Pumpernickel Bread Recipe

Steakhouse-Style Pumpernickel Bread Recipe

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

Prep: 25min

Yield: 2

Ingredients:

• 2 ½ cups (12 ½oz/355g) all-purpose flour
• 2 cups(10oz/282g) rye flour ((or whole wheat))
• 2 tablespoons cocoa
• 5 teaspoons instant dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 ½ cup (12floz/340ml) warm water
• ½ cup (5oz/142g) molasses ((or treacle))
• 2 tablespoons vegetable oil

Instruction:

1. Grease two 9 x 5-inch loaf pans. Set aside.
2. In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
3. In a separate bowl mix the warm water, molasses, and oil together.
4. Add the wet into the dry ingredients until your dough comes together.
5. 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.
6. 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.
7. After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
8. Cover again and place in a warm place till doubled, roughly 45 minutes.
9. Preheat oven to 375°F (190°C).
10. Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
11. 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.

Classic Pumpernickel Bread

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it’s also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it’s heavy, and a little goes a long way. Once you try this homemade pumpernickel, you’ll never have to buy it at the supermarket again!

Prep: 35min

Total: 2h30min

Yield: 20 thin slices

Nutrition Facts: servingSize [‘1 slice’, ’69g’], calories 165 calories, Carbohydrate 28g, Cholesterol 2mg, Fiber 7g, Protein 9g, Sodium 208mg, Sugar 3g, Fat 2g, Saturated Fat 1g, Trans Fat 0g

Ingredients:

• 1 1/2 cups (340g) water
• 1/2 cup (71g) yellow cornmeal
• 1/4 cup (85g) molasses
• 1 tablespoon butter
• 1 1/2 teaspoons (9g) salt
• 2 teaspoons granulated sugar
• 2 teaspoons caraway seeds
• 1 tablespoon unsweetened cocoa Dutch-process or natural
• 1 tablespoon active dry yeast or 2 1/2 teaspoons instant yeast
• 3 cups (319g) King Arthur Organic Pumpernickel Flour*
• 1 cup (113g) King Arthur Whole Wheat Flour
• 1 cup (170g) cooked mashed potatoes

Instruction:

Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm., Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture “proof” for 10 minutes. If using instant, no waiting time is necessary., Add the molasses mixture and mashed potatoes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes., Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour., When the dough is risen, it will have expanded and you’ll see cracks in the flour you sprinkled., Shape the dough into a loaf and place in a greased 8 1/2″ x 4 1/2″ loaf pan. Sprinkle the top with more flour or brush with a mixture of 1 egg white beaten with a tablespoon of water., Slash the top in a decorative design, and bake in a preheated 375°F oven for 55 to 65 minutes, until the center measures 200°F when measured with an instant-read thermometer. Remove from the oven, tip out of the pan, and cool on a rack completely before slicing., Store at room temperature, well wrapped, for several days; freeze for longer storage.

Pumpernickel Bread

Full of hearty, earthy rye flour with a strong, toasty flavor, pumpernickel bread deserves a place of honor on your dinner (and breakfast!) table.

Prep: 1200sec

Total: 3900sec

Serving Size: Serves 10

Nutrition Facts: Saturated Fat 0.5 g, unSaturated Fat 0.0 g, Carbohydrate 42.1 g, Sugar 4.8 g, servingSize Serves 10, Protein 6.3 g, Fat 5.2 g, calories 236 cal, Sodium 263.8 mg, Fiber 3.9 g, Cholesterol 0 mg

Ingredients:

• 2 tablespoons Dutch processed or natural unsweetened cocoa powder
• 2 cups hot water
• 1/4 cup instant mashed potato flakes
• 2 tablespoons vegetable oil
• 2 tablespoons molasses (not blackstrap)
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 (1/4-ounce) packet instant yeast (2 1/4 teaspoons)
• 2 cups bread flour
• 2 cups rye flour, preferably dark
• 2 teaspoons caraway seeds (optional)
• Cooking spray, softened butter, or oil, for the pan

Instruction:

1. Place 2 cups of the hottest water from your tap in the bowl of a stand mixer, add 2 tablespoons cocoa powder, and whisk fully dissolved. Add 1/4 cup instant mashed potato flakes, 2 tablespoons vegetable oil, 2 tablespoons molasses, 1 tablespoon granulated sugar, 2 teaspoons kosher salt, and 1 packet instant yeast. Whisk until combined.
2. Add 2 cups bread flour and 2 cups rye flour. Mx on with the dough hook on the lowest speed until a sticky dough forms, 7 to 10 minutes. Add 2 teaspoons caraway seeds, if using, and mix until fully incorporated, about 2 minutes.
3. Use a rubber spatula or flexible bench scraper to scrape down the sides of the bowl. Cover the bowl with a plate or lid and let the dough rest until puffed and risen, 50 to 90 minutes. The dough might not quite double in size but will be OK as long as it’s puffy. Meanwhile, lightly coat an 8 1/2 x 4 1/2-inch metal loaf pan with cooking spray. (Alternatively, lightly brush with oil or softened butter.) Line the pan with parchment paper, letting the excess hang over the 2 long sides to form a sling.
4. Using oiled hands, punch the dough down in the mixer bowl and roughly shape into a log. Transfer the dough to the prepared pan. Press down firmly to level the dough and push it into the corners of the pan. Lightly oil or coat a sheet of plastic wrap with cooking spray. Place greased-side down loosely over the pan. Let the dough rise until risen about 1 inch above the top of the pan, 50 to 60 minutes. Heat the oven about 20 minutes before the dough is ready.
5. Arrange a rack in the middle of the oven and heat the oven to 350°F. Uncover the bread and bake until deep golden-brown on top (or an instant-read thermometer inserted into the center registers 200ºF), 25 to 45 minutes.
6. Let the bread cool for 10 minutes. Remove the bread from the pan to a wire rack and let cool completely before slicing, about 1 hour.

PUMPERNICKEL BREAD RECIPE – Bakes in Only 30 Minutes

FAQ

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