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Bread Machine Pumpernickel Bread

Bread Machine Pumpernickel Bread

  • Prep

    10 m
  • Cook

    3 h 45 m
  • Ready In

    3 h 55 m
Marylyn

Marylyn

This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
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Reviews

DIAMONDLADY
264

DIAMONDLADY

8/19/2006

First time making pumpernickel bread and it tastes great. I omitted the cocoa and it was fine. Used blackstrap molasses. I gound up the caraway seeds since my husband can't have seeds. Thanks for a keeper. I had to change the serving size so it would fit my bread machine which makes 1# loaves. 2cups flour=1# loaf. 3cups flour=1 1/2# loaf. 4 cups flour = 2# loaf. Determine size of your bread machine pan: 10cups water=1# loaf pan size. 11-13cups water=1 1/2# loaf pan size. >13 cups of water=2# loaf size.

SUSYTWO
129

SUSYTWO

1/8/2007

Very nice bread. I did not have any bread flour or vital wheat gluten, and used all-purpose flour instead. The loaf was still very nice. Bread flour would probably have made a more dense and chewy loaf, so for comparison, I will make this again with the correct ingredients next time. I also did not bake the loaf in the bread machine. After the dough had risen, I removed it from the machine, shaped it into an oval loaf and let it rise again. I slashed the top a few times and put it in a 350 oven for 45 minutes. It turned out very nicely.

B. Scott Andrews
126

B. Scott Andrews

10/6/2005

We love this recipe! I have made it probably five or six times already. From experimentation, I prefer to cut the caraway seeds to 1-1/2 teaspoons, and the cocoa to 2-1/2 tablespoons, and increase the yeast to 3 teaspoons. I found that dissolving the molasses in the warm water helps, too. I prefer using strong blackstrap molasses in this recipe- it gives the bread a more robust flavor. Also, this bread actually turns out better on the quick cycle in my breadmaker than on the whole wheat or multi-grain settings.

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