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
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