Old Fashioned Pumpernickel bread

Name: Old Fashioned Pumpernickel bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24
Ingredients: 1 1/3 cup strong coffee or espresso; 1/4 cup molasses; 1/4 cup vegetable oil; 1 cup whole grain (wheat) flour; 1 cup rye flour; 2 cups bread (all purpose self-rising) flour; 2 1/2 tsp caraway seeds; 2 tbsp unsweetened cocoa; 1 1/2 tbsp brown sugar; 1 1/3 tsp salt; 2 1/2 tsp yeast (dry quick rise); 2 1/2 tbsp poppy seeds (optional)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 24

Ingredients

1 1/3 cup strong coffee or espresso1/4 cup molasses1/4 cup vegetable oil1 cup whole grain (wheat) flour1 cup rye flour2 cups bread (all purpose, self-rising) flour2 1/2 tsp caraway seeds2 tbsp unsweetened cocoa1 1/2 tbsp brown sugar1 1/3 tsp salt2 1/2 tsp yeast (dry, quick rise)2 1/2 tbsp poppy seeds (optional)

Directions

Using your own strength or a bread maker, combine all ingredients except poppy seeds into a firm dough (make sure your bread maker describes whether to put wet or dry first). You do not need to knead or punch down this dough.

Divide the dough, then divide one half into 3 and further divide those thirds into halves (we are making two dozen, this just helps keep them even). Each of these smal pieces (1/24th of the dough) will be formed into a roll and then the tops will be pressed into a plate of poppy seeds, slightly flattening the rolls.

Place these on a very well-greased pan or on greased wax paper and bake in the oven at 350 for half an hour, afterwards checking with a toothpick for doneness. Great with soup, garlic or butter!

Number of Servings: 24

Recipe submitted by SparkPeople user AUBRAZILLA.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving