German pumpernickel bread
A hearty German pumpernickel bread recipe made in the bread machine. This goes well with corned beef, cold roast meat and mustard.
Ingredients
Serves: 12
- 300ml warm water (45 degrees C)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons treacle
- 190g plain flour
- 120g rye flour
- 60g wholemeal flour
- 4 tablespoons strong bread flour
- 1 teaspoon salt
- 3 tablespoons dried milk powder
- 2 teaspoons instant coffee granules
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 1/2 teaspoons dried active baking yeast
Method
Prep:15min ›
Cook:45min ›
Extra time:2hr rising ›
Ready in:3hr
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Wholemeal cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 2 lb loaf tin. Cover, and let rise for 1 hour.
- Bake at 180 C / Gas 4 for 45 minutes. Remove from oven, and let cool before slicing.
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Reviews & ratings
Average global rating:
(99)
Reviews in English (79)
Definitely not my cup of tea. The bread had a really strange almost minty taste to it? Won't be making again! - 09 Sep 2014
I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times.... - 21 Oct 2006 (Review from Allrecipes US | Canada)
Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better. - 02 Jun 2004 (Review from Allrecipes US | Canada)