• 4servings
  • 45minutes
  • 147calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 teaspoon active dry yeast

  2. 1/3 cup warm water (110 to 115 )

  3. 1 tablespoon molasses

  4. 1 tablespoon reduced-fat butter

  5. 1/2 ounce unsweetened chocolate, melted

  6. 3/4 teaspoon white vinegar

  7. 1/4 teaspoon salt

  8. 3/4 cup rye flour

  9. 1/4 to 1/2 cup whole wheat flour

Instructions Jump to Ingredients ↑

  1. Pumpernickel Bread Recipe photo by Taste of Home In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes.

  4. Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool. Yield: 1 mini loaf (4 slices).


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