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Servings: 16
Total Cost: $2.48
Cost Per Serving: $0.16
Total Calories: 3,418
Calories/Serving: 214
| Ingredient | Volume | Mass | Cost | Calorie |
| Milk, Whole (warm) |
2 Cups |
480.00 Grams |
$0.48 |
300 |
| Vegetable Oil |
2 Tablespoons |
28.00 Grams |
$0.06 |
240 |
| Molasses |
4 Tablespoons |
82.00 Grams |
$0.62 |
238 |
| Flour, Bread |
3 1/4 Cups |
13.81 Ounces |
$0.38 |
1,609 |
| Flour, Dark Rye |
1 1/3 Cup |
170.24 Grams |
$0.17 |
552 |
| Corn Meal, Yellow |
1/2 Cup |
80.00 Grams |
$0.09 |
293 |
| Salt, Table |
1 1/3 Teaspoon |
7.98 Grams |
$0.01 |
0 |
| Cocoa Powder, Dutch Processed, Unsweetened |
4 Tablespoons |
21.60 Grams |
$0.41 |
48 |
| Brown Sugar, Packed |
2 2/3 Tablespoons |
36.58 Grams |
$0.11 |
138 |
| Yeast, Instant, Fast Rising |
1/2 Teaspoon |
4.00 Grams |
$0.14 |
0 |
| This recipe for Pumpernickel Bread creates a hearty, dense loaf. We have enjoyed this bread with cream cheese and smoked salmon. Method - Mix bread flour, rye flour, corn meal, salt, yeast, cocoa and brown sugar in a large bowl.
- Add milk, oil and molasses. Mix thoroughly.
- Knead for 15 - 20 minutes.
- Cover and let rise for 30 minutes.
- Punch down, form and place in a 9 1/2 x 5 inch loaf pan.
- Cover and let rise for an hour.
- Pre-heat your oven to 375 degrees F
- Bake for 25 - 30 minutes
- Cover with foil for the last 10 minutes.
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