Homemade Pumpernickel Bread – a delicious recipe with active dry yeast, warm water, molasses, butter, chocolate, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Shape into a round loaf. Place on a
4
coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes.
5
Bake at 375u00b0 for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
148
kcal
Calories
4
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon active dry yeast, 1/3 cup warm water (110u00b0 to 115u00b0), 1 tablespoon molasses, 1 tablespoon reduced-fat butter, and more.
Yes, Homemade 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.
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