black forest pumpernickel

Name: Black Forest Pumpernickel
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 10
Cuisine: German
Ingredients: 1 1/8 cup(s) water; 1 1/2 cup(s) bread flour; 1 cup(s) rye flour; 1 cup(s) whole wheat flour; 1 1/2 teaspoon(s) salt; 1 1/2 tablespoon(s) vegetable oil; 1/3 cup(s) molasses; 3 tablespoon(s) cocoa powder; 1 tablespoon(s) caraway seeds; 2 teaspoon(s) active dry yeast

(1 RATING)

59 Pinches 1 Photo

Jane Whittaker

Massena (now in FL), NY

Updated on Jul 27, 2013

This comes straight out of my favorite bread book for my bread machine, Bread Machine Magic by Linda Rehberg and Lois Conway. We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.

Rate

prep time 15 Min

cook time 2 Hr 30 Min

method Bread Machine

yield 10 serving(s)

Ingredients

1 1/8 cups water
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1/3 cup molasses
3 tablespoons cocoa powder
1 tablespoon caraway seeds
2 teaspoons active dry yeast

How To Make black forest pumpernickel

Step 1

Place all ingredients in bread pan in the order given.

Step 2

Select Light crust if you have that option, and hit start.
Step 3

After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.
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