Swirled Pumpernickel Rye Bread - Crimped Bread Pan


Important Information about your Crimped Bread Pan
This crimped bread pan from the Ekco/Glaco company of Humbolt, Tenn. is one of the best we’ve tested. Made of Steeluminum®, Ekco/Glaco’s steel and aluminum combination which offers the strength of steel and the heat transfer qualities of aluminum, it has a unique silicone coating previously found only in commercial bakery pans. You will be able to remove your bread easily, with no sticking or crumbling.
To protect the silicone surface, coat lightly with a small amount of non-stick vegetable oil spray before each use. After use, simply wipe the pan clean with a paper towel or if you feel it needs washing, use warm water, liquid dish soap and a sponge. Towel dry. Do not use harsh, abrasive cleansers on your pan; do not put it in the dishwasher. It is not necessary and will ruin the finish.
This is a baking pan designed for use in the oven. Don’t set it on a burner on top of the stove, or put it, empty, into a hot oven. Excessively high heat could soften and “ripple” the pan’s coating.
Please treat this pan with consideration. We want it to be one of your favorite pans for years to come.

We developed this recipe just for the Crimped Bread Pan. We wanted to make a fancy bread to highlight the unusual shape of the loaf. This makes the perfect loaf for sandwiches – both hearty tuna heros and the oh-so-delicate watercress and cucumber tea sandwiches that Grandma used to make. The crust is soft. If you prefer a crustier crust, you can remove the loaves from the pans after baking, increase the oven temperature to 450°F and return the loaves to the oven for a few minutes. You can also use your own favorite yeast bread recipe. You will need 1 1/3 times a basic 6 cup bread recipe to make enough dough for two crimped loaves. Each side of the bottom of the pan needs to be filled to the rim with dough.


2 Loaves

King Arthur Baking Information Sheet

File under
crimped, Rye


Pumpernickel Dough
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
3 tablespoons molasses
3 tablespoons brewed coffee
2 teaspoons cocoa powder
1 ½ teaspoons salt
1 1/3 cups pumpernickel flour (you can substitute King Arthur Stone Ground Whole Wheat Flour)
2 2/3 (approximately) King Arthur Unbleached All Purpose Flour

Rye Dough

1 ½ tablespoons active dry yeast
1 1/3 cups warm water
1 ½ teaspoons salt
1 1/3 cups white rye flour
2 ½ cups (approximately) King Arthur Unbleached All Purpose Flour


Dissolve the yeast in the water with the molasses. When the yeast has started to bubble, add the coffee, cocoa, and salt. Stir in the pumpernickel flour. Stir in 2 cups of the unbleached flour. Turn the dough out onto a counter and knead in the remaining flour until you have a dough which is no longer sticky. Place in a bowl, cover with a damp towel, and let rise until doubled in bulk, 1 to 1 ½ hours. Turn in the dough out onto a lightly floured counter and knead to expel any air bubbles. Divide the dough into two pieces.

Follow the directions for Pumpernickel Dough for the Rye Dough. Divide dough into two pieces.

Grease well all nooks and crannies of the crimped bread pan. Roll each piece of dough (you should have four) into a 6x10 rectangle. Place a rye rectangle on your work surface; top with a pumpernickel rectangle. Starting at the long side, roll them together jelly roll style. Place in one side of the bottom half of the crimped bread pan. Repeat for the remaining 2 pieces of dough. See baking instructions below.

Checkerboard Bread

If you want to make checkerboard bread, divide both batches of dough into 3 pieces each and roll each piece out to make 6 6x10 rectangles. With these rectangles make 2 “sandwiches” – one should be layered rye-pumpernickel-rye and the other should be layered pumpernickel-rye-pumpernickel. Cut each sandwich into 3 pieces vertically, lengthwise. To create the checkerboard effect, in one side of the bottom half of the pan place a strip of dough with rye on top in the center and then 2 strips of dough with the pumpernickel on top on either side of it. Repeat for the other half of the pan but this time lay down a strip of dough with the pumpernickel on top in the center and then the remaining 2 strips of dough with the rye on top on either side.

Preheat the oven to 375°F.

Put the top on the pan and let the loaves rise covered for 45-60 minutes. You can gently lift the top up a bit to peek. When the dough has risen almost to the top of the entire pan, they are ready to bake. Bake for 45 minutes, or until the loaves sound hollow when tapped. Cool the loaves on a wire rack before slicing.