Pumpernickel Quick Bread

• 1 pint buttermilk
• 2 tablespoons molasses
• 2 cups whole wheat flour
• 1 1/2 cups light rye flour
• 1/4 cup cornmeal
• 1 tablespoon natural (unsweetened) cocoa powder
• 1 medium shallot, minced
• 1 tablespoon caraway seeds
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into cubes (optional)

1. Preheat oven to 425u0b0 F, and place a rack in the middle of the oven. For a round loaf, grease or parchment-line a baking sheet; for a rectangular loaf, grease a 9x5 loaf pan.
2. In a measuring cup, whisk together buttermilk and molasses. Set aside.
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 (if using) 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. For a round loaf, turn the dough out onto the baking sheet, form it into a round, and use a sharp knife to slash an X in the top. For a rectangular loaf, transfer the dough to the loaf pan and even out the top. 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. 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.

buttermilk, molasses, whole wheat flour, light rye flour, cornmeal, natural, shallot, caraway seeds, baking soda, salt, cold unsalted butter

Taken from food52.com/recipes/24796-pumpernickel-quick-bread (may not work)