Bittersweet Pumpernickel Bread Food

CLASSIC PUMPERNICKEL BREAD

Steps:

• In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
• In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
• Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
• Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
• Knead the dough for 5 minutes.
• Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
• Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
• Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
• Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
• Remove from baking sheet and cool on a rack before slicing.

PUMPERNICKEL QUICK BREAD

Steps:

• Set oven to 350 degrees.
• Grease 1 9" x 5" loaf pan.
• In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
• In a small bowl, beat eggs, molasses, milk and oil.
• Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
• Pour batter into prepared loaf pan.
• Sprinkle with sesame seeds.
• Bake 50-60 minu8tes, or until loaf tests done.
• Remove bread from pan, cool on wire rack.

STEAKHOUSE-STYLE PUMPERNICKEL BREAD RECIPE

Steps:

• Grease two 9 x 5-inch loaf pans. Set aside.
• In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
• In a separate bowl mix the warm water, molasses, and oil together.
• Add the wet into the dry ingredients until your dough comes together.
• Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
• Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
• After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
• Cover again and place in a warm place till doubled, roughly 45 minutes.
• Preheat oven to 375°F (190°C).
• Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
• Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.

GREAT PUMPERNICKEL BREAD

Steps:

• Put the first four 6 ingredients into the mixing bowl and mix for 2-3 minutes.
• Add the remaining ingredients in order except the reserve flour and egg for wash.
• It will be sticky but keep going. Beat this on medium speed until well blended.
• Now add another cup of the reserve flour or as much as needed to make a dough that is still very sticky but pulling away from the bowl and blades if pushed.
• Beat this for 6-8 minutes. Remember you want it stringy and sticky.
• Now add a bit, tablespoon at a time sprinkling as it mixes, of the reserve flour until it will come out with ease. Yeah, sticky but not too bad. The idea is don't add any more flour than ABSOLUTELY needed to handle the dough.
• Lightly sprinkle flour on the counter or board pour the dough into it and knead two to three turns. You are just covering this sticky dough so you can make a ball and pick it up.
• Now place in a oil sprayed bowl, cover with a linen, and rise until doubled.
• Punch the dough down and turn onto a lightly oiled board or counter top and knead down a couple of turns. Do not add any flour.
• Divide the dough into two pieces and make a ball of each.
• Place these into two sprayed deep dish pyrex pie plates, cover with your linen, and rise until doubled.
• With a very sharp knife cut slices, in a tic-tac-toe pattern, through the skin only of the dough. Not too deep just cut the skin these cuts will open and make a nice presentation. Another option is to use an egg wash. You have worked so hard on this treasure.
• Place in a preheated 375°F oven for an hour or until very hollow sounding when thumped.
• Serve slightly warm with butter and jam and later slices with fried cabbages and potatoes. It also works well with a nice robust barley soup or even a light bisque.

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.

PUMPERNICKEL BREAD

Steps:

• Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following.
• Select Basic cycle and leave dough in the machine through the FIRST RISE.
• When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
• Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.