BREAD MACHINE PUMPERNICKEL BREAD

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BREAD MACHINE PUMPERNICKEL BREAD

  • Author: Loretta

Description

Whether you enjoy this dark, delicious bread over the holidays (it pairs wonderfully well with cheese or cream cheese) or as a menu staple, you’ll love both the flavor and ease of baking found in this recipe!

If you’ve used rye flour in the past, you know the loaf doesn’t raise as high as a loaf of white bread. That’s because the gluten structure in rye bread is different than the gluten structure of wheat. This is the reason a loaf of rye bread doesn’t raise as high as a loaf of white bread.

This recipe combines dark rye flour with white all-purpose flour to help produce a nice light loaf. Using the white flour also moderates the taste rye flour adds to the loaf. If you prefer a strong rye flavor, use the dark rye flour, which is made from the whole rye grain. Light and medium rye flour contain less of the rye grain, but still produce a tasty loaf of bread.

Molasses is also available as mild or full flavor. Using the full flavor will result in a darker, stronger flavor bread.

You may eliminate the maple syrup or use sugar as a substitute. For my family’s taste preference, we enjoy the flavor the syrup adds. It also contributes to the nice brown appearance of the bread.

If you don’t have caraway seed on hand, this bread is still very tasty and wonderful without it!

Choose your preferences and enjoy this lovely rye bread!


Scale

Ingredients

Liquids:

1 cup + 2 Tablespoons of water

1/3 cup molasses (either mild or full flavor)

¼ cup maple syrup (or regular syrup)

1 ½ teaspoons active dry yeast

Dry ingredients:

2 Tablespoons butter

1 ½ teaspoons salt

1 cup rye flour (choose dark, medium or light)

2 ½ cups all-purpose flour

3 Tablespoons cocoa

1 ½ teaspoons instant coffee granules

1 Tablespoon caraway seed (optional)


Instructions

We will reserve the molasses and add it once all the other ingredients have been added to the bread machine.

Warm the water to a temperature range between 105 and 112 degrees (Fahrenheit) Blend syrup with the water and check to make sure the liquid is still at least 105 degrees. Once the temperature range is correct, blend the yeast with the liquid. Set aside as you prepare the dry ingredients (allow it to sit at least 5 minutes).

Measure and blend flours, salt, cocoa and instant coffee granules. Reserve caraway seed to add during your bread machine’s final mix/knead cycle.

Place yeast mixture into the bread machine canister. Add flour mixture and melted or chopped butter. Set your machine to a cycle of 15 minutes mix/knead, 20 minutes rest, 15 minutes mix knead. In the final 5 minutes of the last cycle, add caraway seed.

Once the final bread machine cycle is complete, you can either bake the bread in the machine or place the dough into a bread pan and allow it to raise for 30-40 minutes.

Once the bread has risen (it will rise to near the top of the bread pan), bake it in a pre-heated 350-degree (Fahrenheit) oven for 35 minutes. When the bake time is complete, remove the bread and place it on a cooling rack for approximately one hour. If you can’t wait for it to cool, it’s perfectly okay to slice and enjoy it while it’s warm!


Notes

I recommend that you warm your utensils – especially the container used for the yeast mixture and your bread canister – to help boost yeast action. You can also use white wheat flour instead of all-purpose flour. White wheat is a whole grain flour that looks like regular white flour and produces a nice, light loaf while still giving ample nutrition. You can also use all organic ingredients, which also contributes to the overall healthy content of the loaf.

 

BREAD MACHINE RYE BREAD

This bread isn’t just beautiful and tasty, it packs a powerful portion of nutrition, too!

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BREAD MACHINE RYE BREAD

  • Author: Loretta

Description

As you develop bread-baking skills, don’t pass on rye bread recipes. This grain offers a big helping of nutrients and the tangy flavor can be a welcome change from either white bread or other whole grains.

 

According to the American Journal of Clinical Nutrition, their study found that “eating rye leads to better blood-sugar control compared to wheat. Rye bread is packed with magnesium, which helps control blood pressure and optimize heart health.” This grain’s high levels of soluble fiber can also reduce cholesterol.

 

A word of advice: don’t make 100% rye bread unless you want STRONG flavor. Rye also has less gluten than wheat, so it won’t raise as readily as wheat bread.

 

This recipe makes either one large loaf or two smaller ones. If you make one loaf, use a 9×5 loaf pan. Otherwise, you can divide the dough (2/3 and 1/3) and use an 8.5×4.5 loaf plan plus a mini loaf pan. You could also use 2/3 of the dough for a loaf and the other 1/3 to make rolls. All tasty!


Scale

Ingredients

Equipment:

2– to 3-quart mixing bowl

2-cup measuring utensil

Tablespoon

Measuring cups, from ¼-cup size on up to 1-cup

Whisk or fork

Digital thermometer

Bread machine

Bread pan

Spatula

Butter, oil or no-stick spray to coat bread pan

Ingredients:

1 ¼ cups water, ranging from 105 to 110 degrees

1 ½ teaspoons yeast

¼ cup brown sugar

1 Tablespoon gluten (optional)

2 1/42 ½ cups 100% white wheat flour (red wheat will produce a coarser loaf)

1 ¾ cup 100% rye flour

1 ½ teaspoons salt (I recommend Himalayan pink salt)

2 Tablespoons of melted butter or oil

2 Tablespoons molasses


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Pour the water out before measuring your ingredients.

 

Place 1 ¼ cups of hot tap water in 2-cup measuring utensil. Add the sugar and stir it thoroughly to blend it with the water. Check the water’s temperature. If it’s below 105 degrees (Fahrenheit), warm 1 or 2 Tablespoons of the liquid on your stove top to boost the yeast mixture’s overall temperature (105-110 degrees); if too hot, allow it to cool for a few minutes. Once the mixture is within the desired temperature range, add the yeast and stir to dissolve it.

 

Allow the yeast mixture to rest for about 3 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you wait for the yeast, blend dry ingredients. In a large mixing bowl, measure flour, gluten and salt. Sift the ingredients together using a whisk or a fork.

 

If using butter, melt it slightly or cut into small pieces so it blends thoroughly with your dough.

 

Once your yeast mixture is ready, pour out the water used to heat the bread machine canister. Carefully pour the yeast mixture into the pan, using a spatula to clear the measuring cup. Carefully add the flour mixture to the canister. Pour the oil or softened/chopped butter and the molasses on top of the flour. Select your machine settings and start the mixing/kneading process.

 

My bread machine completes a cycle of mix/knead (10-18 minutes), rest (20 minutes), mix/knead (10-18 minutes).  Observe the dough as it mixes. It should pull away from the side of the canister and form a ball. If it doesn’t, it’s too sticky. Add flour 1-2 Tablespoons at a time until it forms a ball.

 

Before the last part of the dough cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

Once the dough cycle is completed, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to close to as warm as 120 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven to bake for 30-45 minutes or until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it some time to cool before you cut any slices!

 

Once it’s completely cooled, store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.