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.
Provided by Rugger
Categories Quick Breads
Time 1h30m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 185.2, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.8, Sodium 395.3, Carbohydrate 35.4, Fiber 2.4, Sugar 11.8, Protein 3.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love