adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpernickel Bread II
Pumpernickel Bread II
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Indulgent cocoa rye bread with a touch of sweetness from molasses and brown sugar, lightened with bread flour and cornmeal.
Ingredients:
  • 2 cups warm milk
  • 2 tablespoons vegetable oil
  • 4 tablespoons molasses
  • 3.25 cups bread flour
  • 1.3333300352097 cups rye flour
  • 0.5 cup cornmeal
  • 1.3333300352097 teaspoons salt
  • 2.6666700839996 teaspoons active dry yeast
  • 4 tablespoons unsweetened cocoa powder
  • 2.6666700839996 tablespoons brown sugar
Instructions:
  • Combine the bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar in a mixing bowl. Pour in the milk, oil, and molasses. Mix until well combined and the dough holds together. Knead by hand for 15-20 minutes.
  • Allow the dough to rise in a bowl for 30 minutes. Then, punch it down, shape it, and transfer it to a 9 1/2x5 inch pan. Cover with a damp cloth and let it rise for approximately 1 hour.
  • Place in a hot 375°F (190°C) oven for 25-30 minutes, and remember to cover the top with aluminum foil for the last 10 minutes.

Similar Recipes