PUMPERNICKEL BEER BREAD

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Pumpernickel Beer Bread image

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

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

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

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