Recipe Image

Pumpernickel Bread with Bread Booster

  • Intermediate
  • 1 loaf
  • 55 min
Baking Success Or Baking Mess


3 cups (750 mL) all-purpose flour
1-1/3 cups (325 mL) rye flour
1 (15 mL) tablespoon Fleischmann's® Bread Booster™
1/2 cup (125 mL) cornmeal
1/3 cup (75 mL) unsweetened cocoa powder
1 tbsp (15 mL) salt
2 cups (500 mL) 3.25% whole milk
2 tbsp (30 mL) dark brown sugar
2 (4-1/2 tsp. / 22mL) envelopes Fleischmann's® Quick Rise Yeast
1/4 cup (60 mL) molasses
3 (45 mL) tablespoons Mazola® Canola Oil


In bowl of stand mixer fitted with dough hook attachment,

whisk together all-purpose flour, rye flour and bread booster. Mix in cornmeal,

cocoa powder and salt on low speed.

In small saucepan set over low heat, heat milk for 3

to 5 minutes or until warm (120ºF to 130ºF/50ºC to 55ºC on instant-read

thermometer). Sprinkle sugar and yeast over milk. Let stand for 5 minutes or

until foamy.

Beat warm milk mixture, molasses and 2 tbsp. (30 mL) oil

into flour mixture on medium-low speed, scraping down side of bowl

occasionally, for 2 to 3 minutes or until ball of dough starts to form and pull

away from side of bowl.

Transfer dough to lightly floured work surface; knead

for 10 to 15 minutes or until smooth and elastic. Grease bowl with remaining

oil; transfer dough to greased bowl. Cover with tea towel; let stand for 30


Return dough to work surface; punch down dough and

knead lightly. Roll and shape into 12-inch (30 cm) log. Place on parchment

paper–lined baking sheet. Cover with damp tea towel; let stand for 45 to 60

minutes or until doubled in size.

Preheat oven to 400˚F (200˚C). Bake for 25 to 30 minutes

or until golden brown and instant-read thermometer inserted into center of loaf

registers 190˚F (88˚C). Let cool completely on rack before slicing.

Tip: Add

1 tsp (5 mL) caraway seeds to the dough if desired.




in saturated fat


in cholesterol


of fibre


in iron

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