Pumpernickel

Course : Bread Machine
Serves: 1
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Ingredients:

--- (1-pound loaf)
3/4 cup water
1 cup white bread flour
1/3 cup wheat bread flour
2/3 cup rye flour
1 tablespoon dry milk
1 1/4 tablespoons sugar
1 teaspoon salt
1 1/4 tablespoons butter
2 tablespoons cornmeal
1 tablespoon and 2 teaspoons cocoa (powdered)
2 1/2 tablespoons molasses
1/4 teaspoon instant coffee
1 teaspoon caraway seeds
1 2/3 teaspoons yeast (fast rise)
--- (1 1/2-pound loaf)
1 1/4 cups water
1 1/2 cups white bread flour
1/2 cup wheat bread flour
1 cup rye flour
1 1/2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/4 cup cornmeal
2 1/2 tablespoons cocoa (powdered)
3 1/2 tablespoons molasses
1/2 teaspoon instant coffee
2 teaspoons caraway seeds
2 1/2 teaspoons yeast (fast rise)
 

Preparation / Directions:

This bread requires an extra knead. The whole wheat and rye flours used in this recipe are low in gluten. To overcome this, after the machine has completed its first knead, simply reset and restart the machine. It's not unusual for the top to be slightly honey-combed. Because of the double knead, I only use the regular bake cycle


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