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Ingredientes
- 1 pound loaf
- 1 1/8 c. Water (3/4 C.)
- 1 1/2 c. Bread Flour (2/3 C.)
- 1 c. Rye Flour (2/3 C.)
- 1 c. Whole Wheat Flour (2/3 C.)
- 1 1/2 tsp Salt (1 tsp.)
- 1 1/2 Tbsp. Oil (1 Tablespoons.)
- 1/3 c. Molasses (3 Tablespoons.)
- 3 Tbsp. Cocoa Pwdr (2 Tablespoons.)
- 1 Tbsp. caraway seed (2 tsp.)
- 2 tsp Yeast (2 tsp.) (Red Star)
Direcciones
- For Ellen, I think you could use almost any bread recipe for filling with dip. Here is the "traditional" version - pumpernickel. It is a little more dense than some breads. I use SAF instant yeast and always use a scant Tablespoons for 1-1/2 pound loaves. You might want to add in some vital wheat gluten to make this a less-dense loaf. It is truly delicious and is the only pumpernickel I make. You can also substitute applesauce or possibly another fat substitute for the oil, but it is pretty low already.
- Directions: Use Light Crust settingCool 1 hour before slicing.
- You can add in 1 teaspoon instant EspressoPowder for flavor.
- Bread may also be done on dough cycle, then finished in the oven.
- NOTES : I have tried many bread machine recipes to make a Black Forest Pumpernickel which rises well and tastes good. My favorite is in press. Recipe is given with 1-1/2#size loaf...followed by 1# size loaf
