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Pumpernickel Bread with Bread Booster

           
 
Flavoured with just the right amount of sweetness, this dark pumpernickel bread is moist and tender.
 
 
Intermediate Serves
SKILL LEVEL 1 loaf
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
3 cups (750 mL) all-purpose flour
1-1/3 cups (325 mL) rye flour
1 (15 mL) tablespoon Fleischmann's® Bread Booster™
1/2 cup (125 mL) cornmeal
1/3 cup (75 mL) unsweetened cocoa powder
1 tbsp (15 mL) salt
2 cups (500 mL) 3.25% whole milk
2 tbsp (30 mL) dark brown sugar
2 (4-1/2 tsp. / 22mL) envelopes Fleischmann's® Quick Rise Yeast
1/4 cup (60 mL) molasses
None 1/4 cup (60 mL) condensed milk
3 (45 mL) tablespoons Mazola® Canola Oil
 
 
 
 
Instructions
 

In bowl of stand mixer fitted with dough hook attachment, whisk together all-purpose flour, rye flour and bread booster. Mix in cornmeal, cocoa powder and salt on low speed.

In small saucepan set over low heat, heat milk for 3 to 5 minutes or until warm (120ºF to 130ºF/50ºC to 55ºC on instant-read thermometer). Sprinkle sugar and yeast over milk. Let stand for 5 minutes or until foamy.

Beat warm milk mixture, molasses and 2 tbsp. (30 mL) oil into flour mixture on medium-low speed, scraping down side of bowl occasionally, for 2 to 3 minutes or until ball of dough starts to form and pull away from side of bowl.

Transfer dough to lightly floured work surface; knead for 10 to 15 minutes or until smooth and elastic. Grease bowl with remaining oil; transfer dough to greased bowl. Cover with tea towel; let stand for 30 minutes.

Return dough to work surface; punch down dough and knead lightly. Roll and shape into 12-inch (30 cm) log. Place on parchment paper–lined baking sheet. Cover with damp tea towel; let stand for 45 to 60 minutes or until doubled in size.

Preheat oven to 400°F (200°C). Bake for 25 to 30 minutes or until golden brown and instant-read thermometer inserted into center of loaf registers 190°F (88°C). Let cool completely on rack before slicing.

Tip: Add 1 tsp (5 mL) caraway seeds to the dough if desired.

Nutrition claims

Low in saturated fat

Low in cholesterol

Source of fibre

High in iron

 


 
Total Time
 
Bake Time 30
Rise Time 1hr and 30 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Per 1/12 of loaf
 
Calories  280
Fat / Lipides  6 g
Saturated / saturés  2 g
 
Carbohydrate / Glucides  49 g
Fibre / Fibres  6 g
Sugars / Sucres  10 g
 
Cholesterol / Cholestérol  5 mg
 
Protein / Protéins  9 mg
 
Sodium  610 mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

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