- Yield: 2 loafs
- Prep Time: 20 minutes
- Cook Time: 30 to 45 minutes three times to rise dough, bake 35 minutes
- Serving: Family
Pumpernickel Bread
Hi and Welcome to our website!
If you are looking for freshly homemade pumpernickel bread, you are in the right place.
I will share with you bread photos to follow and enjoy, this recipe is one I've been making for many years. Whats so lovely about our recipe I have a step by step tutorial for you to follow and the recipe is posted below. The ingredients in this recipe is so healthy for you, multigrain flour with all the essential grains, which is whole wheat, cracked wheat, cracked rye, whole flax and so much more.
I hope you are ready to make your own homemade pumpernickel bread.
Please continue on to our recipe below and don't forget to check out the video, plus I will share with you our link to our cookbook available on amazon. https://www.bonitaskitchen.com/cookbook
Ingredients
- Multigrain flour - 4 1/3 cup
- Cornmeal - 1/2 cup
- White Flour - 1/4 cup, more if needed
- Cocoa Powder - 1/4 cup, unsweetened
- Sea salt - 1 Tbsp or less
- Evaporated Milk or Fresh - 2 cups
- Brown sugar - 1 1/2 Tbsp
- Traditional or fast rising yeast - 1 Tbsp
- Molasses - 1/4 cup, regular or less sugar
- Unsalted butter or margarine - 3 Tbsp, more for pans and hands
Instructions
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt and toss.
Add 3/4 cup of the milk In a microwave safe glass bowl for 30 to 45 seconds, add brown sugar into the warm milk along with the yeast of choice.
Let stand at room temperature until foamy, for about 5 minutes.
In the small bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1 1/4 cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.
Add the melted butter, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and it got a elastic texture to the dough, about 3 to 5 minutes, form into a ball then after mark the sign of cross on the top to open dough.
Cover with parchment paper and towel, let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don’t matter.
“ DON’T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS.”
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F, remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread from pans unto a cooling rack and add some butter to the top then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam.
BAKING TIPS: Use warm milk/water, butter for best results.
Don’t deflate dough before cutting dough balls for pans.
Room temperature or warm pans, before putting dough inside.
Oiling your hands before rolling dough for best results.
SPINACH DIP
I have so many delicious bread recipes on our website site you can check out and they are all very easy to make and to follow. I have a step by step video tutorial her to help you get started, also I have a few bread pictures here for you to check out.
Pumpernickel bread is NOT a traditional Newfoundland and Labrador recipe. This bread along with all of my bread recipes here and youtube or my website have been apart of our family for many years. Pumpernickel bread is a lovely change to traditional bread recipes, I enjoy having this bread with a spinach dip or homemade jam. I hope I’ve convinced you to make this bread today and before you leave please leave us a message or comment and enjoy our recipe here to the fullest and thank you for stopping by, from our kitchen to yours, have a wonderful day.
