Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 7 oz potatoes, peeled and chopped; 1 pkg (1/4 oz) active dry yeast; 1/2 tsp sugar; 2 1/2 cups whole wheat flour; 1 cup rye flour; 1/4 cup cornstarch; 1 tsp salt; 1/2 cup All-Bran cereal; 2 tbsp toasted buckwheat; 1/2 tsp caraway seeds; 2 tbsp butter, melted; 2 tbsp molasses

Servings: persons

7 oz potatoes, peeled and chopped
1 pkg (1/4 oz) active dry yeast
1/2 tsp sugar
2 1/2 cups whole wheat flour
1 cup rye flour
1/4 cup cornstarch
1 tsp salt
1/2 cup All-Bran cereal
2 tbsp toasted buckwheat
1/2 tsp caraway seeds
2 tbsp butter, melted
2 tbsp molasses

1
Lightly grease and flour 9 x 5-inch loaf pan. Boil, steam or microwave potatoes until tender. Drain and mash. Cool.
2
Combine yeast, sugar and 1/2 cup warm water in small bowl; cover. Let stand for 10 mins, or until mixture is frothy.
3
Sift flours, cornstarch and salt into large bowl. Add cereal, buckwheat and caraway seeds. Stir in potato, yeast mixture and combined butter, molasses and 1/2 cup warm water; mix to a soft dough. Turn onto floured surface; knead for 5 mins, or until smooth. Place dough in large oiled bowl; cover. Let stand in warm place for 1 hour, or until dough has doubled in size.
4
Turn dough onto floured surface; knead until smooth. Return dough to large oiled bowl; cover. Let stand for 1 hour, or until dough has doubled in size.
5
Turn dough onto floured surface; knead until smooth. Shape dough to fit prepared pan. Cover with damp cloth. Let stand in warm place for 1 hour, or until dough has reached top of pan.
6
Preheat the oven to 350u00b0F. Bake bread for 40 mins, or until browned and sounds hollow when tapped. Cool on wire rack.

No nutrition data on file — estimate from the ingredient list.

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: 7 oz potatoes, peeled and chopped, 1 pkg (1/4 oz) active dry yeast, 1/2 tsp sugar, 2 1/2 cups whole wheat flour, 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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