GE 106732 - Page 11

11
Pumpernickel
NOTE: The amount of yeast called for is correct even though the 1
1
⁄2-Pound and
2-Pound recipes use the same amount.
1
1
⁄2-Pound Loaf
1
1
⁄4 cups coffee (room temperature)
1
⁄4 cup skim milk powder
1
1
⁄4 teaspoons salt
2 tablespoons honey
1 tablespoon molasses
1 tablespoon shortening
1
1
⁄2 cups whole wheat flour
1 cup all-purpose/bread flour
1
⁄2 cup rye flour
2 tablespoons cocoa powder
3
⁄4 teaspoon bread machine yeast
Barley Date
1
1
⁄2-Pound Loaf
1
1
⁄4 cups water
1
⁄4 cup skim milk powder
1
1
⁄2 teaspoons salt
3 tablespoons packed brown sugar
1 tablespoon molasses
2 tablespoons vegetable oil
3
⁄4 cup whole wheat flour
1
1
⁄2 cups all-purpose/bread flour
1
⁄2 cup barley flour
1
⁄3 cup barley flakes
1
⁄2 cup whole pitted dates
1
1
⁄2 teaspoons bread machine yeast
2-Pound Loaf
1
1
⁄2 cups coffee (room temperature)
1
⁄3 cup skim milk powder
1
1
⁄2 teaspoons salt
2 tablespoons honey
2 tablespoons molasses
2 tablespoons shortening
1
3
⁄4 cups whole wheat flour
1
1
⁄4 cups all-purpose/bread flour
3
⁄4 cup rye flour
3 tablespoons cocoa powder
3
⁄4 teaspoon bread machine yeast
2-Pound Loaf
1
2
⁄3 cups water
1
⁄3 cup skim milk powder
1
3
⁄4 teaspoons salt
3 tablespoons packed brown sugar
1 tablespoon molasses
2 tablespoons vegetable oil
1
1
⁄4 cups whole wheat flour
1
1
⁄2 cups all-purpose/bread flour
3
⁄4 cup barley flour
1
⁄2 cup barley flakes
3
⁄4 cup whole pitted dates
1
3
⁄4 teaspoons bread machine yeast