Pumpernickel Bread

Teresa Ambra

Pumpernickel Bread is marvelous. This bread is not only excellent for dinner, but it's terrific served for breakfast with Apple Butter or other preserves. Pumpernickel is a tasty home-baked Sourdough Bread using rye flour and caraway seeds. It's so easy because it's made in the breadmaker! This two-pound loaf takes about 5 minutes to prepare and bakes on the wheat cycle for approximately 4 hours. Mouthwatering and so delicious.

5 from 1 vote

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Prep Time 8

Cook Time 4

Total Time 12

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Ingredients

1 2/3 cup hot water
3 tbsp. powdered milk
2 tbsp. Crisco shortening or avocado oil
2 tbsp. honey
2 tbsp. Grandma’s molasses
1 3/4 tsp. Kosher salt or sea salt
1 cup whole wheat flour
2 2/3 cups bread flour NOT all-purpose flour
2/3 cup rye flour
2 tbsp. cocoa
2 tsp. instant coffee granules
2 tsp. caraway seeds
1 3/4 tsp. active dry bread machine yeast (Fleischmann's preferred over Red Star)
4 tsp. Hodgson Mills vital wheat gluten

Instructions

Layer ingredients in bread canister in order given.
Set for wheat bread setting.
Allow to cool about 15 minutes before removing from canister.
Butter top and sides of bread to prevent crust from hardening.
Allow bread to cool an additional 15 minutes before cutting.
Slice down.
About 16 slices.

Notes

NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

Recipe adapted from Black and Decker.

Keyword bread, breakfast, brunch

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