4.05 of 27

Pumpernickel Bread II

This may not be New York Pumpernickel, but it is the one we use at home.
Prep30 Mins
Cook60 Mins
Ready150 Mins


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


  1. 1Mix 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. 2Cover, 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. 3Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Similar Recipes
3.83 of 18

Pumpernickel Bread I

This is a bread machine product that is dark in color, but lighter in texture. Molasses and cocoa account for the deep color, bread flour and cornmeal ensure the lighter quality.
4.49 of 76

Rye Beer Bread

Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.