Pumpernickel Round Loaf Crest Hill Bakery Artisan Bread Wholesaler
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 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.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
Pumpernickel Raisin Bread Our traditional, old-world style Pumpernickel bread with the pleasing addition of juicy Red Flame raisins and subtly nutty sesame seeds. This dark bread is moist, densely chewy, a little tangy, and a little sweet.
Learn how to make homemade pumpernickel rye bread. The secret
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
Farm Fresh To You Farm Product Details
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 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.
RaisinWalnut Pumpernickel Bread Girl Versus Dough
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.
Pumpernickel & Raisin Batard
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
a loaf of chocolate cake wrapped in plastic
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.
Pumpernickel Raisin Walnut Bread Rasin bread, Walnut bread, Cooking
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 Large 2 Lbs. Recipe
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
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 Bread A Special Bake Zingerman's Deli
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.
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
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.
Raisin Pumpernickel Bread Flickr
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
