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Dark Pumpernickel Rye Bread Recipe

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Pumpernickel, noun An incredibly dense and strongly flavored dark bread made with a blend of
Pumpernickel, noun An incredibly dense and strongly flavored dark bread made with a blend of from www.pinterest.com

Description

Dark Pumpernickel Rye Bread is a traditional German bread that is made with rye flour, whole wheat flour, and molasses. It is a dense, flavorful bread that is perfect for sandwiches or toasted with butter. This bread is easy to make and is perfect for those who love a hearty, healthy bread.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 3 hours.

Ingredients

  • 2 cups rye flour
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 tablespoon caraway seeds
  • 1/4 cup molasses
  • 1 1/2 cups warm water

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Bread pan

Method

  1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, salt, instant yeast, and caraway seeds. Mix well.
  2. In a separate bowl, mix together the molasses and warm water until well combined.
  3. Pour the molasses mixture into the flour mixture and stir until the dough comes together.
  4. Knead the dough on a floured surface for about 10 minutes, until the dough is smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean towel, and let rise for about 1 hour, or until doubled in size.
  6. Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
  7. Cover the loaf with a clean towel and let rise for another hour, or until doubled in size again.
  8. Preheat the oven to 350°F (175°C).
  9. Bake the bread for 45-50 minutes, or until the crust is dark and the bread sounds hollow when tapped.
  10. Remove the bread from the oven and let cool completely before slicing and serving.

Notes

This bread is best when sliced thin and toasted. It can be stored in an airtight container at room temperature for up to 5 days.

Nutrition Info

This recipe makes 1 loaf of bread. Each slice contains approximately:
  • Calories: 120
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 240mg
  • Potassium: 124mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 17mg
  • Iron: 1mg

Recipes FAQ

Can I substitute the rye flour for another type of flour?

Rye flour is a key ingredient in this recipe and cannot be substituted.

What can I use instead of caraway seeds?

If you don't like the taste of caraway seeds, you can leave them out or substitute them with fennel seeds or anise seeds.

Can I make this bread in a bread machine?

Yes, you can make this bread in a bread machine. Simply add the ingredients to the bread machine in the order specified by the manufacturer and set it to the appropriate setting.

Recipe Tips

  • Use warm water when mixing the dough to activate the yeast.
  • Knead the dough for at least 10 minutes to develop the gluten.
  • Cover the dough with a clean towel while it rises to prevent it from drying out.
  • Make sure the bread is completely cooled before slicing to prevent it from falling apart.

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