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    You are in: Home / Recipes / Red River Pumpernickel Bread Recipe
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    Red River Pumpernickel Bread

    Red River Pumpernickel Bread. Photo by Lavender Lynn

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Dreamer in Ontario's Note:

    In Germany this bread would be called black bread (schwartzbrot). The recipe comes from KLM Airlines. I clipped it out of the paper many years ago. It's really easy to make and very healthy.

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    Serves: 16



    Units: US | Metric


    1. 1
      In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
    2. 2
      Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
    3. 3
      Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
    4. 4
      Beat hard for 2 minutes.
    5. 5
      Cover very well and let stand 2 hours or overnight. No need to refrigerate.
    6. 6
      Grease, paper line and butter a 9 x 5 x 3" loag pan.
    7. 7
      Turn in batter and smooth top.
    8. 8
      Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
    9. 9
      During last hour slide a foil oven protector below to be sure it doesn't overbrown.

    Ratings & Reviews:

    • on February 03, 2012


      Delicious flavor. I believe that the next time we make this, we'll use brewed coffee as part of the liquid to increase the depth of flavor a little. We used Hodgson's Mill Mixed Whole Grain cereal and Brer Rabbit Mild Molasses.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010


      This is a lovely bread. I do agree it has the taste/consistancy of a bran muffin. I used a 6 grain hot cereal mix. This is great with a bit of butter and some strawberry jam!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2008


      This was fun to make and tasted really great too! We needed a side dish for our Halloween feast and I couldn't help trying this recipe out as "Tombstone bread!" On any day, however, this bread is a wonderful quick way to make something good. My husband and I both think that it tastes a little more like a bran muffin than pumpernickel, and we agree that it is really more like a cake than a bread in texture, but once we put aside our preconceived notions of "bread" we really enjoyed it. I think maybe a small amount of salt might have added to the flavor a little as well, and I might try that next time I make this. Can't wait to try it with some toppings as recommended by other reviewers!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Red River Pumpernickel Bread

    Serving Size: 1 (63 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 56.0
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 308.0 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 0.8 g
    Sugars 5.8 g
    Protein 0.9 g

    The following items or measurements are not included:

    four-grain cereal

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