Pumpernickel Bread Recipe
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
- 1 teaspoon active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1 tablespoon molasses
- 1 tablespoon reduced-fat butter
- 1/2 ounce unsweetened chocolate, melted
- 3/4 teaspoon white vinegar
- 1/4 teaspoon salt
- 3/4 cup rye flour
- 1/4 to 1/2 cup whole wheat flour
- 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.
- 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.
- Punch dough down. Shape into a round loaf. Place on a baking sheet 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.
- Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool. Yield: 1 mini loaf (4 slices).
Originally published as Pumpernickel Bread in Cooking for 2 Fall 2008, p7
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