Black forest pumpernickel bread
- Course: Bakery Pastry Biscuits and Muffins
- Yield:
Black forest pumpernickel bread ingredients
- 1 1⁄3 c Water -- (¾ C.)
- 5 1⁄2 c Bread Flour -- (2/3 C.)
- 1 c Rye Flour -- (2/3 C.)
- 1 c Whole Wheat Flour -- (2/3 C
- 5 1⁄2 t Salt -- (1 tsp.)
- 5 1⁄2 T Oil -- (1 T.)
- 1⁄3 c Molasses -- (3 T.)
- 3 T Cocoa Powder -- (2 T.)
- 1 T Caraway Seeds -- (2 tsp.)
- 2 t Red Star Yeast -- (2 tsp.)
Cooking Black forest pumpernickel bread
1. Use light crust setting cool 1 hour before slicing.
2. Note: i always do something.
3. But i like to add 1 tsp. instant espresso powder for flavor.
4. I"ve also done this bread on a dough cycle and finished it in my oven.
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