Dark Pumpernickel Bread Recipe




 Active dry yeast3⁄4 Ounce (3 Packages)
 Warm water1 3⁄4 Cup (28 tbs) (105 To 115 F)
 Dark molasses1⁄2 Cup (8 tbs)
 Vegetable oil2 Tablespoon
 Caraway seed1 Tablespoon
 Salt1 Tablespoon
 Dark rye flour2 1⁄2 Cup (40 tbs)
 Whole bran cereal1 Cup (16 tbs)
 Cocoa1⁄4 Cup (4 tbs)
 All purpose flour2 1⁄2 Cup (40 tbs)
 Margarine/Butter2 Tablespoon, softened

Nutrition Facts

Serving size: Complete recipe

Calories 3667 Calories from Fat 686

% Daily Value*

Total Fat 79 g120.9%

Saturated Fat 14.8 g73.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6316.9 mg263.2%

Total Carbohydrates 687 g229.1%

Dietary Fiber 124.8 g499%

Sugars 100.1 g

Protein 109 g217.1%

Vitamin A 53.2% Vitamin C 5.4%

Calcium 129.3% Iron 463.7%

*Based on a 2000 Calorie diet


Dissolve yeast in warm water in large bowl.
Stir in molasses, oil, caraway seed, salt, rye flour, bran cereal and cocoa.
Beat until smooth.
Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Brush tops lightly with margarine; let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake until loaves sound hollow when tapped, 30 to 35 minutes.
Cool on wire racks.