Pumpernickel Bread

Name: Pumpernickel Bread
Yield: Yield: 1 large or 2 small loaves (16 servings).
Ingredients: 1 to 2 Tbsp caraway seeds; 2 Tbsp cornmeal for baking pan; 1 tsp instant coffee dissolved in 1 Tbsp boiling water; 1 tsp instant coffee dissolved in 1 Tbsp boiling water; 2 Tbsp oil; 1¾ cups all-purpose flour (approximately); 1½ cups rye flour; 1½ tsp salt; 1 egg yolk beaten with 1 tsp water; 1 egg yolk beaten with 1 tsp water; 1 Tbsp unsweetened cocoa powder; 1 pkg active dry yeast (1 Tbsp); 3 Tbsp molasses; ⅔ cup boiling water; ½ cup warm water (105°F to 115°F); ½ tsp sugar

Preparation info

Yield: 1 large or 2 small loaves (
16
servings).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

½ tsp sugar
½ cup warm water (105°F to 115°F)
1

Bread
Vegetarian

Method

In measuring cup, dissolve ½ tsp sugar in ½ cup warm water. Sprinkle yeast overtop and let stand for 8 to 10 minutes, until foamy. Stir to dissolve. Dissolve cocoa in boiling water. Add molasses and oil; stir well. Cool until lukewarm.

Steel Blade or Dough Blade: (Use dough cycle if your machine has one.) Reserve ¼ cup all-purpose flour. Process remaining all-purpose flour, rye f