Pumpernickel Bread II recipe

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Ingredients

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 ¼ cups bread flour
1 ⅓ cups rye flour
½ cup cornmeal
1 ⅓ teaspoons salt
2 ⅔ teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 ⅔ tablespoons brown sugar

Nutrition Info

217.7 calories
carbohydrate: 40.9 g
cholesterol: 2.6 mg
fat: 3.5 g
fiber: 3 g
protein: 6.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 225.6 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.

  2. Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.

  3. Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

Recipe Yield

9 -1/2x5 inch loaf (2 pounds)

Recipe Note

This may not be New York Pumpernickel, but it is the one we use at home.

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