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Pumpernickel Bread

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“Posted in reply to a message board request. I've used this recipe many times over the years. I believe I found this recipe on the back of the yeast package.”
READY IN:
1hr 50mins
YIELD:
3 Loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine white and rye flours.
  2. In a very large bowl, combine 2 cups flour mixture, salt, cereal, cornmeal and undissolved yeast.
  3. In a sauce pan, combine water, molasses, chocolate and butter.
  4. Heat over low heat until liquids are very warm (120°-130°F).
  5. (Butter and chocolate do not need to melt.).
  6. Gradually add liquid mixture to dry and beat for 2 minutes at medium speed, scraping bowl occasionally.
  7. Add potatoes and 1 cup of flour mixture.
  8. Beat at high speed for 2 minutes, scraping bowl occasionally.
  9. Turn dough out on to a lightly floured board.
  10. Stir in caraway seed (if using), and enough additional flour mixture to make a soft dough.
  11. Turn dough on to a lightly floured board; cover and let it rest for about 15 minutes.
  12. Knead dough until smooth and elastic (about 15 minutes).
  13. Place dough in a greased bowl, turning to grease the top.
  14. Cover, and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
  15. Punch dough down and let rise again (about 30 minutes).
  16. Punch dough down, and turn out on to a lightly floured board.
  17. Divide dough into 3 equal pieces.
  18. Shape dough into round balls.
  19. Place each ball in a greased round (8 or 9 inch) cake pan.
  20. Cover, and let rise again until doubled in bulk (about 45 minutes).
  21. Bake at 350°F for about 50 minutes, or until done.
  22. Remove bread from pans and cool on a wire rack.

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