Light Pumpernickel

Preparation info
  • Makes


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

When you’re not in the mood for the punch of pumpernickel or other very dark, grainy breads, you might want to try this substantial but milder hybrid. Slightly sweet and beery, it combines amicably with smoked meats.


  • 1⅓ cups dark beer
  • ¼ cup yellow cornmeal, plus additional for sprinkling the pan
  • 1


  1. Heat the beer to a simmer and stir in the cornmeal. Add the lard, then remove from the heat, stir in the salt and molasses, and cool to 110 degrees.
  2. Meanwhile, combine the warm water, yeast, and sugar in a small bowl and let rise until foamy, about 10 minutes.
  3. Add the yeast mixture to the beer-cornmeal mixture. Beat in the who