Pumpernickel Bread II
Recipe information
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Cooking:
30 min.
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Servings per container:
15
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Source:
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Ingredients for - Pumpernickel Bread II

1. Warm milk - 2 cups
2. Vegetable oil - 2 tablespoons
3. Molasses - 4 tablespoons
4. Bread flour - 3 ¼ cups
5. Rye flour - 1 ⅓ cups
6. Cornmeal - ½ cup
7. Salt - 1 ⅓ teaspoons
8. Active dry yeast - 2 ⅔ teaspoons
9. Unsweetened cocoa powder - 4 tablespoons
10. Brown sugar - 2 ⅔ tablespoons

How to cook deliciously - Pumpernickel Bread II

1. Stage

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. Stage

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. Stage

Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

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