pumpernickel bread


  
    
  

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450 g integralnog brašna

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450 ml mlake vode

Pripremiti kalup ,mali duguljasti ! Moj je zapremine 1,5l (nisam imala centimetar ,pri ruci! Bilo bi još bolje ,da je kalup malo manji Malo ga namastiti ili navlažiti vodom i staviti papir za pečenje!

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Izmjeriti 450 ml mlake vode i od toga u malu zdjelicu nasipati pola deci i staviti dvije žličice kvasca i med ( može i obični šećer !

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My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you&#039;ll make all the time.

Steakhouse-Style Pumpernickel Bread Recipe

(12 ½oz/355 grams) all-purpose flour

cups(10 ounces 282 grams) rye flour ((or whole wheat))

cocoa

yeast

sugar

salt

½ cup (12floz/340 milliliters) warm water

vegetable oil

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.

This homemade Pumpernickel Bread is a rye bread that has a rich, slightly sweet flavor with a dense, hearty texture. It&#39;s also perfect for sandwiches or a bowl of soup or stew.

Pumpernickel Bread

½ cups (312.5 g) all-purpose flour

(127 g) bread flour

(102 g) medium rye flour

cocoa powder

instant yeast

water, (105°F-115°F)

(168.5 g) molasses

Prepare loaf pan.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Whisk dry ingredients.

To a large bowl, add all-purpose flour, bread flour, rye flour, cocoa powder, yeast, sugar, and salt. Whisk to combine.

Mix water, molasses, and oil.

In the bowl of a stand mixer fitted with a dough hook attachment, mix together the warm water, molasses, and vegetable oil.

Add dry ingredients to wet. Mix.

Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a dough forms, 1-2 minutes.

Knead.

Knead for 5-8 minutes, until the dough is smooth and elastic. Alternatively, you can turn the dough out onto a lightly floured surface and hand knead for about 8-10 minutes.

Place dough into bowl and cover. Let rise.

Place the dough in a large, clean, oiled bowl and cover. Let it rise in a warm place until doubled in size, about 60-90 minutes.

Roll out dough. Flatten into rectangle.

Once the dough has risen, roll it out onto a lightly floured work surface. Flatten the dough into a rectangle, roughly the width of the loaf pan.

Roll up dough.

Starting at the short end, roll the dough tightly to form a log, pinching the seams as you go to create a tight surface.

Place rolled dough into pan.

Place the rolled dough seam-side down into the prepared pan.

Cover and let rise.

Cover and let the dough rise in a warm place until it has doubled in size, about 45 minutes.

Preheat oven.

Preheat oven to 375°F (190°C) as the dough completes its second rise.

Bake.

Bake the loaf for about 50-55 minutes, or until the bread sounds hollow when tapped.

Let bread cool.

Remove the bread from the oven. Let it cool completely on a wire rack before slicing.

Store.

Store the bread at room temperature for up to 3 days or freeze for up to 8 weeks.

Going to make this but can I mix everything in my bread maker on dough cycle and then shape ands bake it in regular oven?

I love the flow and order of the instructions on your recipe. Thank you 🤩

You Can’t Beat A Warm Slice Of Pumpernickel Bread

This pumpernickel bread made with fresh milled flour has a deep, rich flavor and color thanks to the cocoa powder, molasses, and coffee. It is great with sweet or savory toppings and a favorite for a homemade reuben sandwich.

Pumpernickel Bread Made With Fresh Milled Flour

fresh milled hard white wheat flour

fresh milled rye flour ((approx. (2 1/3 cups flour))

tbsp unsweetened cocoa powder

water ((1 cup) See note below)

coffee ((1 cup) See note below)

molasses ((1/2 cups))

olive

ground caraway seeds (See note below)

instant yeast ((1 1/2 Tbsp)(I use SAF brand))

Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.

Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.

Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.

Punch your dough down, divide, and shape loaves. One batch will give you approximately 3-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.

Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.

Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Sooooo good!  It’s St Patrick’s Day and I needed some yummy pumpernickel for Rubens.  This recipe is so delicious!  I added 2 tablespoons of caraway seeds in error but it was fantastic anyway!  Thanks for sharing!

Oh my, oh my! So awesome! Made it last night, let it rise in the fridge and baked this AM. I made a loaf and a free standing loaf in a round roasting pan. 
I would give this 10 stars if I could. 
So, so good! Thank you!

Real pumpernickel bread is a dark, dense, and slightly sweet German bread with an amazing flavor. You&#39;ll love this easy 3-ingredient recipe!

3-Ingredient Pumpernickel Bread

700 g coarse rye meal

water

300 g coarse rye meal

g salt

neutral oil

Add rye meal to a large bowl. Add the boiling water and mix well. Cover and let stand for 16 hours.

Add the remaining flour and salt. Mix on low speed in your stand mixer for about 20 minutes. You might have to do this in batches if your dough keeps on jumping out of the bowl. You can also mix it by hand.

Lightly grease a 9&quot;x5&quot; loaf pan and line with parchment paper. Lightly grease the parchment paper. Press the dough into the prepared pan, making sure not to leave any empty spaces. Smooth the top of the dough and lightly grease it. Fold excess parchment paper over the dough and tightly cover with foil to keep steam from escaping.

Transfer the loaf pan to a cold oven. Set temperature to 300˚F (150˚C) and bake for 45 mins. Lower the temperature to 220˚F (105˚C) and bake for an additional 16-24 hours.

Remove the bread from the loaf pan and let it completely cool on a wire rack. Wrap it tightly in plastic and let it sit for 48 hours before cutting.

This homemade Pumpernickel Bread goes so well with a variety of toppings or as a side to your favorite meals!

dark rye flour

all-purpose flour

tsp caraway seeds (optional)

2¼ tsp active dry yeast (1 packet)

tsp sugar (to activate yeast — do not skip)

tbsp unsulphured molasses

tbsp coffee

Activate the yeast. Combine warm water, sugar, and yeast. Wait 5–10 minutes until foamy. No foam means dead yeast — start over. Never add yeast dry to the flour.

Mix dry ingredients. Whisk rye flour, all-purpose flour, cocoa, salt, and caraway seeds together in a large bowl.

Combine and knead (5–7 min). Add yeast mixture, molasses, oil, and coffee to the dry ingredients. Knead until a small piece stretches thin without tearing (windowpane test). Stop there — over-kneading makes rye tough.

First rise (1–2 hrs). Cover in an oiled bowl at 70–75°F until doubled. Overnight in the fridge (8–12 hrs) works too and gives deeper flavor.

Preheat and shape. Place Dutch oven with lid in oven, preheat to 350°F for 30 minutes. Shape dough into a ball, place seam-side down on floured parchment, and score the top with 4–5 diagonal cuts ¼–½ inch deep.

Bake covered — 20–25 min at 350°F. Lower dough into hot Dutch oven using parchment as a sling. Cover with lid. This lets the loaf rise fully before the crust sets.

Bake uncovered — 30–35 min at 350°F. Remove lid and bake until crust is deep brown and firm. Reduce to 325°F if it darkens too fast. Done when internal temp hits 200°F and the bottom sounds hollow when tapped.

Cool — 1 hr minimum. Let rest on a wire rack before slicing. The crumb is still setting as it cools. Use a serrated knife.

https://www.youtube.com/watch?v=hLnyrvDRzGw

Tips on how you get pillow-soft bread at home: DO THE WINDOWPANE TEST
- The windowpane test is very useful when making bread. This test is used if your bread dough has been sufficiently kneaded. If you don't knead your bread dough enough, your bread will lack an airy and light texture. Over-kneaded dough gives you bread that is dense.

To prevent these, check your dough by doing the Windowpane test. Here is a short video to show you how to perform the membrane test - and you can check the result by checking my bread recipes here:
ENSAYMADA: https://youtu.be/3LHRkSpX3UU
SOFT MILK BUNS: https://youtu.be/c9Qf-AGu0qg

If your dough breaks or tears easily, then continue kneading for a couple of minutes before repeating the test.

For more baking and cooking tips, please don't forget to subscribe to our channel. Thank you and I hope you find this short video useful. 😃👍

Music: Post by Rick Steel from Youtube Music Library

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The most viewed pumpernickel bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine