Soft Pumpernickel Bread (abm)

Marie's Note:

Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 loaf

• 1 cup lukewarm water
• 3 tablespoons honey
• 1 1/2 tablespoons molasses
• 1 tablespoon butter
• 2 teaspoons salt
• 3/4 cup rye flour
• 1 1/2 cups bread flour
• 3/4 cup whole wheat flour
• 2 teaspoons active dry yeast

Directions:

1. Add ingredients to bread machine in order as per your manufacturer's directions.
2. Select dough setting.
3. Place in greased loaf pan, cover and let rise for 30 minutes.
4. Bake at 375° for 25 to 30 minutes.
5. Remove from pan and let cool on wire rack.

Reviews

[Darkhunter]

Initially made this because I needed it for another recipe, but will make this again. Thnx for posting, Marie. Made for KcK's Forum.

[Country Dad]

Another wonderful bread recipe! We added 1tsp caraway seed and replaced rye with wheat flour. Excellent slightly sweet bread. Not quite a true pumpernickel but you could add cocoa powder and more molasses if you wanted to get closer to pumpernickel. This one is excellent as-is.

[Erin R.]

Yummy! My husband recently informed me that pumpernickel bread was missing from his life, so the recipe browsing began. I liked that this one was fairly simple and also low fat, so away I went. I did double the molasses to make it darker and more pumpernickelly, and it came out wonderfully. I let it rise overnight in the fridge, then baked for 30 minutes in a glass loaf pan. Mmm. Thanks, Marie. It's a keeper. **Update: I have made this a half dozen times in the past couple of months, and it makes really excellent dinner rolls. One thing to be careful of is the baking time. This bread is incredibly dense, and I really recommend using a digital thermometer to test for doneness. I have had good luck baking it to 206-209 degrees, which usually takes between 30 and 40 minutes. **Bonus: I used this dough to make a ham/swiss/sauerkraut stromboli for dinner last night and it was so good IT IS KILLING ME. I can't wait to make it again.