Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: potatoes 2 lg. unpeeled, cooked in water to cover; 4 teaspoons salt; 5 cups rye flour; 6 1/2 cups wheat flour or unbleached white; 1 beaten egg slightly; 1/2 teaspoon water; 1 package yeast; 1/2 cup water potato; 1 teaspoon honey; 3 cups cold water; 3/4 cup cornmeal; 1/2 cup molasses; 1 tablespoon caraway seeds; 2 tablespoons oil

Servings: persons

potatoes 2 lg. unpeeled, cooked in water to cover
4 teaspoons salt
5 cups rye flour
6 1/2 cups wheat flour or unbleached white
1 beaten egg slightly
1/2 teaspoon water
1 package yeast
1/2 cup water potato
1 teaspoon honey
3 cups cold water
3/4 cup cornmeal
1/2 cup molasses
1 tablespoon caraway seeds
2 tablespoons oil

1
Peel potatoes and rice them while still hot. Measure at least 2 cups of the potatoes and cool slightly. Soften the yeast in the 1/2 cup potato water. Add honey and soak a few minutes.
2
Combine cold water and corn meal; boil, stirring, until thick. Add molasses, caraway, oil and salt to corn meal. Cool to lukewarm. Add the riced potatoes and yeast mix to the lukewarm corn meal mix; blend. Add rye flour, then wheat flour, reserving enough to knead with.
3
Knead well; place in greased bowl to rise. Cover with a damp cloth and let rise in a warm, draft-free place about 2 1/2 hours. Punch down; form into 4 round loaves and on a large cookie sheet or 4 pie pans.
4
For a shiny crust, mix the egg and 1/2 teaspoon water and brush on tops. Prick with fork for design. Let rise for about an hour. Bake at 375 degrees for 45 minutes.

1423

kcal

Calories

Fat

277

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 14 ingredients. The key ingredients include: potatoes 2 lg. unpeeled, cooked in water to cover, 4 teaspoons salt, 5 cups rye flour, 6 1/2 cups wheat flour or unbleached white, 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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