Diabetic Pumpernickel Bread Recipe

AuthorSteve Nubie
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This traditional German bread is a dark-colored whole grain bread that always tops the lists of diabetic organizations recommending smart food choices for diabetics. It provides 1 gram of fat, has a glycemic index of 50 and 15 grams of carbohydrate per one ounce slice. It has a rye flour base.

Instant coffee is added to the recipe to give the finished loaf a nice, warm and brown finish. Decaffeinated instant coffee is also an option because you’re just using it to add a color accent.

INGREDIENTS:
 1 1/8 cups warm water (110° F./43° C.)
 1 1/2 teaspoons of salt
 1 tablespoon of instant coffee
 1 3/4 cups of rye flour
 1 3/4 cups of whole wheat flour
 2 1/2 teaspoons of bread machine yeast
 1 tablespoon of caraway seeds (optional)
DIRECTIONS:
1

Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.

2

When done, let rest for 10 minutes and serve.

3

If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.

Ingredients

INGREDIENTS:
 1 1/8 cups warm water (110° F./43° C.)
 1 1/2 teaspoons of salt
 1 tablespoon of instant coffee
 1 3/4 cups of rye flour
 1 3/4 cups of whole wheat flour
 2 1/2 teaspoons of bread machine yeast
 1 tablespoon of caraway seeds (optional)

Directions

DIRECTIONS:
1

Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.

2

When done, let rest for 10 minutes and serve.

3

If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.

Diabetic Pumpernickel Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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3 Comments
  1. Reply
    lc October 8, 2018 at 7:13 pm

    I use the recipe from my breadmaker and have to add some white flour to make it rise. I will try this recipe but add some white flour.

  2. Reply
    Jeanne August 15, 2018 at 9:17 pm

    I have tried this recipe three times without success. It is just a sticky mess. After the first mixing I have added flour, kneaded it and returned it to the pan and it just returns to a sticky mess.
    Considering the flours used, should it not have added ?

    I really do want to make this bread. Any suggestions as to the problem?

    • Reply
      Admin October 17, 2018 at 7:20 am

      Hmmmm, The recipe is correct from an ingredient and proportion standpoint. A variety of factors from altitude to humidity, age of flour to flour brands can affect dough integrity. You did the right thing. If loose, add flour. If dry, add water.

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