Classic Pumpernickel Bread

photo by PanNan





- Ready In:
- 2hrs 35mins
- Ingredients:
- 10
- Yields:
-
2 loaves
ingredients
- 1 1⁄2 cups warm water, divided (105 to 115 degrees F.)
- 3 (1/4 ounce) packages active dry yeast
- 2 teaspoons sugar
- 1⁄2 cup molasses
- 1 1⁄2 tablespoons kosher salt
- 2 tablespoons vegetable shortening
- 2 tablespoons caraway seeds
- 2 3⁄4 cups rye flour
- 3 cups unbleached all-purpose flour (approx.)
- cornmeal
directions
- In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
- In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
- Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
- Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
- Knead the dough for 5 minutes.
- Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
- Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
- Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
- Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
- Remove from baking sheet and cool on a rack before slicing.
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Reviews
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I discovered that I'm just not a fan of pumpernickel bread. However my DH loves dark breads so I gave it to him to enjoy. The 4 stars are because of his enjoyment of the bread. Nothing to say against the chef. She has a lot of wonderful recipes and this one is part of the many good ones. If you like pumpernickel bread...then you should indeed make this one. Made for PAC Spring 2012.
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Old fashioned is right, I feel like "Popeye" with huge strength in my arms now! This is a lovely loaf, I followed another reviewer and made two smaller loaves. this is perfect with a nice, mellow, butter on top, and so loved by all at home. Followed this exactly, and it came out perfectly. Made for ZWT7
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Tweaks
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Great bread! Baked a small loaf in a preheated cast-iron dutch oven and the other is 'fermenting' in the refrigerator; plan to bake today. The only thing I did differently was cut the recipe in half to make two small loaves. I use instant yeast for my bread baking so cut the amount to 1 tablespoon. Also substituted coffee for half of the water. Used my Kitchen Aid to mix and knead. Made for ZWT #6. Thanks for sharing
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!