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Ingredients
| water: 1 1/8 cups |
| bread flour (unsifted): 1 1/2 cups |
| light rye flour: 1 cup |
| whole wheat flour: 1 cup |
| salt: 1 1/2 tsp |
| vegetable oil: 1 1/2 Tbl |
| molasses: 1/3 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| caraway seed: 1 Tbl |
| active dry yeast: 2 tsp |
Black Forest Pumpernickel Recipe
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly.
- Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
- Oil dough and let rise till doubled in oiled bowl.
- Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it.
- Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds.
- Place in oiled pans or on oiled cookie sheet.
- Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.