Pumpernickel Bread Recipe
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Ingredients: |
Ingredients: 1 3/4 c. warm Water (100° to 110°) 1 (1/4-ounce) packet highly active dry Yeast 2 Tbsp. Sugar 2 Tbsp. instant Coffee granules 1/4 c. Molasses 4 1/2 c. Bread flour 1 c. Rye flour 2 tsp. Salt Vegetable cooking spray 2 Tbsp. Butter or margarine, melted
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Directions: |
Directions:Preheat oven to 200°. Stir together first 3 ingredients in the mixing bowl. Let stand 5 minutes. Add coffee and next 4 ingredients to yeast mixture. Beat at low speed with dough hook attachment for 1 minute or until soft dough comes together. Beat at medium speed 4 minutes. (Dough will be slightly sticky.) Turn dough out onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf. Place on a parchment paper-lined baking sheet; coat lightly with cooking spray, and cover loosely with plastic wrap. Turn oven off, and place loaf in oven. Let rise 30 minutes or until loaf is doubled in bulk. Remove loaf from oven. Remove and discard plastic wrap. Preheat oven to 375°. Bake bread for 30 to 35 minutes. Remove from oven, and brush with melted butter. Cool on wire rack. |
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