Black Forest Pumpernickel
1 photo of Black Forest Pumpernickel Recipe
By
Jane Whittaker
@janenov46
1
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.
We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.
Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Bread Machine
Ingredients
- 1 1/8 c
- water
- 1 1/2 c
- bread flour
- 1 c
- rye flour
- 1 c
- whole wheat flour
- 1 1/2 tsp
- salt
- 1 1/2 Tbsp
- vegetable oil
- 1/3 c
- molasses
- 3 Tbsp
- cocoa powder
- 1 Tbsp
- caraway seeds
- 2 tsp
- active dry yeast
How to Make Black Forest Pumpernickel
- 1Place all ingredients in bread pan in the order given.
- 2Select Light crust if you have that option, and hit start.
- 3After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.
