Pumpernickel Bread Recipe
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Pumpernickel Bread 
Bread Machine Instructions
Yield: 1 round loaf.

1 cup plus 2 tablespoons water
2 tablespoons vegetable oil
2 tablespoons molasses
1 tablespoon cider vinegar
1 egg
1 1/2 teaspoons salt
1 1/2 cups Whole Grain Rye Flour
1 1/4 cups Flour
1 tablespoon Vital Wheat Gluten
1/4 cup dry bread crumbs
2 tablespoons Yellow Corn Meal
1 tablespoon instant coffee granules
1 1/2 teaspoons unsweetened cocoa powder
2 teaspoons FLEISCHMANN's Bread Machine Yeast
Cornmeal, for dusting baking sheet

Add water, oil, molasses, vinegar, egg, salt, rye flour, bread flour, wheat gluten, bread crumbs, cornmeal, coffee granules, cocoa powder and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, transfer dough from machine to a lightly floured surface. Shape dough into a ball. Place ball on a baking sheet that has been greased and liberally dusted with cornmeal. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in size.

Bake in a preheated 375-degree oven 30 to 35 minutes, or until done. Remove from baking sheet and let cool on wire rack.

Source-Breaking Bread with Father Dominic

AUTHOR: Shanny

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