PUMPERNICKEL BREAD
1 cup water (70 to 80 degrees F)
2 tablespoons dark molasses
1 tablespoon vegetable oil
4 teaspoons distilled white vinegar
2 tablespoons brown sugar, packed
2 1/4 teaspoons unsweetened cocoa powder
2 1/4 teaspoons instant coffee granules
1 1/2 teaspoons dry minced onion
1 1/2 teaspoons whole caraway seed
1 teaspoon salt
2 cups bread flour
1 1/2 cups medium rye flour
2 teaspoons bread machine yeast
Measure all ingredients into bread machine pan in the order suggested by the manufacturer.
Process on basic/white bread cycle; use medium/normal crust color setting.
Remove bread from pan; cool on wire rack.
Source: Fleischmann's Yeast |