Ingredients for Pumpernickel Bread
- All Purpose Flour
- Rye Flour
- 1 ½ teaspoons salt
- All Bran Cereal
- Yellow Cornmeal
- Active Dry Yeast
- 1 ½ cups warm water (105-115°F)
- Dark Molasses
- Unsweetened Chocolate
- ¼ cup unsalted butter, melted
- Mashed Potatoes
- Caraway Seeds
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How to Make Pumpernickel Bread
- In a large bowl, whisk together the all-purpose flour and rye flour.
- In a very large bowl, combine 2 cups of the flour mixture, salt, oats, cornmeal, and yeast.
- In a saucepan, combine warm water, molasses, melted chocolate, and melted butter.
- Heat over low heat, stirring occasionally, until the mixture is very warm (105-115°F).
- Gradually add the warm liquid mixture to the dry ingredients, beating with an electric mixer on medium speed for 2 minutes, scraping down the bowl as needed.
- Add the mashed potatoes and 1 cup of the remaining flour mixture.
- Beat on high speed for 2 minutes, scraping down the bowl as needed.
- Turn the dough out onto a lightly floured surface.
- Stir in the caraway seeds, and gradually add enough of the remaining flour mixture to make a soft, slightly sticky dough.
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap.
- Let the dough rest for 15 minutes.
- Knead the dough on a lightly floured surface until smooth and elastic (about 5-7 minutes).
- Place the dough in a lightly greased bowl, turning to grease the top.
- Cover and let rise in a warm place until doubled in bulk (about 1-1.5 hours).
- Punch down the dough and let rise again for 30 minutes.
- Punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 3 equal pieces.
- Shape each piece into a round ball.
- Place each ball in a greased 9-inch round cake pan.
- Cover and let rise again until doubled in bulk (about 45-60 minutes).
- Bake at 350°F (175°C) for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the bread from the pans and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
216 g
Sugar
93g
Fat
49g
Carbs
146g
