Pumpernickel Bread
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/4 cups warm water1 1/2 tablespoons canola oil1/3 cup blackstrap molasses3 tablespoons cocoa1 tablespoon caraway seed1 1/2 teaspoons salt1 cup all purpose flour (or bread flour)1 cup rye flour2 cups whole wheat flour1 1/2 teaspoons vital wheat gluten1 teaspoon diastatic malt powder2 teaspoons instant yeast
Combine all ingredients and knead for 8-10 minutes by mixer or 12-15 minutes by hand. Adjust water or flour as needed to make a smooth dough that is tacky but not sticky. Let rise until double. Gently deflate loaf and form into a roll. Place into a 9x5 loaf pan and let rise until 1-1/2 inches crowns above the edge of the pan. Bake in a well heated 350 degree oven for 35-40 minutes until an instant thermometer reads 200F.
Serving Size: makes 12 servingss
Number of Servings: 1
Recipe submitted by SparkPeople user GUNFLINTGIRL.
Serving Size: makes 12 servingss
Number of Servings: 1
Recipe submitted by SparkPeople user GUNFLINTGIRL.
Nutritional Info Amount Per Serving
- Calories: 2,213.4
- Total Fat: 24.9 g
- Cholesterol: 0.0 mg
- Sodium: 3,572.9 mg
- Total Carbs: 438.0 g
- Dietary Fiber: 55.6 g
- Protein: 84.3 g
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