Pumpernickel Rye Bread

Pumpernickel Rye Bread

61 Reviews 6 Pics
Rodney
Recipe by  Rodney

“This is a hearty bread. Mix it in the bread machine, but bake it in the oven. I recommend baking in the oven because the loaf is fuller and the top is much nicer. I hope you enjoy it.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf

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Directions

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
  3. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.

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Reviews (61)

Rate This Recipe
Aven
103

Aven

I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....

Andrew
73

Andrew

Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.

KATRINA
57

KATRINA

This is a bread recipe that I have wanted for a long time. Now I have found it. This is just like what the Outback Steak House serves. I changed the loaf size though. I divided the dough into 4 small loaves and they turned out perfect. I took these to work and my co-workers couldn't believe how good it was. This is a definate keeper. Thanks Rodney!!!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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