Tuesday, May 17, 2011

Bread Machine Pumpernickel

The first time I made this bread was for a movie themed supper club.  I called it, "The Scarlet Pumpernickel."  I'm not sure it went with the British comedy inspired scones or Bollywood inspired curry, but it got a lot of compliments.  Since then I have made it many times and my family prefers it to the store bought pumpernickel. 
The recipe (for a 2 lb. loaf) calls for instant coffee, but since we don't drink coffee and never have it in the house I just omit it.

Bread Machine Pumpernickel

1/12 c. water
2 tsp. salt
1/2 c. molasses (you can substitute about 1/3 c. packed brown sugar and 2 Tbsp. water)
2 Tbsp. vegetable oil
1 1/2 c. rye flour
1 1/2 c. whole wheat flour
2 c. bread flour
1/4 c. baking cocoa
2 tsp. instant coffee granules
2 Tbsp. caraway seeds
1 1/4 tsp. quick active bread machine yeast

1.  Measure carefully and place all ingredients into the bread machine in the order recommended by the manufacturer.  (Usually liquids first, then dry ingredients, then create a small well in the center to put in the yeast.)
2.  Select the Whole Wheat Cycle on your machine, though you can use the Basic/White cycle as well.  After cycles are complete and bread is baked, remove from pan and let cook before slicing.

source:  Betty Crocker's Bread Machine Cookbook

No comments:

Post a Comment