Our Recipe Collection

Dark Pumpernickel Bread

The secret to a rich, dark pumpernickel is unsweetened cocoa.
This is an authentic, hearty German bread, delicious with
soups or in salami and cheese sandwiches.

1/2 c HODGSON MILL WHITE or YELLOW CORN MEAL
1 3/4 c water
1 Tbsp. soft butter
1 tsp. salt
1 Tbsp. sugar
2 Tbsp. caraway seeds
1/4 c unsweetened cocoa
3/4 c dark molasses
no stick cooking spray
1 c freshly mashed potatoes, made with skimmed milk
1 pkg. HODGSON MILL ACTIVE DRY YEAST
2 1/2 c HODGSON MILL RYE FLOUR
1 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1/2 c HODGSON MILL BEST FOR BREAD FLOUR
HODGSON MILL WHITE or YELLOW CORN MEAL for baking sheet
1 egg white, beaten

In a medium saucepan, heat corn meal with water. Cook, stirring until thick and smooth, about 5 minutes. Remove from heat and add butter, salt, sugar, caraway, cocoa and molasses. Blend well.

Spray a large bowl with no stick cooking spray. Pour corn meal mixture in second large bowl. Cool to 115 degree F. and add mashed potatoes and yeast. Blend in rye and whole wheat flour and best for bread flour, kneading as you incorporate flour. Turn onto a floured board and continue kneading until dough is smooth and elastic, about 10 minutes.

Put in a prepared bowl, turning to coat all sides of dough. Cover with plastic wrap and a wet towel. Allow to rise in a warm, draft-free place for 1 hour, or until dough has almost doubled. Sprinkle a baking sheet with corn meal. Form into a ball or into a free form loaf and put on a baking sheet. Cover and allow to rise in a warm, draft-free place for 1 hour. Bread will be almost double in bulk.

Preheat oven to 375 degree F. Brush loaf with egg white. Bake for 50 minutes, or until bread sounds hollow when tapped.

Makes 1 loaf, 16 servings. Each serving: 146 calories; 4 gm dietary fiber; less than 1 gm soluble fiber; 30 gm carbohydrates; 4 gm protein; 2 gm fat (9% calories from fat); 1 mg cholesterol; 220 mg sodium; 153 mg potassium; 35 mg calcium.