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Basic Pumpernickel Rye Bread
A simple, relatively sweet rye bread. A simple, relatively sweet rye bread recipe. Enjoy the 'basic' recipe, or jazz it up with one of the three flavor variations.
Yield 1 (8½ x 4½-inch) loaf
Ingredients
- 2 cups bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 1/2 teaspoons table salt
- 1 cup water (120-130°F)
- 1 tablespoon vegetable oil
- 1/4 cup dark molasses
- 1 1/2 cups medium rye flour
- 1 egg white (slightly beaten, for egg wash)
Instructions
- In stand mixer bowl, add 1 cup bread flour, yeast and salt; mix well. Add water, oil and molasses to flour mixture. Using a paddle attachment, blend on low speed until moistened. Beat on medium speed for 4 minutes.
- Switch to dough hook attachment. Gradually stir in rye flour and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour).
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-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 8½x4½-inch bread pan. Cover; let rise in warm place until indentation remains after touching.
- Preheat oven to 400°F.
- Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.
Notes
Get Bread Machine Method here.
Jazz up the Basic Pumpernickel Rye Bread by making the following adjustments:
Caraway Pumpernickel: Add 1 teaspoon caraway along with the other dry ingredients.
Onion Pumpernickel: Add 3/4 teaspoon onion powder or dried minced onion along with the other dry ingredients.
Pumpernickel Raisin: Reduce molasses by 2 tablespoons; add 3/4 cup raisins along with rye flour and additional bread flour.
Review & Comments
Sadie | •
Excellent! I’ve made several of the Red Star rye breads and they’ve all been great. I subbed 1 cup sourdough discard for 1/2 cup bread flour and 1/2 cup water. The crumb was slightly open, moist, and had a bit of chew. The top crust was crunchy, in a good way. I wanted sandwich bread so proofed the dough in an 8×4 pan. Both rises were slow and there was no appreciable oven spring. The bread was perfect for a sandwich, and also toasted.
Jeff Frerichs | •
I made this bread for St. Patrick’s Day for our corned beef brisket reuben sandwiches, turned out great. I used 2 T. Melted butter flavored Crisco instead of the vegetable oil.