* Exported from MasterCook *
Bread, Basic Pumpernickel Rye
Recipe By :Red Star Yeast Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Food Processor Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Medium Loaf: (Large Loaf:) -- (Large Loaf)
1 cup Water -- (1 1/3C)
1 TBSP Vegetable Oil -- (4 Tbsp)
1/4 cup Dark Molasses -- (5 Tbsp)
2 cup Bread Flour -- (2 2/3C)
1 1/2 cup Medium Rye Flour -- (2C)
1 1/2 tsp Salt -- (2 tsp)
2 1/4 tsp Active Dry Yeast -- (1 Tbsp)
A simple, relatively sweet rye bread.
This recipe makes 1 loaf
Bread Machine: All ingredients should be at room temperature. Place
ingredients in pan in the order listed. Select "Basic" or "White
Bread" cycle and medium or normal crust. Check dough consistency
after 5 minutes of kneading. The dough should be in a soft, tacky
ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a
time. If it is too wet and sticky, add 1 tablespoon of flour at a
time. Remove bread when cycle is finished; cool. See our Bread
Machine section for more helpful tips and information.
Mixer: Using ingredient amounts listed for medium loaf, combine 1 cup
bread flour, salt, and yeast. Combine liquid ingredients and heat to
120 to 130F.
Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing
bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir
in rye flour and enough of the remaining bread flour to make a firm
dough. Knead on floured surface 5 to 7 minutes or until smooth and
elastic. Use additional bread flour if necessary.
Stand Mixer: Combine dry mixture and liquid ingredients in mixing
bowl with paddle or beaters for 4 minutes on medium speed. Gradually
add rye flour and enough of the remaining bread flour to form a firm
dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor: Have all ingredients at room temperature. Put dry
mixture in processing bowl with steel blade. While the motor is
running, add liquid ingredients. Process until mixed. Continue
processing, adding rye flour and enough of the remaining bread flour
until dough forms a ball.
Rising, Shaping, and Baking: Place dough in lightly oiled bowl and
turn to grease top. Cover; let rise until dough tests ripe. Turn
dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14- x 7" rectangle. Starting with longer side,
roll up tightly, pressing dough into roll. Pinch edges and taper ends
to seal. Place on lightly greased cookie sheet or in 8- x 4" bread
pan. Cover; let rise in warm place until indentation remains after
touching. Slash top 2 or 3 times with very sharp knife in a
decorative pattern and brush with slightly beaten egg white, if
desired. Bake at 400F for 30 to 35 minutes until the loaf sounds
hollow when tapped. Remove from pan; cool before slicing.
JAZZ UP the Basic Pumpernickel Rye Bread by making the following adjustments:
Caraway Pumpernickel: Add the following along with the other dry ingredients:
Caraway- Med loaf - 1 TBSP; Lg loaf - 2 TBSP
Onion Pumpernickel: Add the following along with the other dry ingredients:
Onion Powder OR Dried Minced Onion- Med loaf - 3/4 tsp; Lg loaf - 1 tsp
Pumpernickel Raisin: Reduce molasses as indicated: Med loaf - 2 TBSP;
Lg loaf - 3 TBSP
Add Raisins as indicated: Med loaf - 3/4 cup; Lg loaf - 1 cup
For automatic bread machines: If your machine features an automatic
"extras" dispenser, place the indicated amount of raisins in the
dispenser when you start. Otherwise, add them when the machine beeps
to indicate the correct time to add extras (usually a few minutes
before the end of the second kneading).
For mixer methods: Add raisins along with rye flour and additional bread flour.
You can substitute Instant yeast for Active Dry Yeast. Traditional
methods- replace 1:1. Expect your dough to rise faster; always let
your dough rise until â??ripe'. Bread Machines- use 1/2 tsp Instant
yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
Cal 160, Fat 2g, Carb 31g, Sod 300mg, Fiber 2g, Pro 4g
Review: I made this bread for St. Patrick's Day for our corned beef
brisket reuben sandwiches, turned out great. I used 2 T. Melted
butter flavored Crisco instead of the vegetable oil.
S(Internet address):
https://redstaryeast.com/recipes/basic-pumpernickel-rye-bread/
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Per Serving (excluding unknown items): 158 Calories; 2g Fat (10.1%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 271mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1003