Post by marlaoh on Dec 24, 2002 10:11:31 GMT -6
Pumpernickel Rye Bread
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 1/2 tablespoons molasses
1 1/2 cups unbleached all-purpose flour
1 cup rye flour
1/2 cup whole wheat flour
1/4 cup bread flour
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 1/2 teaspoons active dry yeast
Directions
1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
2 After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
3 Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.
Makes 1 - 1 1/2 pound loaf
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 1/2 tablespoons molasses
1 1/2 cups unbleached all-purpose flour
1 cup rye flour
1/2 cup whole wheat flour
1/4 cup bread flour
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 1/2 teaspoons active dry yeast
Directions
1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
2 After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
3 Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.
Makes 1 - 1 1/2 pound loaf