Best 9 Pumpernickel Quick Bread Recipes

HOMEMADE PUMPERNICKEL BREAD

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.

PUMPERNICKEL BREAD II

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.

PUMPERNICKEL QUICK BREAD

Steps:

• Set oven to 350 degrees.
• Grease 1 9" x 5" loaf pan.
• In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
• In a small bowl, beat eggs, molasses, milk and oil.
• Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
• Pour batter into prepared loaf pan.
• Sprinkle with sesame seeds.
• Bake 50-60 minu8tes, or until loaf tests done.
• Remove bread from pan, cool on wire rack.

PUMPERNICKEL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

PUMPERNICKEL BREAD

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.

CLASSIC PUMPERNICKEL BREAD

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 I

Steps:

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

QUICK AND EASY EASTERN EUROPEAN PUMPERNICKEL BREAD

Steps:

• Combine the hot tap water and the cold coffee. Check temperature of water. Should be lukewarm. Whisk together the yeast, salt, caraway seeds, molasses and cocoa powder along with the water in a 5-quart bowl or a lidded (not airtight) food storage container.
• Combine the liquid ingredients with the dry ingredients without kneading, using a spoon, Danish dough whisk, a 14-cup food processor with dough attachment or a heavy duty stand mixer with paddle.You may need to use your hands to combine the last of the dry with the wet if not using a machine.
• Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
• Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 8 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 1 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
• On baking day, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat the oven to 400 degrees F, with a rack in the middle of the oven where your baking stone should sit. Place an empty metal broiler pan on a lower shelf.
• Using a pastry brush, paint the entire loaf with the cornstarch wash and sprinkle with caraway seeds, if desired. Slash the loaf with deep parallel cuts using a serrated bread knife.
• Slide the bread directly onto the hot stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Allow to cool before slicing.

GREAT PUMPERNICKEL BREAD

Steps:

• Put the first four 6 ingredients into the mixing bowl and mix for 2-3 minutes.
• Add the remaining ingredients in order except the reserve flour and egg for wash.
• It will be sticky but keep going. Beat this on medium speed until well blended.
• Now add another cup of the reserve flour or as much as needed to make a dough that is still very sticky but pulling away from the bowl and blades if pushed.
• Beat this for 6-8 minutes. Remember you want it stringy and sticky.
• Now add a bit, tablespoon at a time sprinkling as it mixes, of the reserve flour until it will come out with ease. Yeah, sticky but not too bad. The idea is don't add any more flour than ABSOLUTELY needed to handle the dough.
• Lightly sprinkle flour on the counter or board pour the dough into it and knead two to three turns. You are just covering this sticky dough so you can make a ball and pick it up.
• Now place in a oil sprayed bowl, cover with a linen, and rise until doubled.
• Punch the dough down and turn onto a lightly oiled board or counter top and knead down a couple of turns. Do not add any flour.
• Divide the dough into two pieces and make a ball of each.
• Place these into two sprayed deep dish pyrex pie plates, cover with your linen, and rise until doubled.
• With a very sharp knife cut slices, in a tic-tac-toe pattern, through the skin only of the dough. Not too deep just cut the skin these cuts will open and make a nice presentation. Another option is to use an egg wash. You have worked so hard on this treasure.
• Place in a preheated 375°F oven for an hour or until very hollow sounding when thumped.
• Serve slightly warm with butter and jam and later slices with fried cabbages and potatoes. It also works well with a nice robust barley soup or even a light bisque.