Step 7: The cooking is done

Remove from the oven and cool the loaves on their side.
I don't know if this is Pumpernickel or not, and frankly I'm not such a purist that I would care. <br>What I do know is that it is quite good, as I just made it this evening and enjoyed it with some barbequed tri-tip. <br>It is very similar in texture to the dark brown mini loaves you will find at your table when you visit steakhouses such as Black Angus or Outback. Where it differs primarily in taste is in the noticeability of the molasses flavor. This bread has quite a strong molasses flavor (as I assumed it would when I read the ingredients) which I think could be toned down by going half molasses / half brown sugar? That might provide a milder, more even flavor. <br>This loaf tasted a lot like just a very sweet, artisan dark rye (with some caraway seeds.) <br> <br>Remember bakers - we don't all have the same oven. I burnt mine slightly by following times to the letter. I imagine my oven must run a little hot so pay attention to yours if you already know that it runs a bit hot or cool deviating from standard.
Dear Waltman, many, if not most, Pumpernickel recipes in this country&nbsp;darken the bread in similar ways as this author. From the website German Food Guide (<a href="http://www.germanfoodguide.com/pnickel.cfm" rel="nofollow">http://www.germanfoodguide.com/pnickel.cfm</a>): &quot;The American Version of Pumpernickel Bread. There are many differences between the American and German versions of pumpernickel bread. In America, bakers add coloring agents, such as molasses, coffee, or cocoa powder, to the dough to approximate the dark color of the German pumpernickel. Also, wheat (to provide structure) and commercial yeast (to quicken the dough's rising time) is added to American pumpernickel breads. American pumpernickel is most often baked without a bread form, resulting in a round loaf. Because of these differences, the American pumpernickel more closely resembles a dark rye bread.&quot; Thank you for the recipe sdbigguy. I'm new to pumpernickel and haven't had much luck yet. Will give this one a try!
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Please don't call this recipe pumpernickel. Molasses, cocoa, caraway seeds? The may be delicious bread, but it sure ain't pumpernickel!<br> <br> From Wikipedia: &quot;Traditional German pumpernickel contains <strong>no colouring agents</strong>, instead relying on the Maillard reaction to produce its characteristic deep brown colour, sweet, dark chocolate, coffee flavor, and earthy aroma (however, it is not uncommon to use darkly toasted bread from a previous batch as a colouring agent). Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250&deg;F or 120&deg;C), steam-filled oven. &quot;
It fits many of the characteristics of Pumpernickel.... I never claimed it to be Traditional German Pumpernickel... hope that clear it up a bit.
This is an awesome bread recipe. I love that you used a bread machine because I have one too and would totally want to use it. Also, thanks for the option. I don't like coffee and now I have no excuse not to make and enjoy this bread!!!
Thanks... like it says, you can replace the coffee with Dr. Pepper ( I have had good results with that for the non-coffee drinkers.... still mighty tasty.... don't know show it would do with Pepsi or Coke as the substitute.
This looks great. Awesome instructions. :)
Thank you... The girls and the doctor at work are going to be very happy to see me bringing in fresh pumpernickle this morning. Have a great New Year!

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Bio: I was born in the Chicago, Illinois and spent my formative years in a small community known as Wonder Lake. I moved to Greers Ferry ... More »
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