Pumpernickel Bread I Recipe - Allrecipes.com
Pumpernickel Bread I Recipe

Pumpernickel Bread I

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"This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
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Directions

  1. Place ingredients into the bread machine in order suggested by the manufacturer.
  2. Use the Light Crust or Whole Wheat settings. Start the machine.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I followed this recipe exactly as written, which is unusual for me! This bread is SO good! My family ate the whole loaf before dinner was even on the table! Thank you!!

 
Most Helpful Critical Review
Oct 15, 2007

I did not care for this. I love pumpernickel bread and this was dry and kind of tasteless.

 

18 Ratings

Jan 28, 2003

Very good and not at all as heavy as most pumpernickel breads are, especially when baked in a bread machine.

 
Mar 01, 2003

BEST BREAD, CRUNCHY CRUST AND GREAT TEXTURE, CAN'T WAIT TO MAKE IT AGAIN;

 
Jan 28, 2003

This was an excellent bread. The only thing that I had happen, was that the top fell in. But I will try it again and make some adjustments. It was that good.

 
Nov 08, 2008

I loved the rich flavor and great texture of this bread! I changed the recipe to be like my boyfriend's favorite bread at a fancy chain supermarket's bakery. I prepared the dough on the dough cycle of my bread machine (needed a little extra flour). At the end of the cylce I added about a cup of raisins and started the machine again to mix until the raisins were distributed. I then let the dough rise for one hour in a ball on a lightly greased 10 inch cast-iron frying pan. I baked the bread on the frying pan for 33 minutes at 375. It made a delicious bolle. Thanks for a keeper!

 
Nov 24, 2006

Very good bread, I used less molasses thou and add caraway seeds (1 Tbs) and 1 tsp of instant coffee powder, the coffee gives a very good flavor and goes very well with the chocolate.

 
Mar 02, 2009

Everyone loved this, I followed the recipe except didn't have any rye flour so I used whole wheat. I think I will add honey or sugar next time as it looked sweeter than it tasted.

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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