Pumpernickel Bread II

4.1
(42)
32 Reviews
16 Photos

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

Submitted by Clem Zulinski
Updated on August 15, 2022
close up view of a slice of Pumpernickel Bread on a wooden cutting board
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Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
15
Yield:
9 -1/2x5 inch loaf (2 pounds)
Jump to Nutrition Facts

Ingredients

  • 2 cups warm milk

  • 2 tablespoons vegetable oil

  • 4 tablespoons molasses

  • 3 ¼ cups bread flour

  • 1 ⅓ cups rye flour

  • ½ cup cornmeal

  • 1 ⅓ teaspoons salt

  • 2 ⅔ teaspoons active dry yeast

  • 4 tablespoons unsweetened cocoa powder

  • 2 ⅔ tablespoons brown sugar

Directions

  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.

Nutrition Facts (per serving)

218 Calories
4g Fat
41g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 218
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 226mg 10%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 229mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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