Pumpernickel Beer Bread

Rugger's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Serves: 14

Yield: 14.0 slices

• 1 ½ cups all-purpose flour
• 1 ½ cups whole wheat flour
• ¼ cup cornmeal
• 4 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 2 tablespoons unsweetened cocoa powder
• 2⁄3; cup brown sugar , packed
• 1 cup beer
• ½ cup warm milk
• 3 tablespoons butter , melted
• 2 tablespoons molasses

Directions:

1. Mix well flour, cornmeal, baking powder, salt, cocoa and brown sugar.
2. Mix beer, milk, melted butter, and molasses then add to flour mixture.
3. Mix thoroughly, well enough that the dough holds together.
4. Dump into oiled 9" x 5" loaf pan.
5. Cover, let rest in pan for 30 minutes.
6. Bake in preheated 350 degree F (190 degrees C) oven 50-60 minutes.