Pumpernickel Bread Recipe

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Pumpernickel Bread
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Ingredients:

  • 1 3/4 cups warm water (100o to 110o)
  • 1 (1/4-oz) packet highly active dry yeast
  • 2 tbsp sugar
  • 1/4 cup molasses
  • 4 1/2 cups bread flour
  • 1 cup rye flour
  • 2 tsp salt

Directions:

  1. Preheat oven to 200°. Stir together first 3 ingredients in the mixing bowl of a heavy-duty electric stand mixer. Let stand 5 minutes.
  2. Add coffee and next 4 ingredients to yeast mixture. Beat at low speed with dough hook attachment for 1 minute or until soft dough comes together. Beat at medium speed 4 minutes. (Dough will be slightly sticky.)
  3. Turn dough out onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf. Place on a parchment paper-lined baking sheet; coat lightly with cooking spray, and cover loosely with plastic wrap. Turn oven off, and place loaf in oven. Let rise 30 minutes or until loaf is doubled in bulk. Remove loaf from oven. Remove and discard plastic wrap. Preheat oven to 375°.
  4. Bake bread for 30 to 35 minutes. Remove from oven, and brush with melted butter. Cool on wire rack.
  5. German-Style Pumpernickel Rolls: Pat dough into a 10-inch square (1/2 inch thick). Cut into 2-inch squares. Roll into 1 1/2-inch balls, and place on a parchment paper-lined baking sheet. Proceed with recipe as directed. Bake at 375° for 10 to 12 minutes or until lightly browned. (Makes 25 Rolls).
  6. German-Style Pumpernickel Rolls with Caraway: Follow instructions for German-Style Pumpernickel Rolls, adding 1 tablespoon caraway seeds. Proceed with recipe as directed.
  7. Walnut-Raisin Pumpernickel Boule: Add 3/4 cup raisins (or golden raisins) and 1 cup coarsely chopped toasted walnuts to dough before mixing. Shape dough into a ball, and gently flatten to a 7-inch circle. Cut 3 slits in dough (1/4 to 1/2 inch deep) with a sharp paring knife just before baking, if desired. Whisk together 1 egg white and 3 tablespoons water in a small bowl; brush loaf with egg mixture. Bake at 375° for 38 minutes or until a wooden pick inserted in center comes out clean. Omit brushing on melted butter. (Makes 1 Loaf).
  8. Sour-Rye Pumpernickel Bread: The Sour Starter gives this bold bread a subtle tangy flavor. Reduce water to 1 cup. Add 2 tablespoons browning and seasoning sauce and 1 cup Sour Starter to dough; mix with dough hook attachment at medium-high speed with heavy duty stand mixter 5 minutes. Proceed with recipe as directed.
  9. Note: For testing purposes only, we used Kitchen Bouquet sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3172.95 Kcal (13285 kJ)
Calories from fat 341.59 Kcal
% Daily Value*
Total Fat 37.95g 58%
Cholesterol 61.06mg 20%
Sodium 4710.98mg 196%
Potassium 2988.02mg 64%
Total Carbs 622.06g 207%
Sugars 81.43g 326%
Dietary Fiber 43.05g 172%
Protein 95.46g 191%
Vitamin A 0.3mg 9%
Iron 35.5mg 197%
Calcium 372.3mg 37%
Amount Per 100 g
Calories 242.97 Kcal (1017 kJ)
Calories from fat 26.16 Kcal
% Daily Value*
Total Fat 2.91g 58%
Cholesterol 4.68mg 20%
Sodium 360.74mg 196%
Potassium 228.81mg 64%
Total Carbs 47.63g 207%
Sugars 6.24g 326%
Dietary Fiber 3.3g 172%
Protein 7.31g 191%
Iron 2.7mg 197%
Calcium 28.5mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 65.8
    Points
  • 83
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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