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Pumpernickel Rye Bread, 2 lb.

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Pumpernickel Rye Bread, 2 lb.

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.

Ingredients

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

-or-

2 teaspoons bread machine yeast

Directions

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.

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  • West Bend Admin