A Tradition in Family Baking

Basic Pumpernickel Rye Bread

Basic Pumpernickel Rye Bread
A simple, relatively sweet rye bread.

This recipe makes 1 loaf
Ingredients
Small Loaf

  • ⅔ cup Water
  • 2 tsp Vegetable Oil
  • 3 TBSP Dark Molasses
  • 1+1/3 cup Bread Flour
  • 1 cup Medium Rye Flour
  • 1 tsp Salt
  • 1+1/2 tsp Active Dry Yeast

Medium Loaf

  • 1 cup Water
  • 1 TBSP Vegetable Oil
  • ¼ cup Dark Molasses
  • 2 cup Bread Flour
  • 1+1/2 cup Medium Rye Flour
  • 1+1/2 tsp Salt
  • 2+1/4 tsp Active Dry Yeast

Large Loaf

  • 1+1/3 cup Water
  • 4 tsp Vegetable Oil
  • 5 TBSP Dark Molasses
  • 2+2/3 cup Bread Flour
  • 2 cup Medium Rye Flour
  • 2 tsp Salt
  • 1 TBSP Active Dry Yeast
Instructions
Bread Machine Method

  1. All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods

  1. Using ingredient amounts listed for medium loaf, combine 1 cup bread flour, salt, and yeast. Combine liquid ingredients and heat to 120° to 130°F.

  2. Hand-Held Mixer Method

  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

  4. Stand Mixer Method

  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

  1. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8- x 4-inch bread pan. Cover; let rise in warm place until indentation remains after touching. Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake at 400°F for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.

  2. JAZZ UP the Basic Pumpernickel Rye Bread by making the following adjustments:

  3. Caraway Pumpernickel

  4. Add the following along with the other dry ingredients:
  5. Caraway- Small loaf - 1 tsp; Med loaf - 1 TBSP; Lg loaf - 2 TBSP

  6. Onion Pumpernickel

  7. Add the following along with the other dry ingredients:
  8. Onion Powder OR Dried Minced Onion- Small loaf - ½ tsp; Med loaf - ¾ tsp; Lg loaf - 1 tsp

  9. Pumpernickel Raisin

  10. Reduce molasses as indicated: Small loaf - 1+1/2 TBSP; Med loaf - 2 TBSP; Lg loaf - 3 TBSP

  11. Add Raisins as indicated: Small loaf - ½ cup; Med loaf - ¾ cup; Lg loaf - 1 cup

  12. For automatic bread machines: If your machine features an automatic “extras” dispenser, place the indicated amount of raisins in the dispenser when you start. Otherwise, add them when the machine beeps to indicate the correct time to add extras (usually a few minutes before the end of the second kneading).

  13. For mixer methods: Add raisins along with rye flour and additional bread flour.

  14. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Nutrition Information
Serving size: 1 (Medium recipe) Calories: 160 Total Fat: 2g Saturated fat: 0g Carbohydrates: 31g Sugar: 5g Sodium: 300mg Fiber: 2g Protein: 4g Cholesterol: 0mg
 

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