Have you ever wondered if you could make your very own, homemade pumpernickel bread without the frustration of a difficult recipe? Making your own pumpernickel bread is so easy and it costs less than the store-bought pumpernickel bread. What’s more, home-baked bread tastes better and is healthier for you. This recipe makes two small, round loaves of pumpernickel bread.
Bread Baking Tips
- Learn how to make braided rolls with these pictured instructions.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
- An opened jar of molasses lasts up to one year.
- 1 1/2 tbsp active dry yeast
- 1 1/2 cups water (warm)
- 1/2 cup molasses
- 4 tsp salt
- 2 tbsp shortening
- 2 tbsp caraway seed
- 2 3/4 cups rye flour
- 3 cups bread flour (approximately)
- In a large bowl, add the warm water and yeast. Stir mixture until the yeast is dissolved.
- Stir in the molasses, salt, shortening, caraway seed, and rye flour.
- Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on your ingredients and weather.
- Turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time.
- Place the dough in a greased bowl. Flip dough over so that top is also lightly greased.
- Cover with a clean kitchen towel or plastic wrap and let the dough rise in warm, draft-free place for about an hour or until doubled in size.
- Punch down the dough. Cover it again and let it rise for another 45 minutes.
- Punch down the dough a second time. Turn out onto lightly floured board or surface and knead dough briefly.
- Cut the dough in half. Shape each half into a small, round loaf.
- Grease a baking sheet. Sprinkle the sheet with cornmeal, optional.
- Place both round loaves on the baking sheet, cover, and let the dough rise for about 45 minutes or until doubled in size.
- Bake loaves at 375 degrees F for 35 minutes or until the bread sounds hollow when tapped on.
- Remove from the oven and let loaves cool on a rack.
- Loaves can be wrapped in plastic and frozen for later.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|