Welcome to Bonita's Kitchen! Today we will be making Pumpernickel Bread, see recipe posted below!
Also available in our NEW cookbook, A Little Taste of Home, [ Ссылка ]
See link to GLASS BREAD PANS [ Ссылка ]
Our website link: [ Ссылка ]

Ingredients:
4 -1/3 cups, Multigrain Flour, more if needed
½ cup, cornmeal
¼ cup, white flour, working dough
¼ cup, cocoa powder, unsweetened
1 tbsp or less, sea salt
2 cups, regular or evaporated milk or half water and half milk
1½ tablespoons dark brown sugar
1 tbsp, traditional or fast rising yeast
¼ cup, regular molasses or 40% less sugar
3 tbsp, unsalted melted butter or margarine, plus more for oiling pans and hands  

The multigrain flour got these ingredients: Robin hood multigrain flour with a blend of flours, cracked wheat, cracked rye and whole flex.

Method:
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt together and toss.   
Add ¾ cup of the milk or water In a microwave safe glass bowl for 20 to 30 seconds, then add brown sugar into the warm milk along with the yeast of choice.

Let stand at room temperature until foamy, for about 5 minutes.

In the small glass bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1¼ cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.

Add the melted butter or margarine, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and got a elastic texture to the dough, about 3 to 5 minutes.
Cover with parchment paper and towel. Let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don't matter.
"DON'T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS."
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam. 

SPINACH DIP

INGEDIENTS:
½ CUP COOKED FROZEN SPINACH
1 CUP MAYO OR MIRACLE WHIP
1 TBSP ONION SOUP MIX
1 TSP BLACK PEPPER
½ CUP CHOPPED Celery
½ CUP SOUR CREAM OR GREEK PLAIN YOGURT
1 TBSP OLIVE OIL
¼ CUP CHOPPED GREEN ONION OR CHIVES

METHOD:

Mix all ingredients together and place in the fridge until ready to use.
Enjoy

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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