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Datenut Pumpernickel Bread Recipe

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This recipe for Datenut Pumpernickel Bread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Tuesday, June 9, 2009


3/4 c. cornmeal
2-1/4 c. water
1/4 c. light molasses
2 tbsp. butter
2 tsp. salt
2 pkg. active dry yeast
1/4 c. warm water (110-115)
1 c. snipped pitted dates
1/2 c. walnuts, chopped
2 c. whole wheat flour
2 c. rye flour
2 to 2-1/2 c. all-purpose flour

In large saucepan, combine cornmeal and the 2-1/4 c. water; cook and stir until thickened and bubbly. Remove from heat. Stir in molasses, butter and salt; cool until just warm (110-115). Soften yeast in the 1/4 c. warm water. Add to cooled cornmeal mixture. Turn into large bowl; stir in dates and walnuts. By hand, stir in whole wheat flour, rye flour and as much of the all-purpose flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in remaining all-purpose flour to make a stiff dough. Continue kneading until dough is smooth and elastic (10 minutes). Place in a greased bowl, turn once. Cover; let rise until double (1-1/4 hours). Punch down; divide into 3 or 4 portions. Place in loaf pans. Cover; let rise until nearly double (50 minutes).

Bake in 350 oven for 40 to 45 minutes for 3 loaves. Cool on racks. Brush with softened butter.




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