Redriverpumpernickelbread 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.

BREAD MACHINE PUMPERNICKEL BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

PUMPERNICKEL BREAD

Steps:

• Load bread machine according to machine standards.
• Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

PUMPERNICKEL BREAD

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.

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.

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.

RED RIVER PUMPERNICKEL BREAD

Steps:

• In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
• Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
• Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
• Beat hard for 2 minutes.
• Cover very well and let stand 2 hours or overnight. No need to refrigerate.
• Grease, paper line and butter a 9 x 5 x 3" loag pan.
• Turn in batter and smooth top.
• Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
• During last hour slide a foil oven protector below to be sure it doesn't overbrown.