Pumpernickel Bread

Total Time

2 Hours 30 Minutes

Servings

15

Ingredients

• 2 cups warm milk
• 2 tablespoons vegetable oil
• 4 tablespoons treacle
• 3 1/4 cups strong flour
• 1 1/3 cups rye flour
• 1/2 cup polenta
• 1 1/3 teaspoons salt
• 2 2/3 teaspoons active dry yeast
• 4 tablespoons unsweetened cocoa powder
• 2 2/3 tablespoons brown sugar

Instructions

1. Mix well strong flour, rye flour, polenta, salt, yeast, cocoa, and brown sugar. Add milk, oil, and treacle. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
2. Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
3. Bake in preheated 190°C oven 25 to 30 minutes, covering top with aluminium foil last 10 minutes.