5-Grain Pumpernickel Bread
A hearty, wholesome 5-grain pumpernickel bread with rich rye flavor, perfect for sandwiches or toast, appealing to bread lovers seeking a nutritious homemade option.
Ingredients
Instructions
- Combine mashed potatoes, rolled oats, dark rye flour, corn meal, wheat germ, molasses, shortening, and salt in a large bowl.
- Cool the mixture to lukewarm temperature.
- Soften the dry yeast in warm water, then stir it into the cooled mixture.
- Gradually add whole wheat flour to form a dough.
- Knead on a heavily floured surface until smooth, about 10 minutes.
- Cover the dough and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Divide the dough in half, shape into 12 to 14-inch loaves, and place on large greased cookie sheets.
- Cover the loaves and let rise for 45 to 60 minutes.
- Bake at 375°F (190°C) for 30 to 40 minutes until deep golden brown.
Tips & Substitutions
To enhance the flavor of your 5-Grain Pumpernickel Bread, consider adding seeds such as sunflower or pumpkin seeds for added texture. If you don't have molasses, honey or maple syrup can serve as a substitute, although they will alter the taste slightly. Make sure your water is just warm, not hot, to properly activate the yeast without killing it.
Serving Suggestions
This hearty bread pairs beautifully with spreads like butter or cream cheese, and can be served alongside soups or salads, such as Sandy'S Waldorf Salad, for a wholesome meal. Consider toasting slices for breakfast topped with avocado or your favorite jam for a delightful start to the day.
Storage & Reheating
Store leftover bread in a cool, dry place, wrapped in plastic wrap or stored in an airtight container to maintain freshness. For longer storage, slice and freeze the bread, then toast slices directly from the freezer for a quick snack or breakfast option.
Nutrition & Diet Analysis (per serving)
Each serving of 5-Grain Pumpernickel Bread contains roughly 464 calories, with 9g protein, 67g carbohydrates, and 20g fat. It is an excellent source of iron (40% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour in this recipe?
Yes, you can experiment with different flours, though keep in mind that using all-purpose flour will change the texture and flavor. Whole wheat flour is a good alternative, but if you want a lighter bread, mix in some bread flour for better rise and texture.
How do I know when the bread is done baking?
The bread is done when it has a deep golden brown crust and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read about 190°F (88°C) when fully baked.
Can I make this bread without potatoes?
Yes, you can omit the mashed potatoes if desired. However, they add moisture and a unique texture. If you prefer a potato-free version, consider adding a bit more water or an extra tablespoon of shortening to maintain the bread's moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).