Medium Bread

Pumpernickel Bread II

Name: Pumpernickel Bread II
Prep time: 16 min
Cook time: 62 min
Total time: 78 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups warm milk; 2 tablespoons vegetable oil; 4 tablespoons molasses; 3.25 cups bread flour; 1.33 cups rye flour; 0.5 cups cornmeal; 1.33 teaspoons salt; 2.67 teaspoons active dry yeast; 4 tablespoons unsweetened cocoa powder; 2.67 tablespoons brown sugar

Total Time

1h 18m

16m prep · 62m cook

Servings

4 people

Rating

—

Difficulty

Medium

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

Ingredients

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3.25 cups bread flour
1.33 cups rye flour
0.5 cups cornmeal
1.33 teaspoons salt
2.67 teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2.67 tablespoons brown sugar

Instructions

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.