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Pumpernickel Rye Bread, 2 lb. - West Bend

Pumpernickel Rye Bread, 2 lb.

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Full Recipe Details


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

Cooking Process

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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