Pumpernickel Bread II

SUBMITTED BY: Clem Zulinski PHOTO BY: modi

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

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 9 -1/2x5 inch loaf (2 pounds)

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 1/4 cups bread flour
1 1/3 cups rye flour
1/2 cup cornmeal
1 1/3 teaspoons salt
2 2/3 teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 2/3 tablespoons brown sugar

READ REVIEWS (10)

DIRECTIONS

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.
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.
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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 23, 2003 by I'm nuts too...

This was my first attempt at homemade bread without a machine. I agree with the previous reviewer, it was good with the reubens, it wasn't as dark as I had hoped, but it was good. I added sesame seeds to the top of the bread before baking. Thanks Clem!

9 users found this review helpful

Reviewed on Jan. 28, 2003 by PTOMASSONI

I enjoyed this recipe. The ease of preparing, flavor & texture were great. However the 25-30 minute cook time needs to be lengthened, the first two times I tried this recipe the center was not done. 35-45 minutes might do the trick.

8 users found this review helpful

Reviewed on Jan. 30, 2003 by MADRAY7

This bread was easy to make and turned out beautifully! It did not take as long to make as the recipe said. Everyone loved the flavor. Was great for Reuben sandwiches.

5 users found this review helpful

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