Pumpernickel Bread II

Pumpernickel Bread II
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    15 People
  • VIEWS
    133

Embrace the rustic charm of homemade pumpernickel! This recipe delivers a deeply flavorful loaf with a delightful crumb, perfect for sandwiches, toast, or simply savoring on its own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    3 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    1 g
  • Sodium
    226 mg
  • Sugar
    7 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, combine the bread flour, rye flour, cornmeal, salt, yeast, cocoa powder, and brown sugar. Mix well. (2 minutes)

Image Step 02
02 Step

Recipe View Add the warm milk, vegetable oil, and molasses to the dry ingredients. Mix thoroughly until a shaggy dough forms. (3 minutes)

Image Step 03
03 Step

Recipe View Turn the dough out onto a lightly floured surface and knead by hand for 15-20 minutes, until smooth and elastic. (20 minutes)

Image Step 04
04 Step

Recipe View Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes, or until almost doubled. (30 minutes)

Image Step 05
05 Step

Recipe View Punch down the dough to release the air. Form it into a loaf shape and place it in a greased 9 1/2x5 inch loaf pan. (5 minutes)

Image Step 06
06 Step

Recipe View Cover the pan with a damp cloth and let the dough rise for about 1 hour, or until it has nearly doubled in size. (60 minutes)

Image Step 07
07 Step

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (15 minutes)

Image Step 08
08 Step

Recipe View Bake the bread in the preheated oven for 25-30 minutes. For the last 10 minutes of baking, cover the top of the loaf with aluminum foil to prevent it from getting too dark. (30 minutes)

Image Step 09
09 Step

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For a deeper flavor, try using dark molasses.
If you don't have rye flour, you can substitute with whole wheat flour.
A stand mixer with a dough hook can be used for kneading instead of by hand.
Ensure your yeast is fresh for optimal rising.

Leone Walsh

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 44 Ratings)
Total Reviews: (4)
  • Agustina Metz

    This recipe is fantastic! The bread came out perfect. My family loved it!

  • Kian Erdman

    I didn't have any molasses, so I used honey instead. It still turned out great!

  • Mitchel Konopelski

    I've tried a few pumpernickel recipes, and this one is by far the best. The cocoa powder adds a lovely depth of flavor.

  • Glennie Beier

    Easy to follow instructions, and the bread is delicious. I will definitely be making this again.

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