Pumpernickel Bread II Recipe

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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.

—lblorenz

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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.

—PTOMASSONI

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21 Ratings

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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!

—I'm nuts too...

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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.

—MADRAY7

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Oct 17, 2008

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

—oceline

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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.

—MADMADDIEL

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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.

—Rhonda

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Apr 24, 2006

I have made this bread for friends and family and they all loved it. It is hard to find a pumpernickel bread that appeals to so many different tastes. This is that bread!

—maple leaf

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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.

Nutritional Information

Pumpernickel Bread II

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 218
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 0.9g 4 %
Cholesterol 3mg < 1 %
Sodium 226mg 9 %
Potassium 229mg 6 %
Total Carbohydrates 40.9g 13 %
Dietary Fiber 3g 12 %
Protein 6.3g 13 %
Sugars 7.1g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 22 %
Thiamin 32 %
Niacin 31 %
Vitamin B6 7 %
Magnesium 16 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.