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Ingredients
| water: 1 1/4 cups (warm (110 degrees f/45 degrees c)) |
| vegetable oil: 1 Tbl |
| molasses: 1 1/2 Tbl |
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| light rye flour: 1 cup |
| whole wheat flour: 1/2 cup |
| bread flour (unsifted): 1/4 cup |
| salt: 1 tsp |
| dry whole milk: 3 Tbl |
| instant coffee: 2 tsp |
| unsweetened cocoa powder (sifted): 2 Tbl |
| caraway seed: 1 Tbl |
| active dry yeast: 1 1/2 tsp |
Pumpernickel Rye Bread
Credit: AllRecipes
User rating:
"This is a hearty bread. Mix it in the bread machine, but bake it in the oven. I recommend baking in the oven because the loaf is fuller and the top is much nicer. I hope you enjoy it."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.