Best 2 Pumpernickel Caraway Bread Recipes
Indulge in the delectable world of pumpernickel caraway bread, a culinary masterpiece known for its distinct dark color, slightly sour flavor, and aromatic caraway seeds. Originating in Germany, this hearty bread has captivated taste buds for centuries. Its unique characteristics stem from a combination of rye flour, wheat flour, and a special sourdough starter, resulting in a dense, moist crumb and a crisp crust. This article presents a collection of carefully curated pumpernickel caraway bread recipes, each offering variations on this classic loaf. From traditional methods using natural sourdough to simplified recipes with commercial yeast, these recipes cater to bakers of all skill levels. Explore the nuances of this beloved bread as you embark on a culinary journey through the world of pumpernickel caraway bread.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPERNICKEL BREAD
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
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 CARAWAY BREAD
This rich, dark bread has an old-fashioned homemade taste that's oh-so-satisfying. Made with molasses and caraway seeds, it's moist and flavorful. My family prefers slices of it slathered with apple butter or cream cheese. -Lorraine Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound).
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 78 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 162mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Freshly ground caraway seeds will give the bread a more intense flavor. - If you don't have a bread machine, you can mix and knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic. - If the dough is too sticky, add a little more flour. If it is too dry, add a little more water. - Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. - When shaping the dough, be sure to tuck the edges under to create a smooth, round loaf. - Bake the bread at 375 degrees Fahrenheit for about 35-40 minutes, or until it is golden brown and sounds hollow when tapped. - Let the bread cool completely before slicing and serving.Conclusion:
Pumpernickel caraway bread is a hearty, flavorful bread that is perfect for sandwiches, toast, or just eating on its own. It is a great way to use up leftover rye flour, and it is also a good source of fiber and nutrients. If you are looking for a new bread to try, I highly recommend giving pumpernickel caraway bread a try.
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