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Pumpernickel Bread Recipe
Pumpernickel Bread Recipe photo by Taste of Home

Pumpernickel Bread Recipe

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This recipe is adapted for the bread machine so it is simple and quick to make.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. + cooling
MAKES: 16 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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).
Originally published as Pumpernickel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p232

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.

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Reviewed Nov. 19, 2011

"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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