Best 4 Danish Pumpernickel Rye Bread Recipes

Danish Pumpernickel Rye Bread is a unique and flavorful bread with a dense, dark crumb and a slightly sour taste. It is made with a combination of rye flour, wheat flour, and molasses, and is often flavored with caraway seeds or anise seeds. This bread is a traditional part of Danish cuisine and is often served with open-faced sandwiches or as a side dish with soups and stews. With its hearty texture and distinctive flavor, it is a great choice for those looking for a delicious and nutritious bread to enjoy.

Let's cook with our recipes!

DANISH PUMPERNICKEL RYE BREAD

Danish Pumpernickel Rye Bread image

Make and share this Danish Pumpernickel Rye Bread recipe from Food.com.

Provided by Jhiversen

Categories Yeast Breads

Time 3h15m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

12 ounces beer (or water)
4 cups water
1 1/3 tablespoons instant yeast
1 cup flax seed meal
1/2 cup molasses
3 tablespoons salt
1 cup rye flakes
10 cups wholemeal rye flour (1 kg)
10 cups white flour (approximate, 1 kg)

Steps:

Heat water and beer until luke warm,.
Dissolve yeast in liquid.
Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
Cover and let rise for 60 minutes.
Bake for 75 minutes at 350 F (175 C).

Nutrition Facts : Calories 2921, Fat 30.4, SaturatedFat 3.1, Sodium 10550.6, Carbohydrate 565.7, Fiber 34.3, Sugar 49.3, Protein 78.9

DANISH RYE BREAD

Danish Rye Bread image

Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier.

Provided by Benthe Danish

Categories Yeast Breads

Time 2h20m

Yield 2 1.75l loaf pan, 40 serving(s)

Number Of Ingredients 11

Ingredients

2 cups boiling water
200 ml bulgur, cracked wheat
330 ml dark beer
4 tablespoons dry active yeast
1 1/3 cups buttermilk
2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder
2 tablespoons salt
4 cups rye flour
4 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons butter, melted

Steps:

Pour the boiling water into a very large bowl.
Add bulgur, let stand for 10 minutes.
Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
Rye flour, whole wheat flour and all purpose flour.
Fill loaf forms ¾ of the way.
Cover with a wet dishtowel and let rise for 1 hour.
Dip a fork in a glass of water and prick the whole surface of the loafs.
Let rise for another hour
Bake on the middle rack 1 hour at 400 F (200 C).
Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
Brush top of bread with melted butter and wrap in dishtowel.
Place on baking rack on the counter to cool completely.
To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.

Nutrition Facts : Calories 113.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 1.9, Sodium 364.1, Carbohydrate 22.4, Fiber 3.8, Sugar 0.6, Protein 4.1

DANISH RYE BREAD

Danish Rye Bread image

This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

Provided by KNUDR

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 17h15m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
½ cup warm water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour

Steps:

In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 37.2 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 483.4 mg, Sugar 2.8 g

PUMPERNICKEL RYE BREAD

Pumpernickel Rye Bread image

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Provided by Rodney

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

Steps:

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g

Tips:

Use a dark rye flour for a more authentic flavor.
If you don't have dark rye flour, you can substitute whole wheat flour or bread flour.
Be sure to soak the rye flour in water for at least 30 minutes before using. This will help to soften the flour and make it easier to work with.
If you don't have a bread machine, you can knead the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Bake the bread at a high temperature for about 30 minutes, or until it is golden brown and crusty.
Let the bread cool completely before slicing and serving.

Conclusion:

Danish Pumpernickel Rye Bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make, and the results are sure to impress your family and friends. So next time you are looking for a new bread to try, give this recipe a try. You won't be disappointed!