5-Grain Pumpernickel Bread Recipe

Name: 5-Grain Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. mashed potatoes; 1/2 c. rolled oats; 1 c. dark rye flour; 1/3 c. corn meal; 1/3 c. wheat germ; 1/2 c. molasses; 1/4 c. shortening; 2 tsp. salt; 1 1/3 c. boiling water; 1 pkg. dry yeast; 1/4 c. warm water; 3 to 4 c. whole wheat flour (or graham)

Servings: persons

1 c. mashed potatoes
1/2 c. rolled oats
1 c. dark rye flour
1/3 c. corn meal
1/3 c. wheat germ
1/2 c. molasses
1/4 c. shortening
2 tsp. salt
1 1/3 c. boiling water
1 pkg. dry yeast
1/4 c. warm water
3 to 4 c. whole wheat flour (or graham)

1
Combine first 9 ingredients in a large bowl.
2
Cool to lukewarm.
3
Soften yeast in warm water, stir into cooled mixture. Gradually add wheat flour to form dough.
4
Knead on heavily floured surface until smooth, about 10 minutes.
5
Cover, let rise in warm place until double, 1 1/2 to 2 hours.
6
Divide in half, shape into 12 to 14-inch loaves and place on large greased cookie sheets. Cover, let rise 45 to 60 minutes.
7
Dough may not double in size. Bake at 375u00b0 for 30 to 40 minutes until a deep golden brown.

1361

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. mashed potatoes, 1/2 c. rolled oats, 1 c. dark rye flour, 1/3 c. corn meal, and more.

Yes, 5-Grain Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

5-Grain Pumpernickel Bread

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