Pumpernickel Rye/Caraway Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/3 c water
4 t butter, melted
4 t white vinegar
2 T molasses
1 t instant coffee substitute (Postum/Pero)
3/4 t onion powder or 1 T grated onion
4 t unsweetened cocoa powder
2 T dry milk
3 T sugar
1 1/2 t salt
3 c white flour
1 c rye flour
2 1/2 t caraway seeds
2 1/2 t yeast
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Directions: |
Directions:This recipe takes 3 hours in a bread machine. Add ingredients in order listed.
Otherwise if making by hand, add dry yeast to flour and mix well. Add all dry ingredients together evenly in a large mixing bowl. Add all liquid together and pour into a well in the center of the dry mixture. Stir until a dough forms. Knead until smooth and elastic. Let rise in a warm place until doubled. Punch down and shape into a traditional bread loaf pan and let rise for one hour. (may also choose to make ethnic shape--an oblong french loaf to place on a cookie sheet. Slash the top diagonally with 2 or 3 slashes to allow for expansion during rising time.) Bake at 375 until loaf sounds hollow when tapped and you can smell the bread from the oven. Let rest for 15 min before slicing. May butter the top when hot to have softer top crust. |
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Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: One of my favorite comfort foods. Great with cheese and crackers, hearty soups, or Monte Cristo style sandwiches.
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