Breadman BK1065SQ - Pumpernickel Bread

18
PUMPERNICKEL BREAD
INGREDIENTS 1LB. 1½LB. 2LB.
Large eggs, at room tem-
perature
1 2 2
Water (80°F – 90°F)
2
/3 cup ¾ cups 1
1
/3 cups
Oil 1½ Tbsp. 2 Tbsp. ¼ cup
Honey 1½ Tbsp. 2 Tbsp. ¼ cup
Dry skim milk powder 1½ Tbsp. 3 Tbsp. 3 Tbsp.
Cocoa powder 1 Tbsp. 3 Tbsp. ¼ cup
Caraway seeds 2 tsp. 2 Tbsp. 3 Tbsp.
Instant coee granules ½ tsp. 2 tsp. 1 Tbsp.
Salt ¾ tsp. 1½ tsp. 2 tsp.
Whole wheat our
1
/3 cup ¾ cup 1 cup
Rye our
1
/3 cup ¾ cup 1 cup
Bread our 1½ cups 1½ cups 2 cups
Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
WHOLE
WHEAT
BK1065SQ_IB-and-Recipes_21897.indd 18 1/22/18 2:39 PM