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Pumpernickel Rye Bread, 2 lb.
A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.
12 fl ounces (1½ cup) water, 80°F
2½ tablespoons molasses
3½ tablespoons butter or margarine
2⅔ cups bread flour
⅔ cup medium rye flour
⅔ cup whole wheat flour
2½ tablespoons cocoa, unsweetened
1½ teaspoons salt
2¼ teaspoons active dry yeast
2 teaspoons bread machine yeast
- Add liquids ingredients and butter to pan.
- Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Lock pan into bread maker.
- Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
- Program for recommended select setting BASIC WHITE (1, 2, 3). Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.