4 Reviews of Red River Pumpernickel Bread

From: White Rose Child

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!

From: Lavender Lynn

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!

From: Sydney Mike

On Jun 1, 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]

From: queenofeats

On Nov 3, 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!