Black Forest Pumpernickel Recipe

Submitted by Fragilethunder

"found at cdkitchen.com submitted there by Kandi I wanted to get nutritional values for this recipe, so I am posting it here. My contribution is the directions for making without a bread machine. I'm making it right now."

 

• Ready In: 1hr 50mins
• Ingredients: 10
• Yields: 1 loaf
• Serves: 10

ingredients

• 1 1⁄8 cups water
• 1 1⁄2 cups bread flour
• 1 cup rye flour
• 1 cup whole wheat flour
• 1 1⁄2 teaspoons salt
• 1 1⁄2 tablespoons oil
• 1⁄3 cup molasses
• 3 tablespoons cocoa powder
• 1 tablespoon caraway seed
• 2 teaspoons yeast

directions

1. In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly.
2. Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
3. Oil dough and let rise till doubled in oiled bowl.
4. Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it.
5. Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds.
6. Place in oiled pans or on oiled cookie sheet.
7. Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.

Reviews

[Bayhill]

Delicious! We really loved this hearty pumpernickel bread. I mixed the dough in my bread machine on the "dough" cycle, and formed the loaf and baked it in my oven. The only changes that I made was to use 3 teaspoons of yeast instead of 2 teaspoons yeast, and I added 2 teaspoons of instant coffee granules to the liquid ingredients in the bread machine. When I removed the dough from the bread machine, it was quite sticky so I kneaded in a little extra flour to reduce some of the stickiness. I covered the dough and let it rest about 30 minutes. After the rest period, I kneaded it about 5 times, covered it and let it rest for another 30 minutes. This allowed the gluten to develop in the dough. After the final rest period, I kneaded the dough a few times and formed the dough into a ball. I put the ball into a greased 9" round cake pan, covered it and allowed it to rise in a warm place for about 1 hour. After the dough was done raising, I scored the top with a sharp knife, cutting several shallow slashes. I baked it in a 350F degree oven for about 45-50 minutes, covering it with some foil near the end of the baking time to prevent the top from getting too dark. My family really loved this bread! We enjoyed in our Reuben sandwiches...yum!! Thank you for sharing this wonderful recipe!<br/>*Made for Bargain Basement tag game*