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Light Pumpernickel Bread
  Servings
 
  Ingredients

  Recipe Info
 

Light Pumpernickel Bread
  Contributor N/A
  Rating Not rated yet
  1+1/3 cups water
1/4 cup vegetable oil
1/2 teaspoon salt
2 teaspoons dried yeast
2 eggs
1/2 cup brown demerara sugar
2 tablespoons cocoa powder
2 cups white flour
1 cup whole wheat flour
1 1/4 cups rye flour
  Instructions
  Place water in large mixing bowl and add sugar, yeast and salt. When mixture has started to bubble, add eggs, oil and gradually add in flour, cocoa, mixing well, first with a large metal spoon and then using fingers. Mix and knead really well. Do not add too much flour while kneading, as the dough will bind to itself quite well once you get going. Knead until smooth and sticky, but not sticky enough to cling to surface. Place in warm, greased bowl and cover. Allow to rise for two hours or until doubled in volume. Then punch down dough and knead lightly. Make into 2 loaves and place in greased loaf pans. Brush with egg wash or milk, if desired and allow to rise for at least one more hour. Bake at 375°F or 190°C for 25 minutes. Brush with melted butter when removing from the oven and allow to cool on baking rack.
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