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Ingredients
| 2% milk: 2 cups (warm) |
| vegetable oil: 2 Tbl |
| molasses: 4 Tbl |
| bread flour (unsifted): 3 1/4 cups |
| light rye flour: 1 1/3 cups |
| cornmeal: 1/2 cup |
| salt: 1 1/3 tsp |
| active dry yeast: 2 2/3 tsp |
| unsweetened cocoa powder (sifted): 4 Tbl |
| light brown sugar (packed): 2 2/3 Tbl |
Pumpernickel Bread II
Credit: AllRecipes
User rating:
"This may not be New York Pumpernickel, but it is the one we use at home."
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Prep Time
30 min -
Cook Time
60 min -
Servings
15 serving(s)
Tags
Directions
- 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.
- 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.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.