Pumpernickel Bread II Recipe

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.

Nutrition

Amount Per Serving (15 total)

Calories
218 cal
11%

Fat
3.5 g
5%

Carbs
40.9 g
13%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

lblorenz

Dec. 8, 2006

"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 measuring..." See more spoons? I found the recipe too wet and had to add quite a bit of extra flour to be able to knead it. It definitely needed to be cooked longer - 40 minutes was still not enough to cook the center. Also, the kneading instructions were a bit vague. Knead 15-20 minutes until...? I used my mixer and only kneaded about 5 minutes. I'm going to play again with this recipe, because, again, the flavor was very good."

PTOMASSONI

Jan. 28, 2003

"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 done...." See more 35-45 minutes might do the trick."

I'm nuts too...

Jul. 23, 2003

"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 sesame see..." See moreds to the top of the bread before baking. Thanks Clem!"

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