Dark Pumpernickel Onion Bread
This modified recipe from King Arthur's website yields rye bread superior to any store-bought option. Converted for long fermentation to eliminate phytic acid and enhance flavor, it can be made with freshly ground or packaged flours.
- Preparing Time: 1 hour
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 cups warm water
- 1 cup rye flour
- 2 1/4 cups bread flour or 2 cups spring wheat flour
- 1/4 cup potato flour or potato flakes
- 2 tablespoons non-diastatic malt powder (optional)
- 2 tablespoons unsweetened cocoa or 1 tablespoon powdered caramel
- 1 teaspoon deli rye flavor (optional)
- 2 tablespoons minced dried onions
- 1 to 3 tablespoons caraway seeds (depends on preference
- 1 1/2 teaspoon salt
- 2 tablespoons vegetable oil or nut oil
- 1 tablespoon vital wheat gluten
- 1/2 teaspoon instant yeast
- 1 tbsp. braggs apple cider vinegar or other brand
- Carbohydrate 29.9292084671024 g
- Cholesterol 0 mg
- Fat 0.713691434083887 g
- Fiber 5.66132589599358 g
- Protein 4.5927754547999 g
- Saturated Fat 0.0809058267999811 g
- Serving Size 1 1 Recipe (69g)
- Sodium 2.8354938487379 mg
- Sugar 24.2678825711088 g
- Trans Fat 0.240118250371495 g
- Calories 141 calories
* Mix all ingredients until cohesive. For electric mixers, use the paddle on speed 1.
Step-by-step
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* Mix dry ingredients and then add wet ingredients.
