Pumpernickel Bread(With Potato; 3 Loaves)
Rich, hearty pumpernickel bread with a subtle sweetness from molasses and a hint of caraway, perfect for hearty sandwiches or as an artisanal side.
Ingredients
Instructions
- Combine the whole wheat flour and dark rye flour in a large bowl.
- In a separate large bowl, mix 2 cups of the flour mixture with salt, cornmeal, and dry yeast.
- In a saucepan, heat water, dark molasses, cocoa mixture, and melted butter until very warm (about 120° to 130°F).
- Add this warm mixture to the dry ingredients in the large bowl.
- Stir in the mashed potatoes and 1 additional cup of the flour mixture.
- Add caraway seed and enough of the remaining flour mixture to make a stiff dough.
- Turn out the dough onto a lightly floured surface and knead for 15 minutes.
- Add more flour if the dough seems too sticky.
- Place the kneaded dough in a buttered bowl, turning once to coat the top.
- Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about 1 hour.
Tips & Substitutions
For best results, let your ingredients come to room temperature before mixing. If you don’t have dark rye flour, you can substitute with light rye or a blend of whole wheat and all-purpose flour. For a more intense flavor, consider adding caraway seeds. Kneading the dough well is crucial for a good rise.
Serving Suggestions
Pumpernickel Bread is delightful when served with cream cheese or smoked salmon. It also pairs beautifully with Nanny Craig'S Russian Salad for a delicious lunch. Consider toasting slices for a crunchy texture, or serve alongside soups and stews to soak up the flavors.
Storage & Reheating
Store leftover Pumpernickel Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic and freeze for up to three months. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpernickel Bread(With Potato; 3 Loaves) contains roughly 2099 calories, with 74g protein, 302g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (391% of the Daily Value), iron (222% of the Daily Value), and protein (148% of the Daily Value). Note that it is relatively high in sodium, at 2819mg per serving (123% 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 all-purpose flour instead of whole wheat and rye?
Yes, you can use all-purpose flour, but the texture and flavor will differ. It will yield a lighter bread. For a rustic flavor, consider mixing in some whole wheat flour for added depth.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and springs back slightly when poked with a finger. If it doesn't spring back, let it rise a bit longer.
What can I do if my dough is too sticky?
If the dough is too sticky, gradually add small amounts of flour while kneading until it reaches a manageable consistency. Be cautious not to add too much at once, as it can make the bread dense.
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).