Raisinpumpernickelbread Food

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CLASSIC PUMPERNICKEL BREAD



Classic Pumpernickel Bread image

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

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

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 BREAD



Pumpernickel Bread image

Make and share this Pumpernickel Bread recipe from Food.com.

Provided by capted

Categories     Yeast Breads

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups tepid water
2 tablespoons canola oil
1/4 cup molasses
1 1/2 cups white bread flour
1/2 cup whole wheat flour
1 cup rye flour
4 teaspoons nonfat dry milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup yellow cornmeal or 1/4 cup white cornmeal
3 tablespoons cocoa powder (I have used fat-free, non-caffiene Ovaltine.)
1/2 teaspoon instant decaffeinated coffee
2 teaspoons caraway seeds (optional)
2 teaspoons yeast (fast rise or bread yeast) or 3 teaspoons active dry yeast (fast rise or bread yeast)

Steps:

  • Load bread machine according to machine standards.
  • Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

Nutrition Facts : Calories 170.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 300.4, Carbohydrate 32.7, Fiber 2.8, Sugar 6.6, Protein 4.2

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

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 :

PUMPERNICKEL BREAD I



Pumpernickel Bread I image

This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.

Provided by Clem Zulinski

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups warm milk
1 ½ tablespoons vegetable oil
3 tablespoons molasses
2 ½ cups bread flour
1 cup rye flour
⅓ cup cornmeal
1 teaspoon salt
1 ¾ teaspoons active dry yeast
3 tablespoons unsweetened cocoa powder

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the Light Crust or Whole Wheat settings. Start the machine.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 36.2 g, Cholesterol 2.4 mg, Fat 3.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 210.6 mg, Sugar 4.4 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 BREAD (NO-KNEAD)



Pumpernickel Bread (No-Knead) image

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

3/4 tablespoon yeast
2 1/2 teaspoons coarse salt or 2 teaspoons table salt
2 tablespoons molasses
1 cup lukewarm coffee
1/2 cup lukewarm water
1 1/2 tablespoons cocoa powder
1/2 cup rye flour
2 3/4 cups unbleached all-purpuse flour
cornmeal, for pizza peel

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.

RAISIN PUMPERNICKEL BREAD



Raisin Pumpernickel Bread image

This bread is also called "Black Russian" and is delicious! Try it with a ripe piece of Brie, as a sandwich, even fabulous French toast! It's origins came out of New York. Smells heavenly baking in the oven!

Provided by Sharon123

Categories     Yeast Breads

Time 8h45m

Yield 3 delicious loaves

Number Of Ingredients 14

1 1/2 cups lukewarm water (105* to 115*)
1/2 cup molasses
1 package active dry yeast
1 tablespoon instant coffee granules
1 tablespoon salt
2 cups medium rye flour
1 1/2 tablespoons unsweetened cocoa powder
2 cups whole wheat flour
2 cups bread flour or 2 cups unbleached all-purpose flour
2 tablespoons vegetable oil
1 cup raisins
3 -4 tablespoons cornmeal
1 tablespoon cold water
1 egg white

Steps:

  • Stir together the lukewarm water and molasses in a large mixing bowl.
  • Sprinkle in the yeast and stir to dissolve.
  • Let stand for 10 minutes, or until slightly foamy.
  • Stir in instant coffee, salt and rye flour.
  • Sprinkle in the cocoa and stir well to combine.
  • Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
  • Turn the bread out onto a lightly floured work surface and let it rest.
  • Wash and dry the bowl.
  • Sprinkle additional flour over the dough and begin to knead.
  • Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
  • (Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
  • Lightly flour the work surface and turn the dough out onto it.
  • Flatten it into a large rectangle and sprinkle with the raisins.
  • Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
  • Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
  • Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
  • Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
  • Preheat oven to 400*.
  • Beat egg white together with 1 tbls.
  • cold water in a small bowl.
  • When the loaves have risen sufficiently, brush the tops with the egg white mixture.
  • Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
  • Cool completely on racks before cutting or wrapping.
  • Makes 3 loaves.
  • Enjoy!

PUMPERNICKEL BREAD



Pumpernickel Bread image

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

9 ounces warm water (80 deg)
1 1/2 tablespoons grapeseed oil or 1 1/2 tablespoons canola oil
1/3 cup molasses (mild)
1 1/2 teaspoons salt
3 tablespoons cocoa powder
2 teaspoons instant coffee granules
1 1/2 cups bread flour (1.5 cups weigh 6.75 oz)
1 cup whole wheat flour (1 cup weighs 4.5 oz)
1 cup rye flour (1 cup weighs 4.5 oz)
1 tablespoon vital wheat gluten
1/4 cup instant potato flakes
2 teaspoons instant yeast

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

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From draxe.com


WHAT IS PUMPERNICKEL BREAD? BENEFITS, NUTRITION & MORE
If you make an effort to choose the healthiest breads possible, or even to make your own bread at home, then sprouted grain breads (such as Ezekiel bread) are probably at the top of your list.While sprouted grains are definitely a good choice, other traditional breads, including pumpernickel and sourdough rye, can also provide you with many of the same nutrients.
From powerfoodhealth.com


STEAKHOUSE-STYLE PUMPERNICKEL BREAD - BIGGER BOLDER BAKING
Grease two 9×5-inch loaf pans and set aside. In a large bowl, combine both flours, cocoa powder, yeast, sugar, and salt. In a separate bowl, mix the warm water, molasses, and oil. Add the wet ingredients to the dry until your dough comes together. Knead the dough until it becomes smooth and is no longer sticky.
From biggerbolderbaking.com


SOURDOUGH RAISIN PUMPERNICKEL BREAD RECIPE, WHATS COOKING …
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients except the raisins. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time).
From whatscookingamerica.net


PUMPERNICKEL RAISIN BREAD - LARGE 2 LBS. RECIPE - CUISINART
1. Place the water, molasses, oil, salt, flours, cornmeal, cocoa, espresso and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Whole Wheat program. Press loaf size and crust color buttons to select both size and crust ...
From cuisinart.com


PUMPERNICKEL - AUTHENTIC GERMAN RECIPE | 196 FLAVORS
Drain the cooked berries and set aside to cool. In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. Add the levain and 1⅓ cup (300ml) water. Mix until well combined and no traces of flour remain. Add the cooked berries, syrup and sunflower seeds.
From 196flavors.com


PUMPERNICKEL RAISIN BREAD - ZINGERMAN'S: ONLINE SHOPPING FOR …
Cult favorite. Pumpernickel Raisin is our traditional pumpernickel bread made with organic wheat flour and real pumpernickel flour, stuffed with huge, juicy Red Flame raisins, finished off with a sprinkle of sesame seeds. The result is a loaf that tastes “adult” in the best sense of the word.
From zingermans.com


RAISIN PUMPERNICKEL BREAD - RECIPE | COOKS.COM
3 tablespoons instant potato flakes. In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm. Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled. Select medium crust setting on bread ...
From cooks.com


THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
“Great food and nice portion sizes” “Great food” Order online. 29. Smokin Billy's Bar-B-Q. 4 reviews. Barbecue “Best around!!” “for the BBQ lover” 30. Third + Main Gourmet To Go. 2 reviews. American “Fantastic take out fare” “Owner is friendly” Previous Next 1 2 3 Frequently Asked Questions about Warrenton. What are the best restaurants in Warrenton that deliver? …
From tripadvisor.com


PUMPERNICKEL BREAD RECIPES - BBC FOOD
Pumpernickel bread recipes. Pumpernickel is a wholegrain rye bread from Germany. It's cooked slowly on a low temperature which means it can be kept …
From bbc.co.uk


PUMPERNICKEL BOULE | KING ARTHUR BAKING
Preheat the oven to 425°F. Slash the loaf diagonally in several places. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top.
From kingarthurbaking.com


WHAT GOES WELL WITH PUMPERNICKEL BREAD? - COOKS DREAM
Top with a sprinkle of black pepper. Orange marmalade, honey or really any spread made with fruits over a layer of butter is delicious on a slice of pumpernickel toast. A sprinkling of nuts would top this off nicely. Peanut Butter: crunchy peanut butter, in particular, is an excellent choice for a couple of slices of pumpernickel toast.
From cooksdream.com


RAISIN PUMPERNICKEL BREAD - BIGOVEN.COM
Copy. Raisin Pumpernickel Bread 1/2 c Cornmeal 2 c Bread flour 1 1/2 tb Caraway seed 2 tb Cocoa powder 2/3 c Raisins 2 tb Vegetable oil 2 ts Yeast 2 tb Molasses 1 1/2 c Water 3/4 ts Salt 1 1/2 ts Instant coffee granules 1 1/2 c Rye flour *** Add raisins at the beginning of the second kneading period!!! Add ingredients to your bread machine ...
From bigoven.com


CLASSIC PUMPERNICKEL BREAD | KING ARTHUR BAKING
Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm. Put the remaining 1/2 cup water in a large mixing bowl and add the ...
From kingarthurbaking.com


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