a loaf of chocolate cake wrapped in plastic
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
Pumpernickel Raisin Bread Kneady Girl
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 Batard
1/2 cup water or milk, lukewarm (110 degrees F.) 1 tablespoon olive oil 1 tablespoon molasses 1 teaspoon salt 1 tablespoon Dutch process cocoa 1 tablespoon caraway seeds 1/2 cup bread flour or unbleached all-purpose flour* 1/2 cup light rye flour* 1 1/2 cups whole wheat flour 1 tablespoon instant active dry yeast 1/2 cup raisins Instructions
Pumpernickel Raisin Bread Large 2 Lbs. Recipe
The Pumpernickel Raisin is particularly good spread with our amazing cream cheese from the Creamery. It's wonderful paired with the Creamery's Mini-Brie or Manchester. Pretty darned good with that great Koeze peanut butter we get from Grand Rapids or that Georgia Grinders almond butter I think is so amazing. Or just toasted with butter.
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
Food for Poems Pumpernickel Rye Bread with Raisins
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
Pumpernickel Raisin Walnut Bread Rasin bread, Walnut bread, Cooking
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 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.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
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.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
½ cup + 2 tablespoons water, room temperature 2 tablespoons molasses 1 tablespoon vegetable oil ¾ teaspoon salt 1¼ cups bread flour ¼ cup whole wheat flour ¼ cup rye flour 2 tablespoons + 2 teaspoons cornmeal 1 tablespoon unsweetened cocoa powder ½ teaspoon instant espresso powder 1 ⅛ teaspoons yeast, active dry, instant or bread machine 1 tablespoon vital wheat gluten 6.
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.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
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.
Pumpernickel Raisin Bread Kneady Girl
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!!!
Learn how to make homemade pumpernickel rye bread. The secret
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.
Raisin Pumpernickel Bread Flickr
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. Toasted with butter or cream cheese. Artisan
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.