Pumpernickel Bread II

Pumpernickel Bread II

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

2 h 30 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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Reviews

Read all reviews 18
  1. 26 Ratings

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Most helpful positive review

The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. 1 1/3 tsp? 2 2/3 TB? Who has those mea...

Most helpful critical review

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...

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Least positive
Newest

The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. 1 1/3 tsp? 2 2/3 TB? Who has those mea...

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...

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 sesa...

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.

This bread is awesome! Very tasty and chewy. My dad is from New York and says it's very authentic! Thanks!

Not as dark as I would like, I did it twice and the first time it needed more time to bake and dough ws very dry. After increasing the milk nd raising the tempature of it the product came out f...

Awesome taste. I increased the flour to make it into a soft dough that was only slightly sticky when kneading. Also I increased the rise time, 1 hour on the first rise and then another hour afte...

The taste was right on, however, I had the same problem with cooking time. My bread ended up getting pitched it was hard after cooking so long. The middle was so uncooked at 25-30 minutes that...

This recipe is okay, but not good enough for me to make it again. Lacked a bit in flavor and texture. Also, it definitely needs to bake for about 40 minutes, not 25 to 30.

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