Pumpernickel Bread Recipe

Pumpernickel Bread RecipePhoto by: Taste of Home Pumpernickel Bread Recipe Rating 1

This recipe is adapted for the bread machine so it is simple and quick to make.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Pumpernickel Bread Recipe
  • Prep: 20 min. + rising Bake: 40 min. + cooling
  • Yield: 16 Servings
20 40 60

Ingredients

  • 1 cup warm water (70° to 80°)
  • 1 cup warm buttermilk (70° to 80°)
  • 3 tablespoons olive oil
  • 4-1/2 teaspoons molasses
  • 1 teaspoon salt
  • 3-1/2 cups rye flour
  • 2/3 cup all-purpose flour
  • 3 teaspoons active dry yeast

Directions

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool. Yield: 1 loaf (2-1/4 pounds, 12 slices).

Nutritional Facts 1 slice equals 134 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 165 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Pumpernickel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p232

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Reviews for Pumpernickel Bread (1)

Pumpernickel Bread Recipe

Pumpernickel Bread

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Reviewed on Nov. 19, 2011 by jgfan

This was horrible. I should have known better. No sugar no salt. Never had such a failure with a TOH recipe.

 
 
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