Pumpernickel Beer Bread
"A quick beer bread recipe for pumpernickel. You can substitute rye flour for the whole wheat. You can also add 1/2 cup of chopped almonds or walnuts."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
14 slices
- Serves:
- 14
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 1⁄4 cup cornmeal
- 4 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 2 tablespoons unsweetened cocoa powder
- 2⁄3 cup brown sugar, packed
- 1 cup beer
- 1⁄2 cup warm milk
- 3 tablespoons butter, melted
- 2 tablespoons molasses
directions
- Mix well flour, cornmeal, baking powder, salt, cocoa and brown sugar.
- Mix beer, milk, melted butter, and molasses then add to flour mixture.
- Mix thoroughly, well enough that the dough holds together.
- Dump into oiled 9" x 5" loaf pan.
- Cover, let rest in pan for 30 minutes.
- Bake in preheated 350 degree F (190 degrees C) oven 50-60 minutes.
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