Dark Pumpernickel-Onion Loaf

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Dark Pumpernickel-Onion Loaf

star rating (20) 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.

Reviews

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  • 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.
  • star rating 03/05/2012
  • donter2 from KAF Community
  • Thanks for the reply Elisabeth. The problem may have been now you mention that it rose too long was that the kitchen was quite warm as my wife had just baked a pie in the oven and took it out just before I put my dough out to rise. Will try again when I am home alone and no one is cooking or baking. My kitchen is usually quite cool yet warm enough for dough to rise and I have no problem with dough rising to long. I will try again and see what happens.
  • star rating 03/05/2012
  • donter2 from KAF Community
  • Three stars only because it never turned out well for me, most likely my fault. Here is what happened. Made dough in bread machine, was sticky when removed but all rye type breads are. Shaped it into an oval and let it rise covered with oiled plastic wrap and a cotton towel, dough doubled in size, loaf was around 3 inches tall, 4 inches wide and 12 inches long, a good looking loaf. Put into oven thinking that with oven spring it would be a great loaf. Wrong, when I went to take it out I had a great looking Focaccia, it had sunk to 1 inch in hight . I followed directions using KAF Master weight chart for weights and measurements. The only thing I changed was I used brown sugar instead of malt powder and never used any caramel coloring. Any Idea what I could done wrong. On the plus side, it tastes great and the texture is soft not hard as you might expect from a dropped loaf.
    I am pleased the flavor did not disappoint! Rye breads can be very difficult to do well. Rye flour does not respond like wheat flour. The rise is always going to be compromised. That is why, more often than not, bread flour or Hi-gluten flour is used in conjunction with a rye flour as seen in this recipe. It sounds like your bread rose too long in the last rise and had no more rising power once it hit the oven. You could also try baking it in a pan for support. And, cut back on the time of the rise. Elisabeth
  • star rating 12/23/2011
  • tirofibanshopper from KAF Community
  • I used pretty much all the ingredients from KAF (eg, carmel color, malt powder, and the different KAF flours). As others state, the dough is little sticky out of the bread machine, but not to worry. This is one of the best tasting breads I've made so far. It's only been a few hours and already a quarter of the loaf has been eaten by family members. Also, it seems to take a little longer to rise (2 hours) than some of the other KAF recipes, but that won't keep me from making more of these delicious loaves.
  • star rating 11/28/2011
  • judycarmstrong3813 from KAF Community
  • I made this recipe right before Thanksgiving to test it out. I meant to just use the dough cycle on my Zo machine, but I pressed the wrong button and it make the loaf of bread instead! Wow, It was still good. Probably not as pretty as if you baked it outside the machine, but deeelicious!
  • star rating 11/22/2011
  • judy1104 from KAF Community
  • I am very choosey about rye bread, and this one is my favorite. It makes wonderful patty melts and reuben sandwiches. I have modified it a bit, though, to accommodate ingredients that I use and my baking methods. For the flours, I use freshly milled dark rye grain and red spring wheat (similar to the Lancelot flour). I add 2 tbsp. of vegetable oil, 1 tbsp. wheat gluten, and 2 tsp. orange juice. The additional liquids reduces the amount of water by about 1/6 cup. I also use a long fermentation on almost all of my breads, but especially those that use whole grains. Fermentation is normally 14-15 hours, but sometimes longer. Proofing (the second rise) is usually 45 minutes to an hour. This leaves the yeast with enough growth potential to produce a good oven spring.
  • star rating 09/27/2011
  • EasyLyle from KAF Community
  • Used this KA "Pumpernickel-Onion Loaf" recipe to win first place in the "Open Bread Class" at the annual Washington County Fair in Easton, NY in late August The ribbon should go to KA for supplying great materials as well as a source for out standing products. (I'll keep the money award, $ 6.00 for retirement) Easylyle
  • 03/26/2011
  • Dawn DeMeo from KAF Community
  • I'd love to see this recipe listed with weights. I always use my kitchen scale when baking bread. I noticed the online recipe varies slightly from the recipe on the bag of pumpernickel flour. The bag calls for 2 1/4 cups AP flour. The online version calls for 2 cups of high gluten flour, but they are otherwise identical. Does high gluten flour weigh more than AP flour?
    The high gluten, bread and AP flours weigh the same. Here is a link to our ingredients weight chart. I hope you find it helpful: http://www.kingarthurflour.com/recipe/master-weight-chart.html ~Amy
  • star rating 01/31/2011
  • Rose Is Rose from KAF Community
  • I made this exactly as the recipe states on the flour bag, (including non-diastatic malt for brown sugar) except for using the caramel color. It turned out fantastic. I kneaded it on the stand mixer for 10 minutes and spooned in tablespoons of all purpose flour at regular intervals as it kneaded. Once it came off of the mixer (when it began to not cling to the sides of the bowl), I hand-kneaded it a few turns with about 1/4 cup more flour. Unfortunately, I think some folks equate "sticky" with slack. My dough was slightly sticky, but still smooth and elastic. If your dough isn't strong enough, it won't raise. I didn't realize the web recipe called for high-gluten flour. Next time, I will add a tablespoon of gluten in the mix and maybe use 1 teaspoon of diastatic malt in addition to the brown sugar. I used the everything bread topper. The bread had a delicious flavor and was way better than anything you could ever hope to buy. Will be making again! Thanks for the recipe.
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