Best 4 Pumpernickel Rye Bread Recipes

Craving for a hearty and flavorful bread experience? Look no further than pumpernickel rye bread, a culinary delight that combines the richness of pumpernickel with the tangy zest of rye. This unique bread, traditionally crafted by German bakers, has captivated taste buds for centuries with its dense texture, deep color, and distinct sour flavor. Embark on a delightful baking journey as we explore two remarkable pumpernickel rye bread recipes that cater to both traditionalists and sourdough enthusiasts. Dive into the classic pumpernickel rye bread recipe, a time-honored tradition that yields a robust loaf bursting with earthy, slightly sweet notes. For those seeking a tangier twist, the sourdough pumpernickel rye bread recipe awaits, offering a vibrant symphony of tangy sourdough and the robust flavors of pumpernickel and rye. Let your senses indulge in the captivating aroma of freshly baked pumpernickel rye bread, a culinary masterpiece that promises to elevate any meal or gathering.

Let's cook with our recipes!

PUMPERNICKEL RYE BREAD

Pumpernickel Rye Bread image

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Provided by Rodney

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

Steps:

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g

DARK RYE (PUMPERNICKEL) BREAD FOR THE BREAD MACHINE.

Dark Rye (Pumpernickel) Bread for the Bread Machine. image

We're having avocado sandwiches for supper tonight and I wanted a nice bread to go with them, so I made a loaf of Pumpernickel. I didn't have any caraway seeds, so added a handful of sesame and sunflower seeds as well as some oat flakes. I did this when the machine beeped 3 times. This will give the bread more fiber and taste. I made a 2 lb. loaf with a medium crust. and followed the recipe for my Bread man Bread Machine. I've listed the ingredients as I put them into the machine. The estimated time on the bread machine might vary for yours, my bread machine sets the time automatically.

Provided by Chef Joey Z.

Categories Yeast Breads

Time 3h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups warm water (100-115'F)
1 1/2 tablespoons vegetable oil
2 tablespoons molasses
1 1/2 teaspoons salt
1 1/2 cups rye flour
1 1/2 cups bread flour
1 cup whole wheat flour
1/3 cup vital wheat gluten
1/4 cup powdered milk (I used soy milk powder)
1 tablespoon caraway seed
1 tablespoon cocoa powder (I used unsweetened)
2 teaspoons active dry yeast (I used red star from the jar)

Steps:

Put all the ingredients in the order given or as per your bread maker's instructions. I think the order is pretty standard, just make sure the yeast is the last thing you add and that it doesn't touch the liquids.
I used the Whole Wheat Bread setting as suggested in the recipe.
When the bread is done, remove the bread pan and cool for a few minutes, then turn it out onto a metal rack to cool complete before cutting.
Bon Appetit!

PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS

Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins image

Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 10 cups

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter
1 large onion, chopped
3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium celery ribs, chopped
1 1/2 cups walnuts, toasted and coarsely chopped
1 cup golden raisin
1/2 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
1/2 lb rye bread, cut into 1/2 inch cubes and dried overnight
1/2 cup apple cider
1/2-1 cup turkey broth or 1/2-1 cup chicken broth, as needed
salt
fresh ground black pepper

Steps:

In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
Stir in walnuts and raisins.
Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
Season with salt and pepper to taste.
Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

DANISH PUMPERNICKEL RYE BREAD

Danish Pumpernickel Rye Bread image

Make and share this Danish Pumpernickel Rye Bread recipe from Food.com.

Provided by Jhiversen

Categories Yeast Breads

Time 3h15m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

12 ounces beer (or water)
4 cups water
1 1/3 tablespoons instant yeast
1 cup flax seed meal
1/2 cup molasses
3 tablespoons salt
1 cup rye flakes
10 cups wholemeal rye flour (1 kg)
10 cups white flour (approximate, 1 kg)

Steps:

Heat water and beer until luke warm,.
Dissolve yeast in liquid.
Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
Cover and let rise for 60 minutes.
Bake for 75 minutes at 350 F (175 C).

Nutrition Facts : Calories 2921, Fat 30.4, SaturatedFat 3.1, Sodium 10550.6, Carbohydrate 565.7, Fiber 34.3, Sugar 49.3, Protein 78.9

Tips:

Use high-quality ingredients for the best flavor.
Make sure your yeast is active before using it. You can test this by dissolving it in a small amount of warm water with a pinch of sugar. If it bubbles after 5-10 minutes, it is active.
Knead the dough until it is smooth and elastic, about 10 minutes. This will help develop the gluten in the dough, which will make the bread chewy.
Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will allow the yeast to produce carbon dioxide gas, which will make the bread light and airy.
Shape the dough into a loaf or rolls and place them in a greased baking pan. Let them rise again for 30 minutes.
Bake the bread at a high temperature, 375°F (190°C), for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Let the bread cool completely before slicing and serving.

Conclusion:

Making pumpernickel rye bread at home is a rewarding experience. With a little time and effort, you can create a delicious and nutritious bread that is perfect for any occasion. So gather your ingredients, preheat your oven, and get ready to bake a loaf of delicious pumpernickel rye bread!