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Receta Black Forest Pumpernickel Bread (for bread machine or conventional yeast dough method)
 These are "petite" size slices from the 7" x 4" loaf baking pan. They're larger than cocktail size bread slices, but cut in fourths, they're perfect for small party sandwich platters. |
 Corned beef and Swiss cheese make perfect pairings. The speckles on bottom of uncut loaf are cornmeal from pan (see recipe.) Bread appears grey here but is a dark chocolate brown like Photo 1. |
 For lack of one long narrow loaf pan I used the 3 smaller ones I had on hand to bake one batch of this bread. They are Bakers Secret Petite Loaf Pans 7" x 4" . The non-stick dark finish bakes more quickly and forms a nice dark crust. |
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A soul-satisfying dark bread with distinctive rye flavor. Supermarket rye breads can be a disappointment - at times dry, ho-hum flavor & nutrition, pricey and even difficult to locate. This bread won’t disappoint! Pair slices of it with corned beef or ham, and Swiss cheese. For parties I like to bake the breads in small narrow loaf pans for fancy sandwich trays. To save time and effort use your bread machine to make the dough, then shape and bake. Or make the bread by conventional yeast dough method.
Ingredientes
- 1 1/8 cups warm water
- 1 1/2 cups bread flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 2 teaspoons gluten (optional)
- 1/2 teaspoon dough conditioner (optional)
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons cooking oil
- 1/3 cup molasses
- 3 tablespoons cocoa powder
- 2 teaspoons active dry yeast
- 1 tablespoon caraway seeds
- Cornmeal (optional)
Direcciones
- Place all ingredients except caraway seeds in bread machine pan in order recommended by manufacturer. Select 1 1/2 pound size and press start. When machine beeps, add caraway seeds.
- After dough cycle ends remove from machine. Shape into desired size and shape. Grease a baking sheet or loaf pan and sprinkle with a small amount of cornmeal. Place loaf seam-side down on prepared pan. Cover and allow to raise until doubled in size. Right before baking, slash the top of loaf diagonally 1/4" once or twice with a sharp thin knife blade to prevent crust splitting at side. Bake at 350 degrees F. Whole loaf for 20-25 minutes. If using dark Bakers Secret pans or small narrow pans the loaf will be done sooner, so check regular loaf pans at 20 minutes and small narrow pans at 17 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 24 servings | |
| Calories 95 | |
| Calories from Fat 11 | 12% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 158mg | 7% |
| Potassium 136mg | 4% |
| Total Carbs 18.5g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.9g | 3% |
| Protein 2.72g | 4% |
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