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Super-Good Pumpernickel Bread

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“Posted Per Board Request. Recipe from Fleischmann's Bake-it-Easy Yeast Book. This is a very tasty Pumpernickel recipe. Makes 3 nice round loaves. I've made it for years, and it turns out good every time. Enjoy! (Prep. time includes kneading, resting, and rising times)”
READY IN:
4hrs 5mins
YIELD:
3 round loaves
UNITS:
US

Ingredients Nutrition

Directions

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

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