Pumpernickel Bread II

Pumpernickel Bread II

16

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

Ingredients

2 h 30 m {{adjustedServings}} servings 218 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. 1 1/3 tsp? 2 2/3 TB? Who has those mea...

I enjoyed this recipe. The ease of preparing, flavor & texture were great. However the 25-30 minute cook time needs to be lengthened, the first two times I tried this recipe the center was not...

This was my first attempt at homemade bread without a machine. I agree with the previous reviewer, it was good with the reubens, it wasn't as dark as I had hoped, but it was good. I added sesa...