Pumpernickel Bread II
Pumpernickel Bread II bakes up dark and aromatic, with cocoa and molasses lending deep color and a hint of bittersweet richness. Rye and bread flour create a tender yet sturdy crumb, while cornmeal adds subtle texture and brown sugar rounds the flavor. Serve warm with butter alongside hearty soups or as a base for robust sandwiches.
- Prep30 mins
- Cook1 hr
- Serves15
- DifficultyMedium
- 1
Combine the bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar and mix well. Add the milk, oil, and molasses, then mix thoroughly. Once the dough holds together, knead by hand for 15-20 minutes.
- 2
Cover and let rise in the bowl for 30 minutes. Punch down, shape, and place in a 9 1/2x5 inch pan. Cover with a damp cloth and let rise for about 1 hour.
- 3
Bake in a preheated 375 degree F (190 degrees C) oven for 25 to 30 minutes, covering the top with aluminum foil for the last 10 minutes.
- Calories 230.39 kcal Moderate
- Protein 7.59 g Moderate
- Carbs 43.96 g Moderate
- Total Fat 2.54 g Low Source
- Saturated Fat 0.28 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.97 mg Low Source
- Sodium 22.15 mg Low Source
- Fiber 3.6 g Moderate
- Sugar 8.03 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 59.11 mg Low Source
- Iron 2.21 mg Moderate
- Potassium 202.91 mg Low Source
- Vitamin A 21.26 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.36 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
- Chocolate 🍫