Pumpernickel Raisin Bread Kneady Girl
Heat the oven about 20 minutes before the dough is ready. Arrange a rack in the middle of the oven and heat the oven to 350°F. Uncover the bread and bake until deep golden-brown on top (or an instant-read thermometer inserted into the center registers 200ºF), 25 to 45 minutes. Let the bread cool for 10 minutes.
Pumpernickel & Raisin Batard
Grease two 9×5-inch loaf pans and set aside. In a large bowl, combine both flours, cocoa powder, yeast, sugar, and salt. In a separate bowl, mix the warm water, molasses, and oil. Add the wet ingredients to the dry until your dough comes together. Knead the dough until it becomes smooth and is no longer sticky.
Pumpernickel Raisin Bread A Special Bake Zingerman's Deli
Raisin-Walnut Pumpernickel Bread 5 from 1 review Author: Adapted from Southern Living Magazine Prep Time: 45 mins Cook Time: 40 mins Total Time: 1 hour 25 mins Yield: 1 large loaf 1 x Category: Bread Method: Bake
RaisinWalnut Pumpernickel Bread Girl Versus Dough
INGREDIENTS: 2 packages active dry yeast 1 1/4 cups warm water 1 teaspoon sugar 1 cup rye flour 1 cup whole wheat flour 1/4 cup dark molasses 2 tablespoons unsweetened cocoa 1 tablespoon instant coffee powder 1/2 teaspoon salt 1 cup (about) bread flour 1/2 cup raisins 1 tablespoon vegetable oil 2 tablespoons cornmeal 1 large egg white
RaisinWalnut Pumpernickel Bread Girl Versus Dough
Bread Rye Classic Pumpernickel Bread Recipe by Susan Reid 52 Reviews 4.0 out of 5 stars Molasses and a tiny bit of cocoa powder give this bread its rich, dark color.
a loaf of chocolate cake wrapped in plastic
When loaf is almost doubled, preheat oven to 500 degrees and set rack at the middle level. Place baking pan or stone on rack. 5. Sprinkle cornmeal on top of loaf and invert it onto a cardboard round or peel. Use a razor blade held at a 30-degree angle to the loaf to slash across the top of the loaf.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
ingredients Units: US 1 1⁄2 cups lukewarm water (105* to 115*) 1⁄2 cup molasses 1 package active dry yeast 1 tablespoon instant coffee granules 1 tablespoon salt 2 cups medium rye flour 1 1⁄2 tablespoons unsweetened cocoa powder 2 cups whole wheat flour 2 cups bread flour or 2 cups unbleached all-purpose flour 2 tablespoons vegetable oil
Pumpernickel Raisin Walnut Bread Rasin bread, Walnut bread, Cooking
Ingredients & Directions 1 1/2 c Water 2 tb Vegetable oil 2 tb Molasses 3/4 ts Salt 2 tb Cocoa powder 1 1/2 ts Instant coffee granules 1 1/2 tb Caraway seed 1/2 c Cornmeal 1 1/2 c Rye flour 2 c Bread flour 2 ts Yeast 2/3 c Raisins *** Add raisins at the beginning of the second kneading period!!!
Pumpernickel Raisin Bread Kneady Girl
Pumpernickel raisin bread is full of hearty whole grain and sweetness that makes it a delightful breakfast toast. This is a flavorful bread that feels indulgent and a bit healthy at the same time. Dark Rye Raisin Bread Don't have pumpernickel flour? Use dark rye flour instead. The texture will be slightly different but no less wonderful.
Raisin Pumpernickel Bread Flickr
Pumpernickel Raisin is our traditional pumpernickel bread made with organic wheat flour and real pumpernickel flour, stuffed with huge, juicy Red Flame raisins, finished off with a sprinkle of sesame seeds. The result is a loaf that tastes "adult" in the best sense of the word. Deep and rich, with an old fashioned molasses sweetness.
Pumpernickel Raisin Bread Large 2 Lbs. Recipe
Instructions Place the water, molasses, oil, salt, flours, cornmeal, cocoa, espresso and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Breadmaker. Press the menu button to select the Whole Wheat program.
Blog Raisin Pumpernickel Bread
45 mins Course: Bread Cuisine: American Keyword: Sourdough Raisin Pumpernickel Recipe Servings: 1 large loaf Author: What's Cooking America Ingredients 1 cup sourdough starter, room temperature* 1/2 cup strong coffee, lukewarm (110 degrees F.) 1/2 cup water or milk, lukewarm (110 degrees F.) 1 tablespoon olive oil or vegetable oil
Food for Poems Pumpernickel Rye Bread with Raisins
Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes.
Pumpernickel Raisin Bread Kneady Girl
Step 1 Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, yeast, salt, and cocoa. In a small bowl, stir espresso powder into milk and add molasses. Use a wooden spoon to stir the liquid into the flour mixture or process until the dough comes together.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
Pumpernickel Raisin Bread Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating.
Learn how to make homemade pumpernickel rye bread. The secret
Once the yeast is ready, add the molasses, butter, bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes. Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten.