Best 2 Black Forest Pumpernickel Recipes

Black forest pumpernickel is a hearty and nutritious bread, originating from the Black Forest region of Germany. Its distinctive dark color and rich, slightly sweet flavor come from the inclusion of rye flour, molasses, and cocoa powder. With its dense texture and nutty aroma, this unique bread is a beloved staple in many households. If you're a fan of pumpernickel and looking to venture into the delightful world of baking, this article will guide you through the steps to create the perfect black forest pumpernickel loaf. Get ready to embark on a culinary journey, as we explore the best recipes to make this classic bread from scratch.

Let's cook with our recipes!

BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF

Black Forest Pumpernickel Bread Machine Loaf image

this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy

Provided by andypandy

Categories Yeast Breads

Time 3h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/8 cups warm water
1/3 cup molasses
1 1/2 tablespoons canola oil
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
3 tablespoons cocoa powder
1 1/2 tablespoons caraway seeds
2 teaspoons active dry yeast

Steps:

Place all ingredients into your bread maker according to manufacture.
Select type to a light crust.
Press start.
Remembering to check while starting to knead.
If mixture is too dry add a tablespoon warm water at a time.
If mixture is too wet add flour again a little at a time.
Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
This goes for all types of breads when kneading.
This recipe makes a one and half pound loaf size.

BLACK FOREST PUMPERNICKEL

Black Forest Pumpernickel image

This comes straight out of my favorite bread book for my bread machine, Bread Machine Magic by Linda Rehberg and Lois Conway. We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.

Provided by Jane Whittaker

Categories Other Breads

Time 2h45m

Number Of Ingredients 10

Ingredients

1 1/8 c water
1 1/2 c bread flour
1 c rye flour
1 c whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp vegetable oil
1/3 c molasses
3 Tbsp cocoa powder
1 Tbsp caraway seeds
2 tsp active dry yeast

Steps:

1. Place all ingredients in bread pan in the order given.
2. Select Light crust if you have that option, and hit start.
3. After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.

Tips:

To make the perfect Black Forest Pumpernickel, use a combination of rye flour and all-purpose flour. This will give the bread a slightly sour flavor and a dense, chewy texture.
Make sure to use fresh yeast. Old yeast will not produce as much carbon dioxide gas, which will result in a less fluffy bread.
Do not over-knead the dough. Over-kneading will make the bread tough.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown.
Allow the bread to cool completely before slicing and serving.

Conclusion:

Black Forest Pumpernickel is a delicious and hearty bread that is perfect for any occasion. It is a great choice for sandwiches, toast, or as a side dish to your favorite soup or stew. With its slightly sour flavor and dense, chewy texture, Black Forest Pumpernickel is sure to be a hit with your family and friends. So next time you are looking for a new bread to try, give Black Forest Pumpernickel a try. You won't be disappointed!