You are few steps away from creating something from scratch. If you have any questions, we're here to help make these steps easier. Just leave your question in the comments below, and we'll respond promptly. Your culinary journey is important to us, and we're here to support you every step of the way!
Great!!! I love pumpernickel bread but can seldom find without it being made with rye flour which I don’t care for..so you have a new subscriber and a very happy person!!!
So… I’ve got some feedback. Just 2 items and one is very short and nitpicky. 1. Making bread by hand is in no way, shape, or form as easy as using a stand mixer; especially with an enriched dough like this bread is. Not as bad as brioche, but it’s going to be a sticky mess for a good while. It’s hard work making bread by hand and felt like that kneaded acknowledged. 2. Pumpernickel bread is a very specific rye bread. While this may be brown, it doesn’t use rye flour. Even Cheesecake Factory describes their bread as “brown bread baguettes”. Again, just being nitpicky. I did subscribe though because the recipe seems like a good one. I’ll even try the cornmeal despite not being a huge fan of the texture usually. Seems like a sweet bread like this would benefit from a little texture. Hopefully my remarks didn’t come off as rude. They weren’t meant to be.
Actually, it’s accurate to a point. Making bread by hand is no easy challenge but if you’ve been doing it for a long time like I have, I guess it really honestly depends on the person making it so if you want to be specific that person is the average. And if the average person is coming to this channel with very little cooking experience, then yes, making this bread by hand can be a challenge, but it can be done. Most people don’t have a $500 stand mixer. The mixer does a great job at doing all of the legwork. The mixer does an amazing job at helping knead the bread to the point that it develops its gluten. Sometimes in my videos, I can get very technical meaning I’ll throw things out that I already know that my community may not. Last night I was recording a video that will post here shortly and I was using big words that described the industries, specific knife cuts, and I caught myself in the moment saying on camera. These were very technical terms I was using. The feedback is helpful. I took your comment, and I pinned it to the top because it was very well written. The type of flower depends on the type of person. Rye bread flour is not everyone’s favorite, so that’s why I went with a different approach. Something with a little bit more fiber attached to it such as the whole wheat flour. I had to go back and change anything in that recipe. I would have added a tad more molasses to bring out the brown pumpernickel look. Other than that this bread came out fantastic and is a new stable in my household. Thank you for taking the time to be one of very first out of 15,000+ fans to write and engaging comment.
Thank you for your feedback. It is essential to ensure that your oven is accurately calibrated, as older ovens often struggle to maintain consistent temperatures. Our recipe was tested and yielded perfect results at the specified temperature, but I always recommend using my recipes as a guideline. If needed, you can adjust the temperature slightly to suit your oven's performance. I apologize for any inconvenience and hope this information helps.
We don't offer a printable version of our recipes. Everything is done via RUclips and the structure learning approach to teaching it to our community fans.
Here ya go. I too find it annoying to stop and start videos just to grab a recipe. Videos are great references but not the bakers friend when in the midst of bread making. Copy/paste into notepad and print to your hearts content! Pumpernickel Bread "Outback Steakhouse 'Style'" Ingredients: 1 1/2 cup of warm water (105-110f) 1 tbps granulated sugar 1/4 cup honey 1/4 cup brown sugar 1 large egg 1 1/2 tbps molasses 1 1/2 cup of wheat flour 2 1/2 cup of bread flour 2 tbps cocoa powder 1 tsp salt Directions: 1. Add 1 1/2 cup of warm water between 105 to 110 degrees Fahrenheit, 2 tbps of dry active yeast, 1 tbps granulated sugar, and 1/4 cup of honey to a stand mixing bowl. Let stand for 10 minutes or until yeast has foamed up considerably. 2. After the yeast has activated, add 1/4 cup brown sugar, 1 large egg, and 1 1/2 tbps of molasses into the stand mixing bowl and stir. 3. In a separate bowl, sift and mix 1 1/2 cup of whole wheat flour, 2 1/2 cup of bread flour, 2 tbps cocoa powder, and 1 tsp of salt. 4. Dump the sifted dry ingredients into the stand mixing bowl. 5. Attach a dough hook and begin mixing until the dry and wet ingredients are thoroughly mixed. Once the dough has formed and pulled cleanly away from the bowl, mix at a level 2 with the dough hook for approximately 10 minutes or until the dough is elastic. 6. Spray Oil/Butter and Flour two regular size bread pans and set aside. 7. Pull the dough out of the stand mixing bowl and divide into two loaves. Gently roll and form them into two "loaf-like" logs. Place them in your greased and floured bread pans. Set aside to proof for 1 to 2 hours until doubled in size. 8. While proofing, heat oven to 280 degrees Fahrenheit. 9. Once the bread has doubled in size, place in the middle of your oven and bake for approximately 15 to 20 minutes or until bread center is around 190 degrees Fahrenheit 10. Pull the bread from the oven, take them out of the pans on a rack to cool for around 15 to 30 minutes
I DO NOT OWN A BIG MIXER I ONLY HAVE A HAND MIXER. DO YOU THINK THAT WILL BE OK. DOES THE HERSHEYS CHOCOLATE MAKE IT TASTE LIKE CHOCOLATE. COULD THIS BE DONE IN A BREAD MACHINE. I HOPE I DO NOT SOUND STUPIT. THANKS FOR YOUR HELP. NEVER MADE PUMPERNICKEL BREAD BEFORE
Traditional bread is often made by hand, which allows for better control over the dough's texture and consistency. While stand mixers can make the process easier, smaller machines may not have the power needed to handle dense doughs like pumpernickel. They might overheat or struggle with the mixing, so I recommend trying to make the dough by hand. If that’s not an option, a bread machine could be a good alternative. Regarding the Hershey's chocolate, it's unsweetened and primarily used for its rich color rather than sweetness. The key to this bread’s success lies in allowing the dough to rise properly and then baking it immediately. You can also add a decorative touch by sprinkling oats on top before baking. Remember, there’s no such thing as a bad question-questions are how we learn and grow. I’m always here to help and support our community, so don’t hesitate to reach out!
You are few steps away from creating something from scratch. If you have any questions, we're here to help make these steps easier. Just leave your question in the comments below, and we'll respond promptly. Your culinary journey is important to us, and we're here to support you every step of the way!
Great!!! I love pumpernickel bread but can seldom find without it being made with rye flour which I don’t care for..so you have a new subscriber and a very happy person!!!
Sounds great! I love this bread! Sorry, I love most of all bread - hope you get a chance to make this at home.
Excellent video! Subscribed and bell is on!🐊🦅🇺🇲
Thanks for joining the community. Lots more content coming soon. Currently am moving into a new apartment, but will be posting again shortly.
So… I’ve got some feedback. Just 2 items and one is very short and nitpicky.
1. Making bread by hand is in no way, shape, or form as easy as using a stand mixer; especially with an enriched dough like this bread is. Not as bad as brioche, but it’s going to be a sticky mess for a good while. It’s hard work making bread by hand and felt like that kneaded acknowledged.
2. Pumpernickel bread is a very specific rye bread. While this may be brown, it doesn’t use rye flour. Even Cheesecake Factory describes their bread as “brown bread baguettes”. Again, just being nitpicky.
I did subscribe though because the recipe seems like a good one. I’ll even try the cornmeal despite not being a huge fan of the texture usually. Seems like a sweet bread like this would benefit from a little texture. Hopefully my remarks didn’t come off as rude. They weren’t meant to be.
Actually, it’s accurate to a point. Making bread by hand is no easy challenge but if you’ve been doing it for a long time like I have, I guess it really honestly depends on the person making it so if you want to be specific that person is the average. And if the average person is coming to this channel with very little cooking experience, then yes, making this bread by hand can be a challenge, but it can be done. Most people don’t have a $500 stand mixer.
The mixer does a great job at doing all of the legwork. The mixer does an amazing job at helping knead the bread to the point that it develops its gluten.
Sometimes in my videos, I can get very technical meaning I’ll throw things out that I already know that my community may not. Last night I was recording a video that will post here shortly and I was using big words that described the industries, specific knife cuts, and I caught myself in the moment saying on camera. These were very technical terms I was using.
The feedback is helpful. I took your comment, and I pinned it to the top because it was very well written. The type of flower depends on the type of person. Rye bread flour is not everyone’s favorite, so that’s why I went with a different approach. Something with a little bit more fiber attached to it such as the whole wheat flour.
I had to go back and change anything in that recipe. I would have added a tad more molasses to bring out the brown pumpernickel look. Other than that this bread came out fantastic and is a new stable in my household.
Thank you for taking the time to be one of very first out of 15,000+ fans to write and engaging comment.
Hey, not sure if you meant 280 F or 380, but I put the bread for 280 F and it came out uncooked, added it for more time and still not cooked
Thank you for your feedback. It is essential to ensure that your oven is accurately calibrated, as older ovens often struggle to maintain consistent temperatures. Our recipe was tested and yielded perfect results at the specified temperature, but I always recommend using my recipes as a guideline. If needed, you can adjust the temperature slightly to suit your oven's performance. I apologize for any inconvenience and hope this information helps.
anybody who worked at outback knows it's referred to as "chocolate bread"
Agree. That is actually made with cocoa powder.
Please give us a printable recipe!
We don't offer a printable version of our recipes. Everything is done via RUclips and the structure learning approach to teaching it to our community fans.
Here ya go. I too find it annoying to stop and start videos just to grab a recipe. Videos are great references but not the bakers friend when in the midst of bread making.
Copy/paste into notepad and print to your hearts content!
Pumpernickel Bread "Outback Steakhouse 'Style'"
Ingredients:
1 1/2 cup of warm water (105-110f)
1 tbps granulated sugar
1/4 cup honey
1/4 cup brown sugar
1 large egg
1 1/2 tbps molasses
1 1/2 cup of wheat flour
2 1/2 cup of bread flour
2 tbps cocoa powder
1 tsp salt
Directions:
1. Add 1 1/2 cup of warm water between 105 to 110 degrees Fahrenheit, 2 tbps of dry active yeast, 1 tbps granulated sugar, and 1/4 cup of honey to a stand mixing bowl. Let stand for 10 minutes or until yeast has foamed up considerably.
2. After the yeast has activated, add 1/4 cup brown sugar, 1 large egg, and 1 1/2 tbps of molasses into the stand mixing bowl and stir.
3. In a separate bowl, sift and mix 1 1/2 cup of whole wheat flour, 2 1/2 cup of bread flour, 2 tbps cocoa powder, and 1 tsp of salt.
4. Dump the sifted dry ingredients into the stand mixing bowl.
5. Attach a dough hook and begin mixing until the dry and wet ingredients are thoroughly mixed. Once the dough has formed and pulled cleanly away from the bowl, mix at a level 2
with the dough hook for approximately 10 minutes or until the dough is elastic.
6. Spray Oil/Butter and Flour two regular size bread pans and set aside.
7. Pull the dough out of the stand mixing bowl and divide into two loaves. Gently roll and form them into two "loaf-like" logs. Place them in your greased and floured bread pans. Set aside to proof for 1 to 2 hours until doubled in size.
8. While proofing, heat oven to 280 degrees Fahrenheit.
9. Once the bread has doubled in size, place in the middle of your oven and bake for approximately 15 to 20 minutes or until bread center is around 190 degrees Fahrenheit
10. Pull the bread from the oven, take them out of the pans on a rack to cool for around 15 to 30 minutes
I DO NOT OWN A BIG MIXER I ONLY HAVE A HAND MIXER. DO YOU THINK THAT WILL BE OK. DOES THE HERSHEYS CHOCOLATE MAKE IT TASTE LIKE CHOCOLATE. COULD THIS BE DONE IN A BREAD MACHINE. I HOPE I DO NOT SOUND STUPIT. THANKS FOR YOUR HELP. NEVER MADE PUMPERNICKEL BREAD BEFORE
Traditional bread is often made by hand, which allows for better control over the dough's texture and consistency. While stand mixers can make the process easier, smaller machines may not have the power needed to handle dense doughs like pumpernickel. They might overheat or struggle with the mixing, so I recommend trying to make the dough by hand. If that’s not an option, a bread machine could be a good alternative.
Regarding the Hershey's chocolate, it's unsweetened and primarily used for its rich color rather than sweetness. The key to this bread’s success lies in allowing the dough to rise properly and then baking it immediately. You can also add a decorative touch by sprinkling oats on top before baking.
Remember, there’s no such thing as a bad question-questions are how we learn and grow. I’m always here to help and support our community, so don’t hesitate to reach out!