PUMPERNICKEL BREAD (NO-KNEAD)
So easy yet sooo tasty! I especially like the fact that I can make whatever size loaf I need. Original recipe from Artisan Bread in Five Minutes a Day however, I've made some minor adjustments plus cut the recipe down to 2 one pound loaves.
Provided by Galley Wench
Categories Yeast Breads
Time 2h5m
Yield 2 1 pound loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
- Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.
- BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
- Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.
- Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).
- Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.
- Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
- Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.
CLASSIC PUMPERNICKEL BREAD
This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
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.
GREAT PUMPERNICKEL BREAD
I was so frustrated trying to find a manageable recipe for this I made my own. I don't like the bread machine because I like to make several loaves at a time. This is more Scandinavian than Slavic in nature. A bit lighter but full of flavor and robust enough to hold your kraut and pastrami or butter and jam. The dough is stickier than normal Whole Wheat bread so don't get discouraged it isn't as hard as it sounds. I use a Bosch but have translated for standard stand mixer.
Provided by Maeven6
Categories Yeast Breads
Time 23m
Yield 2 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2163.9, Fat 12.3, SaturatedFat 2.8, Sodium 61.5, Carbohydrate 462.8, Fiber 64.1, Sugar 20.5, Protein 78.5
PUMPERNICKEL QUICK BREAD
This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 9x5 inch loaf bread
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4
PUMPERNICKEL BREAD
A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states.
Provided by May M
Categories Yeast Breads
Time 3h30m
Yield 1 1.5 lb loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2068, Fat 29.1, SaturatedFat 4.2, Sodium 3569.3, Carbohydrate 416.1, Fiber 42.5, Sugar 65, Protein 53.1
More about "great pumpernickel bread food"
PUMPERNICKEL BREAD RECIPE - ANNA PAINTER - FOOD & WINE
From foodandwine.com
Ratings 5Category Snack
STEAKHOUSE-STYLE PUMPERNICKEL BREAD - BIGGER BOLDER …
From biggerbolderbaking.com
PUMPERNICKEL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHY PUMPERNICKEL BREAD IS GOOD FOR YOU | READER'S …
From readersdigest.ca
WHAT TO EAT WITH PUMPERNICKEL BREAD (10 EASY IDEAS)
From hangryhanna.com
Cuisine AmericanTotal Time 15 minsCategory Main CourseCalories 551 per serving
TRADITIONAL PUMPERNICKEL BREAD RECIPE - THEFOODXP
From thefoodxp.com
PUMPERNICKEL BREAD RECIPES - BBC FOOD
From bbc.co.uk
GEORGE GREENSTEIN'S PUMPERNICKEL BREAD - THE FOOD DICTATOR
From thefooddictator.com
PUMPERNICKEL BREAD | THE RECIPE CRITIC
From therecipecritic.com
PUMPERNICKEL | TRADITIONAL SWEET BREAD FROM NORTH RHINE …
From tasteatlas.com
PUMPERNICKEL: A DISTINCTLY GERMAN SPECIALTY BREAD - FOODAL
From foodal.com
10 SUBS THAT DESERVE THE BEST BREAD: A DEFINITIVE GUIDE
From cookindocs.com
PUMPERNICKEL BREAD | M&M FOOD MARKET
From mmfoodmarket.com
PUMPERNICKEL BREAD RECIPES - BBC FOOD
From test.bbc.co.uk
REAL CANADIAN SUPERSTORE SUPERMARKET | GROCERY SHOP …
From realcanadiansuperstore.ca
EASY PUMPERNICKEL BREAD RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
PUMPERNICKEL - AUTHENTIC GERMAN RECIPE | 196 FLAVORS
From 196flavors.com
PUMPERNICKEL – THE DARK GERMAN BREAD – THEWELLFLOURED KITCHEN
From thewellflouredkitchen.com
WHAT TO EAT WITH PUMPERNICKEL BREAD? - TEST FOOD KITCHEN
From testfoodkitchen.com
7 DELICIOUS BREADS TO COMPLETE YOUR INDIAN CUISINE EXPERIENCE
From cookindocs.com
PUMPERNICKEL BREAD NUTRITION FACTS AND HEALTH BENEFITS - VERYWELL …
From verywellfit.com
PUMPERNICKEL BREAD RECIPE (LIGHT AND LOFTY) | KITCHN
From thekitchn.com
10 REASONS WHY DARK RYE BREAD IS THE ULTIMATE WINNER OVER …
From cookindocs.com
PUMPERNICKEL BREAD RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
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