Pumpernickel Bread II You Have To Try

Cook and World

Thursday, May 2, 2019

Pumpernickel Bread II

"This won't be New York Pumpernickel, but it is the one we use at domestic."

Ingredients :

2 cups warm milk
2 tablespoons vegetable oil
four tablespoons molasses
3 1/4 cups bread flour
1 1/three cups rye flour
1/2 cup cornmeal
1 1/three teaspoons salt
2 2/3 teaspoons lively dry yeast
4 tablespoons unsweetened cocoa powder
2 2/3 tablespoons brown sugar

Instructions :

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

Mix nicely bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When combined nicely enough that the dough holds together, knead through hand 15-20 minutes.
Cover, permit upward push in bowl 30 minutes. Punch down, shape, and region into 9 1/2x5 inch pan. Cover with damp material and allow upward thrust approximately 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to half-hour, covering top with aluminum foil closing 10 minutes.

Notes :

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

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