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Pumpernickel Bread II Fast2eat

Pumpernickel Bread II Fast2eat

Pumpernickel is a black bread made with rye flour. It is often known as the “typical” German bread, and it is also popular in other European countries like Russia, Ukraine, Belarus, Poland, etc.

Traditional German pumpernickel contains no colouring agents. Cocoa powder and molasses lend the classic deep brown colour to this pumpernickel bread.

If you have tasted it already, you already know: It is so different from any other bread you have tried. It has this unique consistency that can be described as moist and, although a bit fragile, solid at the same time, with an earthy and sweet flavour.

Pumpernickel Bread II Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Waiting time: 15 minutes
Total Time: 4 hours 8 minutes
Homemade Pumpernickel is hearty, slightly sweet, and rich in flavour, with different notes and flavours coming through the crust. The texture is dense but not heavy, just perfect for enjoying with a bowl of soup or a smoked salmon & cream cheese sandwich.
Servings: 20 slices

Ingredients

  • 1 1/4 cups Water - 80-90°F/26-32°C
  • 4 tsp Butter - room temperature or Margarine
  • 1/4 cup Molasses
  • 1 1/2 cup Rye flour
  • 2 1/2 cups Bread flour
  • 2 tbsp Cocoa powder
  • 2 tsp Salt
  • 1 tbsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Carefully insert the bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2 LB) and press the Start button.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto a rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle, after about 10 minutes, and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients.
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
Course : Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine : American, Australian, Brazilian, Canadian, German, Russian
Keyword : Australian bread, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, dark brown bread, Easy, Fall favourites, freezer friendly, German bread, Healthy, Homemade bread, Molasses Bread, Outback bread, Pumpernickel Bread, Recipe, Russian bread, Rye, Rye Bread, Sweet Bread, Whole Wheat, Whole Wheat Bread, Whole Wheat Cycle, Winter bread, Winter favourites

Nutrition

Calories: 106kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 243mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 25IU | Calcium: 13mg | Iron: 1mg
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