Dark Pumpernickel-Onion Loaf

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Dark Pumpernickel-Onion Loaf

star rating (28) rate this recipe »
Published prior to 2008

This assertively flavored loaf makes great sandwiches -- particularly pastrami or ham!

1 cup pumpernickel flour
2 cups Sir Lancelot Hi-Gluten Flour
1/4 cup potato flour
2 tablespoons non-diastatic malt powder
1 teaspoon deli rye flavor
2 tablespoons minced dried onions
1 1/2 teaspoon salt
1 tablespoon powdered caramel color
2 teaspoons instant yeast
1 1/2 cups water

Manual Method: Combine all of the ingredients and mix till cohesive. Allow the dough to rest for 30 minutes, then knead it till it's elastic though still sticky, about 5 to 10 minutes. Allow the dough to rise in a covered bowl for 1 to 2 hours.

Bread Machine Method: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Turn the dough out onto a lightly oiled surface and form it into an oval; cover and let rise until almost doubled, about 1 1/2 to 2 hours. Brush with water or egg white, sprinkle with the seeds of your choice (we like our German Topping Blend), and slash diagonally in several places. Bake the bread in a preheated 425°F oven for 18 to 22 minutes. The loaf is dark, so check for doneness by thumping (you'll hear a hollow sound) or using an instant-read thermometer inserted into the center of the loaf (the temperature should read 190 to 200°F). Yield: 1 loaf.


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  • star rating 01/06/2015
  • mrmoran from KAF Community
  • The third time was the charm. I'm a relatively new bread baker (measuring my bread-baking time in months, not years, at this point). While the bread was delicious even on the first attempt, it took me until the third to get the flour-to-water ratio just right to produce a -- if I do say so myself -- beautiful loaf. Surprisingly, despite dry New England winter weather, I needed marginally less water than called for. Worth the effort -- this bread is smooth, tangy... sublime.
  • star rating 09/20/2014
  • Tina from Indianola, Nebraska
  • Made this bread today and as it was cooling on the rack and was slightly warm my 14 yr old son came in the house. He loves "black" bread and he enjoyed a big bite of the end. He declared that loaf his. He enjoyed a couple thick slices toasted with Miracle Whip and cheddar cheese with a couple farm fresh fried eggs and sausage for supper. And dessert was a slice with homemade blackberry jelly. Very yummy and will be a regular at our house.
  • star rating 10/16/2013
  • member-cmarias from KAF Community
  • Wonderful, wonderful taste. After the 2nd rise, the dough was still "sticky" and by "sticky" I mean "am I dealing with brown spackle?".....However, surprise, surprise! In the end it was like the ugly duckling turning into a swan... maybe not a 10 for looks, but certainly a 5 or 6. Definitely a 10 for taste, however. Just close your eyes when you're eating it & you'll think you're in bread heaven. Ahhhhhhhhhhhhhh!!!
  • star rating 09/20/2013
  • JuliN from Cincinnati, Ohio
  • Wow, is this delicious!!! I didn't have the caramel color, but followed everything else to the letter. Of course my final loaf was much lighter than the picture. I made in the bread machine and as others mentioned, it was a very, very soft dough. I baked it in the bread machine so I didn't have to deal with the kneading step. Definitely a keeper.
  • star rating 03/30/2013
  • jarobo from KAF Community
  • Let me begin by saying the final product, made exactly as stated in the recipe, is delicious. As other reviewers mentioned, the initial dough was really soft (more like batter) and I required a huge amount of flour to obtain a workable dough. Next time I think I'll cut back the water by 1/4 cup. The loaf rose nicely, however I inadvertently forgot to grease the plastic wrap. Removing it pulled the entire top off the loaf! Fortunately what remained did not deflate completely, so I presented the family with a yummy pumpernickel onion foccacia.
  • star rating 02/14/2013
  • Judy L. from Marengo, Il.
  • I am very choosy about my rye bread, and this is basically the recipe I have been using for a couple of years. It is the only rye bread that I'll eat. Since I most of my flours fresh from whole grains, the changes that I made is to use fresh ground rye flour instead of pumpernickel flour, fresh ground spring wheat flour instead of the Sir Lancelot flour, and also add vital wheat gluten and Braggs Apple Cider vinegar. In addition, I use a long fermentation of at least 18 hours in the refrigerator to develop flavor and phytase, and reduce the yeast to 1/2 teaspoon. This rye bread has a wonderful chewy crust and is excellent for patty melts and Reuben sandwiches.
  • star rating 11/24/2012
  • from
  • I've made this recipe as written several times and also many times with a couple changes that I think make it better. I use 1/4 t. onion powder for the flakes, add 1 t. ground caraway seeds, and I use 1T. Non-diastic malt powder plus 2T. Brown sugar. These changes seem to make it more flavorful but less bitter. With the changes I would give it 5 stars. It is delicious.
  • star rating 08/23/2012
  • jperhay from KAF Community
  • I've baked this bread many times and it is a favorite of family and friends. Apparently it is also a favorite of the Minnesota State Fair judges - it just pulled a Blue ribbon at the Fair this morning!
  • star rating 05/01/2012
  • Dawn DeMeo from KAF Community
  • This was okay, but it's one of the rare instances where I prefer the mix. Is there any chance you could post a recipe that replicates the bread you get using your Dark Pumpernickel Bread Mix? That stuff is amazing, but I much prefer to bake from scratch rather than keep a bunch of mixes on hand.
    I will certainly pass your request for the recipe along to our development team. ~Amy
  • star rating 03/18/2012
  • karencaron from KAF Community
  • This is my husbands favorite bread. It is wonderful. If you like pumpernickle you have to try it. I gave a taste to a co-worker and he offered me $10 if I would make him a loaf. He's very frugal so this was quite the compliment. Give it a try.
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