Name: Pumpernickel Bread II
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: Warm milk - 2 cups; Vegetable oil - 2 tablespoons; Molasses - 4 tablespoons; Bread flour - 3 ¼ cups; Rye flour - 1 ⅓ cups; Cornmeal - ½ cup; Salt - 1 ⅓ teaspoons; Active dry yeast - 2 ⅔ teaspoons; Unsweetened cocoa powder - 4 tablespoons; Brown sugar - 2 ⅔ tablespoons

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.