18
PUMPERNICKEL BREAD
INGREDIENTS
1-LB.
1½-LB.
2-LB.
Large eggs, at room tem-
perature
1
2
2
Water (80°F – 90°F)
2
/
3
cup
¾ cups
1
1
/
3
cups
Oil
1½ Tbsp.
2 Tbsp.
¼ cup
Honey
1½ Tbsp.
2 Tbsp.
¼ cup
Dry skim milk powder
1½ Tbsp.
3 Tbsp.
3 Tbsp.
Cocoa powder
1 Tbsp.
3 Tbsp.
¼ cup
Caraway seeds
2 tsp.
2 Tbsp.
3 Tbsp.
Instant coffee granules
½ tsp.
2 tsp.
1 Tbsp.
Salt
¾ tsp.
1½ tsp.
2 tsp.
Whole wheat flour
1
/
3
cup
¾ cup
1 cup
Rye flour
1
/
3
cup
¾ cup
1 cup
Bread flour
1½ cups
1½ cups
2 cups
Bread machine yeast
1 tsp.
1¾ tsp.
2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
WHOLE
WHEA
T
BK1065SQ_IB-and-Recipes_21897.indd 18
1/22/18 2:39 PM