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Pumpernickel Bread

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  15 Hours 5 Minutes
  Makes 1 loaf, serve 12
Like all hearty dark grain loaves, pumpernickel bread is best not over-risen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking. This recipe calls for a mixture called altus which is stale rye bread and water that is prepared the night before. The recipe follows. If you want to omit this ingredient add an additional 1/4-1/3 cup water.
RECIPE INGREDIENTS
2 pieces stale rye bread
Water
1 cup (or more) warm water
2 cups unbleached all purpose flour
1 cup rye flour
1/3 cup vegetable oil
1/4 cup cornmeal
3 tablespoons cocoa powder (not Dutch-process)
2-3 tablespoons Lora Brody's Sourdough Bread Enhancer depending on the degree of sour desired
2 tablespoons black strap molasses
1 tablespoon active dry yeast
2 1/2 teaspoons salt
DIRECTIONS
Place stale rye bread in large bowl. Add enough water to cover. Let stand uncovered at room temperature overnight. Just before using, squeeze bread to extract liquid. Reserve 1/2 cup liquid.


Combine reserved 1/2 cup liquid, 1 cup warm water, and next 9 ingredients in bread machine. Program machine for Dough Cycle (using "Whole Wheat" setting, if available). During first 5 minutes of kneading cycle, add more water or all purpose flour if necessary to form smooth, moist, supple ball. At end of final cycle, transfer dough to lightly floured work surface.


Sprinkle heavy large baking sheet with cornmeal. Shape dough into low, round loaf. Cover dough with plastic wrap. Set aside until dough doubles in size, about 30 minutes. Position rack in center of oven and preheat to 375 degrees F. Brush egg wash over dough and sprinkle with caraway seeds. Bake until bottom of loaf sounds hollow when tapped and top crust is firm, or until instant read thermometer registers 200 degrees F. when inserted into center of loaf, about 40 minutes.


Transfer bread to rack and cool.


Serving size = 1/12 loaf


Recipe created exclusively for Cooking.com by Lora Brody.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf, serve 12
Calories: 205
Sodium: 523mg
Fiber: 3g
Carbohydrates, Total: 31g
Protein: 5g
% Cal. from Fat: 31%
Fat. Total: 7g
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