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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • 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!

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    • 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!

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    • on June 01, 2008

      A REALLY OUTSTANDING bread, one what tastes as good plain (when fresh out of the oven) as it does with any spread! Easy to prepare, too! Even had some toasted, & that's wonderful with a bit of cream cheese! Thanks for sharing! [Made & reviewed while touring Germany on Zaar's World Tour 4]

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    • on May 31, 2008

      I used a seven-grain hot cereal mix from the bulk section of our grocery store, and Brer Rabbit dark molasses. Mine came out moist and chewy, a little difficult to slice, but hearty, sweet, and rich-flavored. Good with butter and jam, cream cheese, or a slice of Swiss. Much better than what they sell for Pumpernickel in the store!

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    • on May 21, 2007

      I was so nervous this wouldn't turn out, being different from any "bread" recipe I've tried. It actually is more like a cake. Quite crunchy and dense, doesn't rise much and has the lovely smell of molasses. I used 1/2 each blackstrap and fancy molasses. Also nice with raspberry jam! Thanks!

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    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
    21%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 308.0 mg
    12%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.8 g
    23%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    four-grain cereal

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