Canapé Pumpernickel Bread

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Yield: 3 small loaves

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For pretty hors d'oeuvres, slice this shaped bread very thin, and top with your favorite spread.

Canapé Pumpernickel Bread

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 small loaves
Published: 06/27/2011

Ingredients

Tips from our bakers

  • To keep the canapé tubes from rolling around the oven, put them in a 9" x 13" pan; the three will fit perfectly together.
  • For hors d'oeuvres, spread with savory toppings, or with small bits of cheese, meat, and vegetables. Here are some suggestions: smoked salmon, cream cheese, dill and/or sliced/chopped red onion, and/or capers; Brie, a sliced grape, and a dab of apricot jam or marmalade; Swiss cheese, a bit of sauerkraut, shredded pastrami or corned beef, and a dollop of Russian or Thousand Island dressing; cheese and sausage (or ham) and mustard.

Directions

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1) Combine all of the ingredients, and mix and knead — by hand, electric mixer, or bread machine — to make a stiff, sticky dough.

2) Cover the dough, and let it rise until it's almost doubled in bulk, about 1 hour.

3) Divide the dough into three pieces, and shape them into logs.

4) Place in greased canapé tubes, attach caps to ends, and allow the loaves to rise until they've filled the tubes 3/4 full, about 30 minutes. If you're not using canapé tubes, shape the dough into three long, thin loaves, and place on a lightly greased baking sheet.

5) While the loaves are rising, preheat the oven to 375°F.

6) Bake the bread for 35 to 40 minutes, until the crust is brown and the internal temperature registers at least 190°F. If you're baking loaves without the tubes, bake for 20 to 25 minutes.

7) Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove from the tubes, and cool completely on a rack.

Yield: 3 small loaves.

Reviews

1
  • star rating 03/17/2015
  • mrmoran from KAF Community
  • I so wanted this recipe to work... I love retro appetizers for a dinner party. Took me three tries to get it right, but when it worked, it was terrific! The magic, for me, was to add a Tbsp of Rye Bread Improver. With it, the bread rose to fill the canape tubes (which was my problem on the first two tries), and it was delicious! Used cracked wheat (although I'd like to try it with rye chops, if they were easier to find). Served with Camembert, and it was a hit!
  • star rating 09/21/2013
  • missjones from KAF Community
  • Okay, I've made this bread twice: once with an oval banneton and once with the three canape forms. The first version turned out very dense, quite nice flavor, easy to slice thin. I made no particular adjustments, except I used freshly milled rye, hard red wheat, and AP. The second version I decided to try the forms, and also added some caramel color (made the night before with sugar, h20, very dark brown, but not quite burnt). Total weight after proofing was ~930g, so I placed 3 @ ~310 into the forms. Result was pretty underwhelming: color=no appreciable change. Forms=not really enough to fill the entire space, so shape=not so good. So, I would have to say...no, I think I either need another recipe, different color source, or longer rising time, but canapes--? these ain't.
    We would love to talk to you about this recipe if you are up to trying again. We have a toll free Bakers' Hotline, 1-855-371-2253 and we are here every day ready to troubleshoot! Elisabeth
  • 04/14/2012
  • tboyd from KAF Community
  • I have these pans but do not care for pumpernickle bread. I would like to use these with other bread dough recipes but am unsure as to how much dough each tube will accommodate. Could you give me an approximate weight for each tube. Many thanks KAF!
    This recipe yields about 32 ounces of dough (or two pounds)-dividing it into 3 would be 10 - 11 ounces of dough per tube. Other tips suggest using a fine grained bread like pain de mie. Using other recipes will take experimentation to discover how much is enough. Happy Baking! Irene@KAF
  • star rating 12/14/2011
  • dbowden from KAF Community
  • I've baked dozens of rye/pumpernickel bread and this recipe is by far the best! But I make two minor changes as follows: one Tablespoon of caraway seeds but only one tablespoon of caramel color...THAT IS IT!! Also the KAF 2958 loaf pan is perfect for this recipe. D.....:)
  • star rating 07/24/2011
  • briciole from KAF Community
  • I halved the quantities and shaped the dough into a 13-inch baguette. It's the first rye bread I have ever baked and like it a lot. Perfect with spreads and cheese.
    Kudos to you for your success and creative rye bread variation! Happy Baking! Irene @ KAF
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