ingredients in the order given or as per your bread maker's instructions. I think the order is pretty standard, just make sure the yeast is the last thing you add and that it doesn't touch the liquids.
• I used the Whole Wheat Bread setting as suggested in the recipe.
• When the bread is done, remove the bread pan and cool for a few minutes, then turn it out onto a metal rack to cool complete before cutting.
• Bon Appetit!

RYE PUMPERNICKEL WITH SOURDOUGH

Steps:

• Gather the ingredients.
• If you have not refreshed the starter in the refrigerator for a while, do so two days before you plan on baking. A rye sour is best, but if you only have wheat flour, that will work, too.
• Set up your sourdough starter by mixing the whole rye flour, water, and a spoonful of starter in a bowl until all the flour is moistened. Cover the batter tightly so it cannot dry out and leave it at room temperature for 16 to 18 hours. This sourdough should develop some sour smell.
• Place rye berries in a pan, cover with 2 inches of water and leave at room temperature overnight.
• Gather the ingredients.
• The next day, bring the rye berries in the pan to a boil (add water as necessary) and simmer until berries are soft, 30 minutes to 1 hour. Drain and set aside.
• Place old bread, including crusts, in a bowl and pour boiling water over; leave for several minutes or longer. If it is soft bread, it will fall apart quickly; if it is old pumpernickel, it may take longer to soften.
• Squeeze the water out of the bread (it will resemble bread pudding or clay) and set aside.
• Place all of the ingredients for the final dough in the bowl of an electric mixer fitted with the dough hook and mix on the lowest speed for 10 minutes.
• Add water or flour as needed to create a dough ball that is only slightly sticky. The amount will vary, depending on how much water was in the soaked bread and berries.
• Knead on the counter for a couple of minutes to make final adjustments. Form into a ball and let it rest in a warm spot for 1 hour.
• Preheat oven to 350 F, preferably with a baking stone or another form of heat retention set inside the oven. Oil and flour 2 or more bread pans or Pullman pans (with a lid, also called "pain de mie").
• Divide dough as needed to fit your bread forms. Form the dough into loaves and place in the pans. Dust with flour, cover, and let rise for 30 minutes in a warm spot.
• Cover the loaf pans with oiled aluminum foil, wrapping tightly.
• Gather the ingredients.
• Place the pans in the oven and bake at 350 F for 1 hour.
• Turn oven down to 325 F and bake for 30 minutes.
• Turn oven down to 300 F and bake for 1 hour.
• Turn oven down to 275 F and bake for 2 hours.
• Turn oven down to 250 F and bake for 2 hours.
• Turn oven down to 225 F and bake for 1 1/2 hours.
• Turn oven down to 200 F and bake for 1 1/2 hours.
• Turn oven off and leave pans in oven until morning (oven will still be warm). The bread was in the oven about 16 hours. Leave for an additional 24 hours wrapped in cotton or linen before slicing.

DANISH PUMPERNICKEL RYE BREAD

Steps:

• Heat water and beer until luke warm,.
• Dissolve yeast in liquid.
• Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
• Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
• Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
• Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
• Cover and let rise for 60 minutes.
• Bake for 75 minutes at 350 F (175 C).

RYE PUMPERNICKEL STUFFING

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
• Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
• Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.