Pumpernickel Bread II Recipe - Allrecipes.com
Pumpernickel Bread II Recipe
  • READY IN hrs

Pumpernickel Bread II

Recipe by  

"This may not be New York Pumpernickel, but it is the one we use at home."

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Ingredients Edit and Save

Original recipe makes 9 -1/2x5 inch loaf (2 pounds) Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 30 mins

Directions

  1. Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
  2. Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
  3. Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2006

The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. 1 1/3 tsp? 2 2/3 TB? Who has those measuring spoons? I found the recipe too wet and had to add quite a bit of extra flour to be able to knead it. It definitely needed to be cooked longer - 40 minutes was still not enough to cook the center. Also, the kneading instructions were a bit vague. Knead 15-20 minutes until...? I used my mixer and only kneaded about 5 minutes. I'm going to play again with this recipe, because, again, the flavor was very good.

 
Most Helpful Critical Review
Jan 28, 2003

I enjoyed this recipe. The ease of preparing, flavor & texture were great. However the 25-30 minute cook time needs to be lengthened, the first two times I tried this recipe the center was not done. 35-45 minutes might do the trick.

 

24 Ratings

Jul 23, 2003

This was my first attempt at homemade bread without a machine. I agree with the previous reviewer, it was good with the reubens, it wasn't as dark as I had hoped, but it was good. I added sesame seeds to the top of the bread before baking. Thanks Clem!

 
Jan 30, 2003

This bread was easy to make and turned out beautifully! It did not take as long to make as the recipe said. Everyone loved the flavor. Was great for Reuben sandwiches.

 
Oct 17, 2008

This bread is awesome! Very tasty and chewy. My dad is from New York and says it's very authentic! Thanks!

 
Mar 01, 2003

Not as dark as I would like, I did it twice and the first time it needed more time to bake and dough ws very dry. After increasing the milk nd raising the tempature of it the product came out fine. good bread just needs some tweeking in the recipe.

 
Jan 27, 2009

The taste was right on, however, I had the same problem with cooking time. My bread ended up getting pitched it was hard after cooking so long. The middle was so uncooked at 25-30 minutes that I had to keep cooking it and the edges got really hard. I have never made this kind of bread. I usually make white bread that turns out great, I'm not sure what I'm doing wrong with this kind. I'll research for another recipe and keep trying. Thanks.

 
Aug 23, 2008

This recipe is okay, but not good enough for me to make it again. Lacked a bit in flavor and texture. Also, it definitely needs to bake for about 40 minutes, not 25 to 30.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 226 mg
  • 9%

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

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