Best 3 Soft Pumpernickel Bread Abm Recipes
**Soft Pumpernickel Bread: A Journey Through Time and Taste**
In the realm of bread, few can rival the distinctive allure of pumpernickel. Its dark, rich hue, subtly sour tang, and dense, chewy texture have captivated bread lovers for centuries. Originating in Germany, pumpernickel's history is as rich as its flavor. Traditionally made with coarsely ground rye flour, this hearty bread played a crucial role in sustaining communities during times of scarcity. Today, pumpernickel is enjoyed worldwide, appreciated for its unique flavor profile and health benefits.
This collection of pumpernickel bread recipes offers a delightful exploration of this classic bread. From traditional German recipes to modern variations, there's a pumpernickel bread here to suit every taste. Whether you're a seasoned baker or just starting, these recipes provide clear instructions and helpful tips to ensure success.
The journey begins with a classic German pumpernickel bread recipe, staying true to the bread's roots. This recipe uses a combination of rye flour and wheat flour, along with a sourdough starter, to create a deeply flavorful and authentic loaf. For those seeking a quicker option, a no-knead pumpernickel bread recipe offers convenience without compromising taste. Simply mix the ingredients, let the dough rise, and bake for a delicious and hassle-free loaf.
For those with a sweet tooth, a pumpernickel banana bread recipe offers a delightful twist on a classic. Combining the hearty flavor of pumpernickel with the sweetness of ripe bananas, this bread is a unique and satisfying treat. And for those who love the combination of sweet and savory, a pumpernickel chocolate chip bread recipe promises a delightful indulgence.
Finally, for those seeking a gluten-free option, a gluten-free pumpernickel bread recipe provides a delicious alternative. Using a blend of gluten-free flours, this recipe creates a loaf that is both flavorful and suitable for those with gluten sensitivities.
So, embark on this culinary journey and discover the timeless appeal of pumpernickel bread. With these recipes as your guide, you'll create delicious, satisfying loaves that will surely impress family and friends.
GREAT PUMPERNICKEL BREAD
I was so frustrated trying to find a manageable recipe for this I made my own. I don't like the bread machine because I like to make several loaves at a time. This is more Scandinavian than Slavic in nature. A bit lighter but full of flavor and robust enough to hold your kraut and pastrami or butter and jam. The dough is stickier than normal Whole Wheat bread so don't get discouraged it isn't as hard as it sounds. I use a Bosch but have translated for standard stand mixer.
Provided by Maeven6
Categories Yeast Breads
Time 23m
Yield 2 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2163.9, Fat 12.3, SaturatedFat 2.8, Sodium 61.5, Carbohydrate 462.8, Fiber 64.1, Sugar 20.5, Protein 78.5
PUMPERNICKEL QUICK BREAD
This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 9x5 inch loaf bread
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
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.
Nutrition Facts :
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure your yeast is active before using it. If it doesn't foam when you add it to warm water with a pinch of sugar, it's not active and you should discard it and start over with new yeast.
- Be patient when kneading the dough. It may take a few minutes for it to come together, but keep kneading until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size. This will help to ensure that your bread is light and fluffy.
- Bake the bread at the correct temperature and for the correct amount of time. Overbaking will make the bread dry and crumbly.
Conclusion:
With a little time and effort, you can make delicious pumpernickel bread at home. This hearty bread is perfect for sandwiches, toast, or just eating on its own. So next time you're looking for a new bread recipe to try, give this one a try. You won't be disappointed!
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