Pumpernickel Bread II Good Recipes

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Pumpernickel Bread II

"This won't be New York Pumpernickel, but it's far the only we use at home."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 15M	Ready in : 2H30M

Mix properly bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix very well. When mixed properly enough that the dough holds together, knead through hand 15-20 mins.
Cover, let upward push in bowl half-hour. Punch down, form, and region into 9 1/2x5 inch pan. Cover with damp fabric and allow upward thrust approximately 1 hour.
Bake in preheated 375 diploma F (190 degrees C) oven 25 to 30 minutes, protecting pinnacle with aluminum foil remaining 10 minutes.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it lightly, and make easy-up less difficult.

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