Stuffed Pumpernickel Bread Recipes

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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

RYE PUMPERNICKEL STUFFING



Rye Pumpernickel Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Quick & Easy     Stuffing/Dressing     Root Vegetable     Turnip     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

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.

DILLED PUMPERNICKEL-RYE STUFFING



Dilled Pumpernickel-Rye Stuffing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Dill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 14 cups

Number Of Ingredients 12

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

Steps:

  • Preheat oven to 200°F.
  • Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
  • Increase oven temperature to 400°F.
  • Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
  • Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
  • Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.

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.

PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS



Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins image

Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 10 cups

Number Of Ingredients 12

8 tablespoons unsalted butter
1 large onion, chopped
3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium celery ribs, chopped
1 1/2 cups walnuts, toasted and coarsely chopped
1 cup golden raisin
1/2 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
1/2 lb rye bread, cut into 1/2 inch cubes and dried overnight
1/2 cup apple cider
1/2-1 cup turkey broth or 1/2-1 cup chicken broth, as needed
salt
fresh ground black pepper

Steps:

  • In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
  • Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
  • Stir in walnuts and raisins.
  • Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
  • Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
  • Season with salt and pepper to taste.
  • Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

STUFFED PUMPERNICKEL BREAD



Stuffed Pumpernickel Bread image

Number Of Ingredients 8

1 loaf pumpernickel bread
1 1/2 cups shredded Swiss cheese
1 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • Slice bread into serving-size slices, but do not cut all the way through the bottom crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350 degrees for 30 minutes, or until cheese is melted. Tip: Herb butter is scrumptious on warm bread! Blend together softened butter and chopped fresh herbs like chives or marjoram. Add a touch of lemon juice if you like. Roll up in wax paper and chill, then slice to serve.

Nutrition Facts : Nutritional Facts Serves

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 :

STUFFED PUMPERNICKEL BREAD



Stuffed Pumpernickel Bread image

A quick and easy appetizer that is sure to please your family and guests. The warm cheese filling is irresistible. From Gooseberry Patch Almost Homemade cookbook.

Provided by Crafty Lady 13

Categories     Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 loaf pumpernickel bread
1 1/2 cups shredded swiss cheese
1 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • Slice bread into serving-size slices, but do not cut all the way through the bottom of crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350°F for 30 minutes, or until cheese is melted.

Nutrition Facts : Calories 447.2, Fat 23, SaturatedFat 7.1, Cholesterol 35, Sodium 839.1, Carbohydrate 47.3, Fiber 5.1, Sugar 3.3, Protein 14.3

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From smittenkitchen.com


CORNED BEEF-STUFFED PUMPERNICKEL RECIPE REVIEW BY ANONYMOUS …
It was a great make ahead. I made the spread the day before and stuffed it in the bread bowl the following morning. Thanks for sharing. Will make again often. Corned Beef-Stuffed Pumpernickel recipe review by cshooter - Get more ideas of cold cheese dip recipes on RedCipes. RedCipes . Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes. …
From redcipes.com


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