Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 c. all-purpose flour; 3 c. rye flour; 2 Tbsp. salt; 1 c. whole bran cereal; 3/4 c. yellow cornmeal; 2 pkg. dry yeast; 3 1/2 c. water; 1/4 c. dark molasses; 2 (1 oz.) sq. unsweetened chocolate; 1 Tbsp. butter or margarine; 2 c. mashed potatoes (at room temperature); 2 tsp. caraway seed

Servings: persons

9 c. all-purpose flour
3 c. rye flour
2 Tbsp. salt
1 c. whole bran cereal
3/4 c. yellow cornmeal
2 pkg. dry yeast
3 1/2 c. water
1/4 c. dark molasses
2 (1 oz.) sq. unsweetened chocolate
1 Tbsp. butter or margarine
2 c. mashed potatoes (at room temperature)
2 tsp. caraway seed

1
Combine all-purpose and rye flours.
2
Mix 2 cups flour mixture, salt, cereal, cornmeal and yeast in large bowl.
3
Combine water, molasses, chocolate and butter in saucepan; heat over low heat until butter and chocolate melt.
4
Gradually add to flour mixture; beat for 2 minutes at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture, or enough flour to make a thick batter.
5
Beat at high speed for 2 minutes, scraping bowl occasionally.
6
Stir in caraway seed and enough additional flour mixture to make a soft dough.
7
Turn out onto a lightly floured board; cover dough with bowl and let rest 15 minutes.
8
Knead until smooth and elastic, about 15 minutes.
9
Place dough in greased bowl, turning to grease all sides.
10
Cover; let rise in warm place, free from drafts, until double in bulk.

3050

kcal

Calories

Fat

606

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 c. all-purpose flour, 3 c. rye flour, 2 Tbsp. salt, 1 c. whole bran cereal, and more.

Yes, Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpernickel Bread

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