The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2009
I love this recipe... it has a lot of ingredients to assemble, but is worth it! I make it like several other reviewers, baking it on a greased baking sheet sprinkled with cornmeal, with a deep X cut in the top... more of a rustic loaf. It is wonderful warm with butter!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 21, 2009
Although the bread was not what I expected, it was nonetheless very good. I was expecting it to be slightly sweeter, therefore next time i will add about a 1/4 cup of brown sugar. I could also not find caraway seeds in my grocery store so i used a combination of poppy seeds and sesame seeds, which my family and I really liked. I mixed it in my kitchenaid and it still turned out perfectly. First, I added all the dry ingredients together. Then I dissovled the molasses in the warm water and then sprinkled the yeast on top until it foamed. I then added the oil and then added the wet to the dry in my kitchenaid with the mixing paddle. When it came together, i switched the the bread hook. I found that 10 minutes is necessary for the kneading time with the hook. Basically i just waited until the dough was not sticky. I then divided the dough into two rounds and let it rest for ten minutes. Then I pinched and tucked the dough into logs and placed them in oiled 7x9 pans that were sprinkled with cornmeal. I also brushed the top of the bread with milk and sprinkled more cornmeal on top. Next time I will also sprinkle some sugar on top, because the crust tastes somewhat bland. I let them sit in a warm place with a damp cloth over it for about 45 minutes until they had doubled. The second rise was great as well. I then baked them in a 375 oven for 30 minutes. Basically this bread would be great for sandwiches or toast. I was looking for more of a dinner roll type, b
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 29, 2009
Pretty darn good, heavy, but that is what we were looking for. Use light setting next time, double the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Apr. 27, 2009
I followed the recipe but kneaded in my KitchenAid Mixer and baked it in the oven at 325F for about 45 minutes. It turned out really nice. I think I'll be adding more sugar next time though; I like seet breads.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 10, 2009
This makes a really nice loaf. I make it by hand and it turns out just lovely and full of flavor.
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 11, 2009
Didn't rise as much as I would like, but the flavor is great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 17, 2009
I was very pleased with the final results - I opted to make this all by hand and bake in the oven as opposed to the bread machine. Nice dense loaf with great texture. It doesn't make a very big loaf, but the size is good enough for smaller sandwiches. Tastes great toasted. Next time, I'll add additional salt. Thank you for posting this recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 24, 2009
I made this recipe exactly as stated. It turned out great and everyone loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 7, 2008
Very nice. Not quite the taste I remember from childhood,not as dense or strong. I will make this again with maybe a few tweaks when I figure them out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 28, 2008
Loved this recipe. Just out of personal taste, I think I will opt to add a little bit more salt and a tbsp of sugar next time (I like mine a little sweeter), but no changes other than that. I mixed in the KitchenAid for about 10 minutes, formed into a ball, and allowed it to rise as a bread bowl. Baked at 350 for approx 40 minutes, and served with Mississippi Six dip. Big hit. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Fredonia, New York, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 20, 2008
Although I had to make a few alterations, this bread still came out great and just like I remember it as a kid. I left out the milk powder, since I did not have any and since I only had all purpose flour and rye flour, I used 2 c all purpose flour and 1 1/4 c rye flour and it was great. Next time I will add more caraway seeds, since I love this taste.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 8, 2008
I did the receipe exactly as written but it came out hard and dense. I personally liked it, but my family found it hard to chew. Would love to have suggestions on how I could have made it softer and more edible.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 4, 2008
It was ok, nothing to write home about. Much cheaper to get it at the local bakery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 9, 2008
Delicious bread. A very mild tasting pumpernickel. The only thing I did different was to make it in the bread machine and put it on the dough setting. When it finished, I shaped it in a round and baked it. I used it to put a dip in the center after taking pieces of bread out and served it with the bread, crackers and veggies. Everyone loved it!
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 3, 2008
Good bread! But take the German Rye Bread recipe and add molasses, and instant coffee. Presto pumpernickel :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 21, 2008
I've made this three times already. I love it and it makes great sandwiches! I do add 2 tbsp wheat gluten and it makes the bread extra light... this last time I also used 1 1/4 C coffee instead of water and instant coffee grounds. Then I added 1/4 tsp each of nutmeg and ground cloves for an added kick. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 16, 2007
The only thing I added was 3T of Gluten. The bread tuned out very nice, rose well, great color, my husband didn't think the flavor was quite right. I might cut down on the cocoa powder next time. Thanks for the recipe.
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Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA
Living In: Columbia, South Carolina, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 8, 2007
I left out the milk powder and added a heaping T of gluten and 1/2-3/4 c wheat bran. Instead of water I just used warm coffee from breakfast. The dough rose fine and produced a really soft bread. It's very strong flavored, so add some sugar or cut back on the rye or molasses if you don't want a really bold taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 31, 2007
Finally! A pumpernickel bread that isn't as dense as a rock! I got a nice-sized loaf that was fragrant and light- textured--can't wait 'til tomorrow to have a turkey pastrami sandwich made on this wonderful bread. I adjusted it for high altitued: decrease liquid by 2 T., decrease sugars by 1/2 tsp., decrease yeast by 1/2 tsp., and increase salt by 1/4 tsp. When I first started using a bread machine, my loaves would always rise up beautifully and then fall during the baking process. When I started adjusting for high altitude (we live at 7000 ft.), the problem was solved! I baked this bread from start to finish in the bread machine; I also added 3 T. gluten.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Edgewood, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 20, 2007
This was a good recipe with good ingredients. The only problem I had with it was it just didn't rise enough. I let it sit for even longer than it said to, but it still didn't rise as much as I'd liked.
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Cooking Level: Expert

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