Pumpernickel Quick Bread

Directions

1. 1
   Preheat oven to 425° F, and position a rack in the middle. Grease a baking sheet, or line it with parchment paper.
2. 2
   In a measuring cup, whisk together buttermilk and molasses. Set aside.
3. 3
   In a large mixing bowl, whisk together whole wheat flour, rye flour, cornmeal, cocoa powder, shallot, caraway seeds, baking soda, and salt. Add butter and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it's completely incorporated and crumbly. Add buttermilk-molasses mixture and mix just until a sticky dough comes together.
4. 4
   Turn the dough out onto the baking sheet, and use lightly damp hands to form it into a round. Use a sharp knife to cut an X in the top of the loaf. Bake for 45-50 minutes, or until the bread is browned on top and a toothpick inserted in the middle comes out clean. Remove the bread from the oven and let cool for about 15 minutes before transferring to a cutting board.
5. 5
   Slice the bread and serve warm; once it's cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months. You can toast slices of bread straight from the freezer.