Pumpernickel Bread II Best Family Recipes
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| Pumpernickel Bread II |
"This might not be New York Pumpernickel, but it's miles the one we use at domestic."
Ingredients :
- 2 cups warm milk
- 2 tablespoons vegetable oil
- 4 tablespoons molasses
- three 1/four cups bread flour
- 1 1/three cups rye flour
- half cup cornmeal
- 1 1/three teaspoons salt
- 2 2/3 teaspoons lively dry yeast
- 4 tablespoons unsweetened cocoa powder
- 2 2/three tablespoons brown sugar
Instructions :
| Prep : 30M | Cook : 15M | Ready in : 2H30M |
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- Mix properly 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 using hand 15-20 mins.
- Cover, let upward thrust in bowl half-hour. Punch down, shape, and vicinity into nine 1/2x5 inch pan. Cover with damp material and allow rise about 1 hour.
- Bake in preheated 375 diploma F (190 stages C) oven 25 to half-hour, covering pinnacle with aluminum foil last 10 mins.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it calmly, and make clean-up easier.
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