Pumpernickel Bread II

Yeast Bread - Bread

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

Brief

Prep 30 mins

Cook: 1hr

Additional: 1hr

Total: 2hrs30 mins

Servings: 15

Yield: 9 -1/2x5 inch loaf (2 pounds)

Pumpernickel Bread II

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

Challah II

Bread

Directions

Step 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.

Step 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.

Step 3

Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes covering top with aluminum foil last 10 minutes.

Nutritional Information

Pumpernickel Bread II

Servings Per Recipe:15

Calories: 217.7

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 40.9g 13%

Dietary Fiber: 3g 12%

Sugars: 7.1g

Fat: 3.5g 5%

Saturated Fat: 0.9g 4%

Cholesterol: 2.6mg 1%

Vitamin A Iu: 70.8IU 1%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.1mg

Folate: 76.1mcg 19%

Calcium: 60mg 6%

Iron: 2.2mg 12%

Magnesium: 43.5mg 16%

Potassium: 228.8mg 6%

Sodium: 225.6mg 9%

Thiamin: 0.3mg 32%

Calories From Fat: 31.2

*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.

(-)Nutrition information is provided for reference only. 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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