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Pumpernickel Caraway Bread Recipe Recipe

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This recipe for Pumpernickel Caraway Bread Recipe, by , is from Brenda's Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Mcmillan

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup water (70 to 80)
2 tablespoons molasses
4-1/2 teaspoons butter
1 teaspoon salt
1 cup bread flour
2/3 cup rye flour
1/3 cup whole wheat flour
2 tablespoons cornmeal
5 teaspoons baking cocoa
4-1/2 teaspoons sugar
3 teaspoons nonfat dry milk powder
1 teaspoon caraway seeds
1/4 teaspoon instant coffee granules
1-1/2 teaspoons active dry yeast

Directions:
Directions:
Combine water and yeast along with of the sugar. Set aside to begin to rise. Combine all dry ingredients along with the remaining sugar. Cut in the butter add the yeast mixture and molasses. Mix well and knead slightly. Place in a warm area until it has raised twice its size.

Bake 375 degrees for 30 minutes. Depending on oven sometimes you have to bake longer.


Number Of Servings:
Number Of Servings:
1 large ball or 2 small
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Sometimes I leave out the seeds.

 

 

 

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