Pumpernickel Bread
Extra Large Loaf (2-1/2 pounds)
1-1/2 cups water
1/4 cup dark molasses
2 tablespoons margarine or butter, softened
3 cups bread flour
1-1/2 cups rye flour
3 tablespoons cocoa
1 tablespoon sugar
1 teaspoons salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (2 pounds)
1-1/2 cups water
1/4 cup dark molasses
4 teaspoons margarine or butter, softened
2-1/2 cups bread flour
1-1/2 cups rye flour
2 tablespoons cocoa
2-1/2 teaspoons salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Medium Loaf (1-1/2 pounds)
1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups bread flour
1-1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2-1/2 teaspoons regular active dry yeast
OR
2-1/2 teaspoons bread machine yeast or quick-acting active dry
yeast
Small Loaf (1 pound)
2/3 cup water
2 tablespoons dark molasses
2 teaspoons margarine or butter, softened
1-1/4 cups bread flour
3/4 cup rye flour
1 tablespoon cocoa
1-1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting active dry
yeast
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DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loave, select setting
➄
and for 2.0 and 2.5-lb
select setting
➅
.
5. If Delay Bake option is desired, press ▲ and ▼ to set timer.
6. Press START. Bread will be done baking in the number of hours indicated.
7. Please note: Wheat has a 15-30 minute rest period before mixing begins.
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