Pumpernickel Bread Ii
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
41
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Milk (warm)2 tbsps
Vegetable Oil4 tbsps
Molasse3.25 cups
Bread Flour1.333333 cups
Rye Flour1 cup
Cornmeal1.333333 tsps
Salt2.666667 tsps
Active Dry Yeast4 tbsps
Unsweetened Cocoa Powder2.666667 tbsps
Brown SugarDirections:
1
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar
2
Add milk, oil, and molasses
3
Mix thoroughly
4
When mixed well enough that the dough holds together, knead by hand 15-20 minutes
5
Cover, let rise in bowl 30 minutes
6
Punch down, form, and place into 9 1/2x5 inch pan
7
Cover with damp cloth and let rise about 1 hour
8
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes