Super-Good Pumpernickel Bread

Total Time
4hrs 5mins
Prep 3 hrs 15 mins
Cook 50 mins

Posted Per Board Request. Recipe from Fleischmann's Bake-it-Easy Yeast Book. This is a very tasty Pumpernickel recipe. Makes 3 nice round loaves. I've made it for years, and it turns out good every time. Enjoy! (Prep. time includes kneading, resting, and rising times)

Ingredients Nutrition

Directions

  1. Combine white and rye flours.
  2. In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
  3. Combine water, molasses, chocolate, and margarine in a saucepan.
  4. Heat over low heat until liquids are very warm (120°F- 130°F).
  5. Margarine and chocolate do not need to melt.
  6. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  7. Add potatoes and 1 cup flour mixture.
  8. Beat at high speed 2 minutes, scraping bowl occasionally.
  9. Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
  10. Turn out onto lightly floured board; cover and let rest 15 minutes.
  11. Then, knead until smooth and elastic, about 15 minutes.
  12. Place in greased bowl, turning to grease top.
  13. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  14. Punch dough down; let rise again 30 minutes.
  15. Punch dough down; turn out onto lightly floured board.
  16. Divide into 3 equal pieces.
  17. Shape into round balls.
  18. Place in 3 greased 8 or 9 inch round cake pans.
  19. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
  20. Bake at 350°F, about 50 minutes, or until done.
  21. Remove from pans and cool on wire racks.

Reviews

(2)
Most Helpful

This was a good bread, but it wasn't pumpernickel. I guess maybe I'm looking for something darker, I'm not sure.

Three Kids Make Me Crazy October 24, 2006

I was really suspicious of this bread - just couldn't figure out how an Eastern European peasant bread got chocolate in it. Then I thought, Laudee wouldn't say it was good if it wasn't. So, anyway, I tried it. I could smell the chocolate in the dough, and was thinking of how I would ever rate this. My daughter and husband had some when it was fresh-baked. "It's good, but what makes it that color?" asked my daughter. She couldn't guess. It is good. It really doesn't taste chocolatey. The texture is very nice and the chocolate adds a mysterious bitterness that is just right. So maybe it's not traditional. Afterall, it is 2003. Thank you, Laudee. I need to make another batch.

mianbao September 25, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a