Pumpernickel Quick Bread Recipe Food Set oven to 350 degrees. grease 1 9" x 5" loaf pan. in a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds. in a small bowl, beat eggs, molasses, milk and oil. pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend. pour batter into prepared loaf pan. Place seam side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes.
Best 9 Pumpernickel Quick Bread Recipes Grease a baking sheet, or line it with parchment paper. in a measuring cup, whisk together buttermilk and molasses. set aside. in a large mixing bowl, whisk together whole wheat flour, rye flour, cornmeal, cocoa powder, shallot, caraway seeds, baking soda, and salt. add butter and use a pastry cutter, a pair of forks, or your fingertips to mix. In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt. mix together water, coffee and molasses. add the water mixture at once and mix with a wooden spoon. if mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Bake mode. prevent your screen from going dark as you follow along. combine 1 cup of water with the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. stir to combine and set aside to cool to lukewarm. Make dough. activate yeast: to the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. stir to combine and allow the yeast to become frothy. about 5 minutes. mix dough: once the yeast is ready, add the molasses, butter, bread flour, rye flour, wheat flour, cocoa powder, and salt.
Comments are closed.