Best 6 Pumpernickel Prune Bread Abm Recipes

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Pumpernickel prune bread, with its distinctive dark color, slightly sour flavor, and chewy texture, is a delicious and nutritious bread that can be easily made in an automatic bread machine (ABM). The combination of pumpernickel flour, prune, and spices like cinnamon and nutmeg creates a unique and flavorful bread that is perfect for breakfast, lunch, or a snack. This article will provide you with a comprehensive guide to making the best pumpernickel prune bread in your ABM, including the necessary ingredients, step-by-step instructions, and troubleshooting tips.

Here are our top 6 tried and tested recipes!

PUMPERNICKEL BREAD



Pumpernickel Bread image

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

Provided by capted

Categories     Yeast Breads

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups tepid water
2 tablespoons canola oil
1/4 cup molasses
1 1/2 cups white bread flour
1/2 cup whole wheat flour
1 cup rye flour
4 teaspoons nonfat dry milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup yellow cornmeal or 1/4 cup white cornmeal
3 tablespoons cocoa powder (I have used fat-free, non-caffiene Ovaltine.)
1/2 teaspoon instant decaffeinated coffee
2 teaspoons caraway seeds (optional)
2 teaspoons yeast (fast rise or bread yeast) or 3 teaspoons active dry yeast (fast rise or bread yeast)

Steps:

  • Load bread machine according to machine standards.
  • Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

Nutrition Facts : Calories 170.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 300.4, Carbohydrate 32.7, Fiber 2.8, Sugar 6.6, Protein 4.2

BREAD MACHINE PUMPERNICKEL BREAD



Bread Machine Pumpernickel Bread image

This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.

Provided by Ann Davis

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h55m

Yield 12

Number Of Ingredients 11

1 ⅛ cups warm water
1 ½ tablespoons vegetable oil
⅓ cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed
1 ½ teaspoons salt
1 ½ cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 ½ tablespoons vital wheat gluten
2 ½ teaspoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 22.4 g, Fat 2.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 295.3 mg, Sugar 5.2 g

PUMPERNICKEL BREAD



Pumpernickel Bread image

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 6h35m

Yield Makes 1 loaf

Number Of Ingredients 10

4 tablespoons butter, softened, plus more for brushing
1/2 teaspoon sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon instant espresso powder
1 ounce unsweetened chocolate, chopped (1/4 cup)
2 tablespoons molasses
1 1/2 cups medium rye flour
3 cups bread flour, plus more for dusting
2 tablespoons ground caraway seeds
1 tablespoon coarse salt

Steps:

  • Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
  • When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
  • Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

PUMPERNICKEL-PRUNE BREAD (ABM)



Pumpernickel-Prune Bread (Abm) image

Based on a recipe from BH&G's cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I've placed the 1 ½ pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough.

Provided by mersaydees

Categories     Yeast Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 11

3/4 cup water (1 1/4 cups)
1 tablespoon shortening (1 tablespoon)
1 1/3 cups bread flour (2 cups)
1/2 cup rye flour (3/4 cup)
1/3 cup whole wheat flour (1/2 cup)
2 tablespoons cornmeal (1/4 cup)
1 tablespoon gluten flour (2 tablespoons)
2 teaspoons brown sugar (1 tablespoon)
1/2 teaspoon salt (3/4 teaspoon)
1 teaspoon active dry yeast (1 teaspoon)
1/4 cup pitted prunes, chopped (1/2 cup)

Steps:

  • Add ingredients to your bread machine in the order recommended by its manufacturer and use the basic bread cycle.
  • Tip: I add the pitted prunes at the beep or when the manufacturer suggests adding chopped nuts, chips, etc.

SOFT PUMPERNICKEL BREAD (ABM)



Soft Pumpernickel Bread (abm) image

Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.

Provided by Marie

Categories     Yeast Breads

Time 10m

Yield 1 loaf

Number Of Ingredients 9

1 cup lukewarm water
3 tablespoons honey
1 1/2 tablespoons molasses
1 tablespoon butter
2 teaspoons salt
3/4 cup rye flour
1 1/2 cups bread flour
3/4 cup whole wheat flour
2 teaspoons active dry yeast

Steps:

  • Add ingredients to bread machine in order as per your manufacturer's directions.
  • Select dough setting.
  • Place in greased loaf pan, cover and let rise for 30 minutes.
  • Bake at 375° for 25 to 30 minutes.
  • Remove from pan and let cool on wire rack.

BITTERSWEET PUMPERNICKEL BREAD



Bittersweet Pumpernickel Bread image

This is my own version of brown bread, and it is very wholesome. Its deep brown color is attributed to the molasses, cocoa powder, and wheat germ in it. Enjoy with lots of apple butter or cream cheese if desired.

Provided by Sweettoothgirl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h25m

Yield 12

Number Of Ingredients 16

1 ½ cups warm water
2 tablespoons white vinegar
2 teaspoons apple butter
2 tablespoons molasses
3 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon ground coffee beans
1 ½ teaspoons salt
2 tablespoons butter, melted
1 tablespoon wheat germ
½ teaspoon fennel seed
2 ¼ teaspoons active dry yeast
1 cup whole wheat flour
4 ½ cups all-purpose flour
cooking spray
3 tablespoons cornmeal, or as needed, divided

Steps:

  • Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour; mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
  • Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet; let rise until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
  • Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
  • Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom; if it sounds hollow, the bread is done. Set loaves on their sides; let cool for at least 20 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 52.3 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 310 mg, Sugar 5.7 g

Tips:

  • Use fresh or dried prunes for the best flavor and texture.
  • If you don't have pumpernickel bread, you can use rye bread or whole wheat bread.
  • Be sure to toast the bread before using it in the recipe. This will help to bring out the flavor and make it easier to grind.
  • If you don't have an automatic bread maker, you can make the dough by hand. Just follow the same steps, but knead the dough for 8-10 minutes on a lightly floured surface.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Pumpernickel prune bread is a delicious and hearty bread that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover bread. With its slightly sweet and tangy flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe, give this pumpernickel prune bread a try. You won't be disappointed!

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