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Web's Best Pumpernickel Bread Recipe

This pumpernickel bread recipe calls for mashed potatoes, rye flour and bran. It's a great artisan bread to add to your collection.

Trivia: There is no clear definition for "artisan bread." It is best described as high quality bread made by a highly skilled craftsperson using the best ingredients.

Tip: This KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White is not a low budget item, but its specially designed for mixing artisan breads. Its a good investment if you plan to do a lot of bread making.

Pumpernickel Bread Recipe

This recipe makes three loaves of bread.

2 packages granular yeast
1 cup lukewarm water
2 tsp sugar
3 1/4 cp lukewarm water (second amount)
2 squares unsweetened chocolate, melted
1/4 cup molasses
1 tbsp margarine
2 cups unseasoned, hot mashed potatoes
1/4 cup cornmeal
2 tbsp salt
2 tbsp caraway seeds
3 cups unsifted rye flour (dark is preferred)
1 cup whole bran cereal or all bran
9 3/4 cups unsifted all-purpose white flour, give or take

Method

Prepare mashed potatoes, using fresh potatoes or instant

Soak yeast, warm water and molasses together for ten minutes. In a separate pot, stir the oats into the 1 1/2 cups of boiling water for two or three minutes. Remove from heat.

Melt chocolate and set aside.

Using a very large bowl, soak the yeast and sugar in 1 cup of lukewarm water for ten minutes.

In a large pan, heat the 3 1/4 cup lukewarm water, melted chocolate molasses and margarine until the mixture is lukewarm. Remove from heat. Mix in the potatoes, cornmeal, salt and caraway seeds. Stir into the risen yeast liquid. Add the rye flour and bran. Beat for five minutes. Add three cups of white flour, mixing well. Afer about five minutes of beating, you will have a soft dough. Add four more cups lf flour. Mix well, cover, and rise for one hour or more.

Sprinkle one cup of leftover flour on kneading board. Turn dough out, sprinkle about 1/2 cup of flour on top of dough, and knead extra flour into the dough until the dough is no longer sticky. When the dough holds its shape, cut it into three even pieces.

Shape the three pieces into three egg shaped pieces, and place in buttered or non-stick loaf pans. Rise one hour or until one inch above the rims of pans. Bake at 350 ° for about an hour, switching pans in oven at the half way point. Bread is done when it has a hollow sound when rapped on top.

Avoid underbaking this pumpernickel bread recipe. Cool your loaves on racks.


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