Pumpernickel Bread II

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

Original recipe makes 9 -1/2×5 inch loaf (2 pounds)

Ingredients

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

  • PREP

    30 mins

  • COOK

    1 hr

  • READY IN

    2 hrs 30 mins

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 1/2×5 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.

Nutrition

Calories: 218 kcal
Carbohydrates: 40.9 g
Cholesterol: 3 mg
Fat: 3.5 g
Fiber: 3 g
Protein: 6.3 g
Sodium: 226 mg

Related Recipes:

Cardamom Bread Welsh Bread Rustic Country Bread Pumpernickel Rye Bread Pumpernickel Bread I Bread Machine Pumpernickel Bread Pumpernickel Spinach Dip I Spinach Dip in Pumpernickel Pumpernickel Spinach Dip II Pumpernickel Bagels