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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 liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.