SOURDOUGH PUMPERNICKEL
A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
Provided by Red_Apple_Guy
Categories Sourdough Breads
Time 1h5m
Yield 2 loaves, 28 serving(s)
Number Of Ingredients 9
Steps:
- Using a proofed 100% hydrated starter, make the sponge in a large bowl.
- Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
- Add the dough ingredients to the sponge and mix well.
- Cover and rest for 20 minutes.
- Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
- Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
- Stretch and fold every 40 minutes and return to rising, covered.
- When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
- Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
- Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
- I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
- Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
- cool on racks.
SOURDOUGH PUMPERNICKEL BREAD
Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking time includes fermentation and rising times. The addition of bread crumbs (preferably from previous loaves) will give the bread a wonderful texture.
Provided by Galley Wench
Categories Sourdough Breads
Time P2DT30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- The day before making the bread:.
- Mix proofed starter, rye flour, and water in a bowl.
- This will make a wet, pasty barm (starter).
- Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
- Immediately put it in the refrigerator overnight.
- Bread baking day:.
- Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
- After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
- Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
- Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
- With dough hook attachment mix on loaw speed for 4 to 5 minutes.
- Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
- Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
- Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
- Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
- Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
- Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
- Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
- If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
- Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
- Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
- For Freestanding Loaves:.
- Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
- Score the loaves to allow for expansion.
- Transfer the dough to the baking stone.
- Pour 1 cup hot water into the steam pan and quickly close the door.
- After 30 seconds open the door and spray the oven walls with water.
- Repeat twice more at 30 second intervals.
- After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
- When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
- For Loaf Pans:.
- Place pans on baking sheet and place in the oven (middle rack).
- Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
- Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
- Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.
HOMEMADE PUMPERNICKEL BREAD
"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
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 :
BREAD MACHINE PUMPERNICKEL BREAD
This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.
Provided by Ann Davis
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h55m
Yield 12
Number Of Ingredients 11
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 22.4 g, Fat 2.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 295.3 mg, Sugar 5.2 g
PUMPERNICKEL BREAD II
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
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
More about "sourdough pumpernickel bread recipes"
PUMPERNICKEL SOURDOUGH BREAD - CULTURED FOOD LIFE
From culturedfoodlife.com
Servings 1Estimated Reading Time 40 secs
- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
- Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
SOURDOUGH PUMPERNICKEL BREAD RECIPE - BAKING SENSE®
From baking-sense.com
4.5/5 (49)Total Time 13 hrs 5 minsCategory BreadsCalories 128 per serving
- Cover the bowl and let it ferment about 6-8 hours at room temperature (you can do this the night before and continue making the dough in the morning).
- In a large mixer bowl, combine the active rye starter with the coffee, barley malt syrup, cocoa, salt, rye flour, toasted bread crumbs and whole wheat flour. This dough is quite sticky and dense and I find it easier to finish by hand rather than with a dough hook in a stand mixer.
- Add as much of the bread flour as you can by hand then dump the dough onto a floured surface. Continue kneaing in the rest of the bread flour. Use more flour as needed to prevent sticking. The dough may still be a little soft and tacky but should form into a smooth ball.
DIABETIC PUMPERNICKEL BREAD RECIPE - DIABETESTALK.NET
From diabetestalk.net
TRIPLE-HERB PUMPERNICKEL AND SOURDOUGH STUFFING RECIPE
From cookinglight.com
PUMPERNICKEL - AUTHENTIC GERMAN RECIPE | 196 FLAVORS
From 196flavors.com
MAKING SOURDOUGH PUMPERNICKEL BREAD USING KING ARTHUR FLOUR
From nwferments.com
SOURDOUGH PUMPERNICKEL DARK RYE BREAD RECIPE WITH …
From bakerrecipes.com
PUMPERNICKEL SOURDOUGH BREAD RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
SOURDOUGH PUMPERNICKEL BREAD RECIPE
From pinterest.ca
SOURDOUGH PUMPERNICKEL BREAD - THEBAKINGSCIENTIST.COM
From thebakingscientist.com
NO-KNEAD PUMPERNICKEL SOURDOUGH BREAD, THM E, DAIRY FREE
From aroundthefamilytableblog.com
PUMPERNICKEL BREAD - SOURDOUGH COMPANION
From sourdough.com
PUMPERNICKEL BREAD WITH SOURDOUGH STARTER RECIPE
From bakerrecipes.com
SOURDOUGH PUMPERNICKEL BREAD - THE BREAD EXPERIENCE
From breadexperience.com
GLUTEN FREE SOURDOUGH PUMPERNICKEL BREAD RECIPE
From healthytasteoflife.com
SOURDOUGH PUMPERNICKEL RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
SOURDOUGH PUMPERNICKEL BREAD RECIPE
From pinterest.ca
SOURDOUGH PUMPERNICKEL BAGELS RECIPE - WILD YEAST AND MORE
From wildyeastandmore.com
PUMPERNICKLE BREAD - SOURDOUGH COMPANION
From sourdough.com
SOURDOUGH PUMPERNICKEL BREAD - PANHANDLE MILLING
From panhandlemilling.com
SOURDOUGH PUMPERNICKEL BREAD | KING ARTHUR BAKING - MASTERCOOK
From mastercook.com
REAL GERMAN PUMPERNICKEL BREAD RECIPE - THE BREAD SHE BAKES
From thebreadshebakes.com
SOURDOUGH PUMPERNICKEL BREAD | RECIPELION.COM
From recipelion.com
PUMPERNICKEL BREAD WITH SOURDOUGH STARTER - BIGOVEN.COM
From bigoven.com
PUMPERNICKEL SOURDOUGH BREAD RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BEST SOURDOUGH PUMPERNICKEL BREAD RECIPE | DEPORECIPE.CO
From deporecipe.co
SOURDOUGH PUMPERNICKEL RECIPE - THERESCIPES.INFO
From therecipes.info
CLASSIC PUMPERNICKEL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
STEAKHOUSE-STYLE PUMPERNICKEL BREAD - BIGGER BOLDER BAKING
From biggerbolderbaking.com
SOURDOUGH PUMPERNICKEL BREAD | RECIPE CART
From getrecipecart.com
PUMPERNICKEL AND SOURDOUGH STUFFING - STEVEN AND CHRIS - CBC
From cbc.ca
HOW TO MAKE PUMPERNICKEL "STYLE" BREAD FROM SCRATCH! - YOUTUBE
From youtube.com
SOURDOUGH PUMPERNICKEL | COMFORT DU JOUR
From comfortdujour.com
SOURDOUGH PUMPERNICKEL BAGELS – THE NEW JERSEY BAKETRESS
From newjerseybaketress.com
GERMAN RYE PUMPERNICKEL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPERNICKEL BREAD RECIPE | BAKING MAD
From bakingmad.com
SOURDOUGH PUMPERNICKEL BREAD RECIPE FOODCOM RECIPES
From toprecipesfree.com
PUMPERNICKEL BREAD RECIPE (LIGHT AND LOFTY) | KITCHN
From thekitchn.com
SOURDOUGH PUMPERNICKEL RECIPE - FOOD.COM | PUMPERNICKEL BREAD …
From pinterest.com
SOURDOUGH PUMPERNICKEL BREAD | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love