Rye Bread - Pumpernickel (Author Zarina) in a bread maker

Rye Bread - Pumpernickel (Author Zarina) in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	2.5 cups
Rye flour	1 cup
Water	1.25 cups
Salt	1.5 tsp.
Brown sugar or honey	1 tbsp. l.
Butter	2 tbsp. l.
Dry yeast	2 tsp
5% apple cider vinegar	2 tbsp. l.
Powdered milk	1.5 tbsp. l.
Cocoa powder	1 tsp
Instant coffee powder	1 tsp

Cooking method

• Cup = 240 ml
• Place the food in the bread maker in the order described in the instructions for your bread machine. Cut the butter into small pieces. Place salt, sugar, cocoa and coffee in different corners of the bread machine. Put the yeast in the center of the flour in the groove missing to the water.
• If you like, you can add the same coriander or cumin. You can also try the whole grain mode.

Cooking program:

Bread maker mode

Note

Here is a recipe that definitely always works. The bread comes out fluffy, the roof never fails and the taste is very good. Where I got it - kill it, I don't remember. Maybe even here on our forum. Sorry for the plagiarism, if that.
HIGHLY RECOMMEND!

Milda Photos

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Larissa, a wonderful recipe.
They baked in the village, it turned out great !!!
Super recipe !!! I also recommend ..

[Pumpernickel]

This bread is called Pumpernickel:
🔗
however, they use natural coffee.

Tell me what size of bread to put, M L or XL, did L, rose above the bucket, but inside it is a little empty, maybe she poured a lot of water?

Yes, I cut it, the crumb is not raw, most likely there is really a lot of yeast, although I put 2 tsp. as a prescription. And the fact that you put the size L - right?

Has anyone figured out which mixer to use and which size to choose? No rye works

Has anyone figured out which mixer to use and which size to choose? No rye works

the mixer is special, you read the instruction? everything is written there, but rye bread does not have a size and different crust, and where does it fail? on the Rye program or on the main mode? because on the main one you can bake Darnitsky from Fugaski!

Baked pampernickel according to this recipe

🔗

Made changes:
instead of dry yeast I put 8 grams of pressed,
175 ml of water replaced with 265 ml of kefir starter culture from Admin
bred cocoa not in 2 tbsp. l., and in 1/3 cup of water
He warmed up the beer, dissolved the yeast in it
Instead of molasses 5 tbsp. l. brown sugar and 1 tbsp. l. honey. Sprinkled with seeds

French mode, medium loaf and crust.

There was a wonderful bun like a wheat bun. He went up almost to the edge of the bucket. The taste is distinctly chocolatey.

Here is a photo of my diaper nickel

[Alexandra,]

Alexandra,you have such wonderful bread !!! Can you please tell me, when do you sprinkle seeds on the bread? namely, just before baking or when the bread has not yet risen?

[I am]

I am

It can be different. More often at the beginning of the baking phase, sometimes at the beginning of the last rise.
I grease with a brush with milk, or tea, or kefir (which is at hand). It is imperative that a golden crust comes out. And sometimes sprinkle on top with seeds, or sesame seeds, or a mixture of Fitness Mix. Sometimes I even spread half of pecans (there is a photo in the gallery)

More about powders here
https://Mcooker-enn.tomathouse.com/in...task=view&id=89&Itemid=35

[Alexandra,]

It can be different.More often at the beginning of the baking phase, sometimes at the beginning of the last rise.
I grease with a brush with milk, or tea, or kefir (which is at hand).

Alexandra,
I tried once to grease with a brush and sprinkle with seeds after the last rise, before baking .. and right in front of my eyes, the rising dough began to fall off .. and remained crumpled .. then I didn't even try to repeat .. but I really want a golden brown crust ..

[I am]

I am

Maybe they were actively lubricating it? you have to be very, very careful, not crushing. I have never had any incidents.

Try 10 minutes before the end of baking, or, if you want roasted seeds, as soon as the last rise begins.

For example, for diaper nickel I used the French mode, there are 3 rises, but for rye bread this is too much.

After the second kneading, we pause the oven, take out the blade, with greased hands, form a smooth bun, return it to the bucket, grease it with milk, sprinkle it with seeds - and unpause the oven.

Further, instead of lifting, deboning and another ascent - one long ascent plus baking. Do not open the lid again until the end of baking.

Everything will work out

Thank you very much for the recipe. This was my first rye bread, as I recently became a happy owner of a bread machine. I was very afraid to bake rye, but I really wanted to. And the post is now also. The recipe has changed a little. I did not add milk and instead of butter added vegetable oil (1/4 - unrefined). Bread - awesome))))) Fluffy, delicious)))))))))))

The recipe from Zarina is really tasty, but the products are not for fasting.

But in the diaper nickel, the recipe for which was given in exile, and according to which I baked - there is no milk and the butter is vegetable.
And the coffee used is not instant. and ground natural, not so dramatic for the pancreas

Alexandra. Thank you, the next one will be exactly that recipe, but what about grain coffee - won't it crunch on your teeth?

Hera,

Grind for Turkish coffee, or grind yourself all the way in a coffee grinder until it stops spinning, and then shaking it for another half minute, or buy a "Jockey" for brewing in a cup or brewing Turkish coffee.
I didn't crunch anything

Somehow, on the advice of Alen Delonghi, I added coffee grounds to (white) bread AFTER the coffee maker.
The bread had a light aroma of coffee.
I didn't crunch on my teeth.
True, the color of the bread has hardly changed.
But, they say, it is useful.

Rye Bread - Pumpernickel by Zarina
• 2 tablespoons of 5% apple cider vinegar

1) is it possible to replace with 9% table vinegar. and how much do you need then?
and
2) what kind of rye flour do you need - seeded, peeled or bran?
3) to taste (if the recipe is like 1 page from Zarina) - will the bread be similar to Borodino only with the aroma of coffee? or what is he?

The bread is even very good, be sure to try it !!!
For convenience, here's the gram recipe:
Water-300 ml.
Wheat flour-375 gr.
Rye flour-130 gr.
Apple cider vinegar-30 ml.
Butter-30 gr.
Well, the rest is in tablespoons and teaspoons.

I baked Pumpernickel today - very tasty, the crumb is beautiful, the thin crust is delicious.
I sit in front of the computer and mash with tomatoes ...

baked such bread the night before yesterday
he is no longer there ... I only managed to taste the crust, the whole loaf of my husband kept saying that it was very tasty!

thanks more for the recipe!

Yesterday I also baked this bread. It turned out great. Tall, with a pleasant coffee-chocolate taste and smell. : nyam: The crust is crispy, thin.

Thanks for the recipe, delicious !!

Thank you so much! Delicious bread. Unfortunately, I wrote down the recipe in a notebook without reference to the author. In grams, everything is like yours, but water is not 300, but 350 ml. And everything turned out delicious.

I also bake his mom now. Only I did it in HP in dough mode. Then she transferred it into the spirit. for proofing 30 degrees for about 40 minutes. Now turned on 180 degrees. It has been baking for 15 minutes, has increased by about 2.5 times and smells good. Then I'll write what happened.If I succeed I will insert a photo (it does not work yet).

Girls, dear, I read your posts, I see everyone has this great bread. I decided to try it too, laid everything down, did it, as always. The dough hasn't risen a single gram. Just baked a piece and that's it. I looked, after already, that I have had a bottle of vinegar since 2004. Could this somehow affect the rise of bread? The old one turned out to be, an infection, sooo old!

Did you accidentally put in the yeast?

But no! I put it down, I tracked everything with a finger on the recipe!

[Oksana]

Could this somehow affect the rise of bread?

Could not, Oksana... The freshness of vinegar does not affect the germination of bread, vinegar only gives sourness.

This is probably the yeast spoiled .... nothing to do with vinegar, for sure.

In general, it is strange, the fact is that the day before I baked rye bread on kefir with this yeast, it turned out, a miracle, how good it is! And this one, oh, but I won't lose heart, I'll try again, but this dog is eating!
One toil, according to the recipe 30ml of vinegar. I poured it into a measuring glass and poured these 30 ml onto flour, on top of flour, then water, so I think, maybe a lot of it, the smell was vigorous!

..... The bread turned out to be measured. Everything was measured in grams. When kneading, I added only 1 spoonful of flour.

The coolest thing is that the dough was super super !!!!!
And your bread is cool. I bought fresh vinegar and will try again.

Thank you so much for the recipe !!!!! It turned out very tasty!
I added buckwheat honey, the vinegar was only balsamic, dark, but in my opinion, this did not affect the taste (maybe only the color, but it's even better)

Thank you for the recipe! It turned out to be a wonderful, fragrant bread. I also added walnuts from half a glass - generally delicious!

Really very good bread, thanks, all according to the recipe, added 30 grams in the batch. flour, taste and smell are just great.

Thanks for the recipe! Finally, I also baked this bread. In my opinion, one of the most successful recipes for rye bread. Light creamy taste, but neither coffee nor cocoa is felt at all. Coffee was taken by "Jacobs monarch" in granules, but, probably, no difference - powder or granules. I added a tablespoon of ground coriander. I really respect this additive in rye. I also replaced some of the butter with vegetable oil (just not enough). The crumb is light and not dry, although the porosity of the bread is very small. Baked in the oven. True, I got distracted and the bread stood on the proofer, so the roof was pretty torn, but this did not affect the taste. I took pressed yeast instead of dry yeast. In short, I am very happy with the recipe and will bake it regularly.

[Pumpernickel "]

Hello dear friends! I haven't visited the forum for a long time, for which I apologize to everyone and hope to improve. But, of course, I still bake the bread in my trusty Morphy Richards.
I accidentally went into this topic and was very surprised to see that my rye bread is called "Pumpernickel "... Of course, this is not Pumpernickel - one of my favorite types of bread. Unfortunately, even that great Pumpernickel recipe given in this thread is still not what you need, since whole grain and corn flour are always present in Pumpernickel. One of these days, having rummaged well, I will definitely put the recipe for my Pumpernickel.
And also thanks to everyone for the comments!

[Zarina]

Zarina,
Let's look forward to it!

did you use mixtures from poods? how are your impressions?

Unfortunately, we do not have these mixtures for sale in Israel. We, in my opinion, do not have any bread mixes at all - only different types of flour for baking bread. But our flour is very high quality.

you are lucky that there is high-quality flour, and mixtures from pounds of junk spoil the stomach

[PAMPPERNIKEL]

PAMPPERNIKEL

Well, here is the recipe for the wonderful Jewish bread "Pumpernickel". This "Pumpernickel" I personally consider the closest to the one that was once baked by our great-grandmothers and grandmothers. Although the taste and color ...
The bread comes out very dark, with a spicy taste. Great for small soft cheese or butter + salmon or just herring.

The recipe is taken from a book on baking.I dug it up on one of the forums. Anyway, give it a try, I hope you enjoy it.

I give here the recipe for a small loaf (about a pound-pound).
The bread is small, because the flour is heavy and the kneading must be very thorough. After the first batch, x. you need to turn it off, then turn it on again and start the whole procedure over again. That is, you add an extra batch.
Mode is best basic... Load the products as dictated by the instructions for your product. P.

3/4 cup water
2/3 cup rye flour
1 cup white flour
1/3 cup whole grain flour
2 tbsp. l. corn flour
2.5 tbsp. l. molasses
1 tbsp. l. milk powder
1.25 tbsp. l. butter
1 tbsp. l. + 2 tsp. cocoa powder
0.25 tsp instant coffee
1.25 tbsp. l. Sahara
1 tsp salt
1 tsp cumin seeds
2.5 tsp yeast
I personally put white flour on a spoon more, because we have very high humidity in Israel. Alternatively, you can replace some of the water with kefir. It also helps well against roof collapse.

[Zarina]

Zarina,
I cooked your bread - on Saturday, believe me - it turned out to be very fragrant and tasty. I went to my parents' dacha. Thank you very much for the recipe. The only thing that came out not very beautiful, the uneven roof - it seems to me that there is a lot of yeast.
Yesterday evening I put it on the timer and without additional. kneading, for 2 tsp. yeast, molasses fry overdone (well, I don't like to put it in spoons, but pour it out of the can, and it still stretches and stretches). I came out with a flat round top .... I look at the color it is somehow not the same - ops, I forgot to put cocoa in the night. I wonder what he tastes like
Photos are present, but at home ...
Yes, I liked it much more than the bread recipe on the first page

[Zarina]

Zarina,
I cooked your bread - on Saturday, believe me - it turned out to be very fragrant and tasty. I went to my parents' dacha. Thank you very much for the recipe. The only thing that came out not very beautiful, the uneven roof - it seems to me that there is a lot of yeast.
Yesterday evening I put it on the timer and without additional. kneading, for 2 tsp. yeast, molasses fry overdone (well, I don't like to put it in spoons, but pour it out of the can, and it still stretches and stretches). I came out with a flat round top .... I look at the color it is somehow not the same - ops, I forgot to put cocoa in the night. I wonder what he tastes like
Photos are present, but at home ...
Yes, I liked it much more than the bread recipe on the first page

Thank you very much! Pumpernickel is a delicious and super tasty bread. Glad you liked it. I also think that yeast is too much. Since my roof is also uneven. We still have the same humidity! But without cocoa, the zest of bread probably leaves. You can, however, put less. Write how it tasted without cocoa!
I can give the recipe for a large loaf if you like.

[Zarina]

Zarina, I will wait for a recount for a large loaf

At lunch I drove home and tried the bread without cocoa. Well, what can I say - with cocoa it tastes and smells like Riga, and without cocoa it is like Fragrant. Remember these Soviet-era breads? Bread is tasty with and without cocoa, but in different ways - I liked it more with cocoa

thank you very much

My dear bakers! Forgive for Gd's sake, for forgetfulness. Well, I'm such a pig. Here, I am bringing the Pumpernickel recipe to a large loaf.

Here is the layout for a large bread book:

PAMPERNIKEL
1 1/4 cups water
1 1/2 cups white flour
1/2 cup whole grain flour
1 cup rye flour
1 1/2 tbsp. l. milk powder
2 tbsp. l. Sahara
1 1/2 tsp salt
2 tbsp. l. butter
1/4 cup cornmeal
2 1/2 tbsp. l. cocoa powder
3 1/2 tbsp. l. molasses
1/2 teaspoon instant coffee
2 tsp cumin seeds
3 1/4 tsp yeast (active dry) or 2 1/2 (fast rise).

Basic mode only. And it is better to knead twice, for better mixing.
And one more thing: here the electorate advises to put less yeast. So you can try 3 tsp. If so it works better I will also try with this amount of yeast for the New Year. We will make gourmet sandwiches with this wonderful bread.

[Zarina]

Zarina,
Zarinochka, thank you for coming back - I often cook your delicious bread, now I will cook a double portion

Here is the layout for the book

And what kind of book is so interesting for you, if not a secret, of course

Interesting bread! I will definitely bake, I just would like to clarify the volume of the cup

[Oksyusha]

Oksyusha, I think that this information will be useful to you

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

Zarina, thank you for responding to our call. With minor changes to your last recipe, baked in the oven today on ripe dough. Pumpernickel is respected by my whole family. I baked it for 3 years in KhP. Today is the debut in the oven. I will postpone the impressions for tomorrow.