| 1 | cup plus 2 tablespoons water |
| 1 1/2 | teaspoons salt |
| 1/3 | cup molasses |
| 2 | tablespoons vegetable oil |
| 1 | cup plus 1 tablespoon rye flour |
| 1 | cup plus 2 tablespoons Gold Medal® whole wheat flour |
| 1 1/2 | cups Gold Medal® Better for Bread™ flour |
| 3 | tablespoons baking cocoa |
| 1 1/2 | teaspoons instant coffee (dry) |
| 1 | tablespoon caraway seed |
| 1 | teaspoon bread machine or quick active dry yeast |
| 1. | Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. |
| 2. | Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack. |
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| Pumpernickel bread is a heavier dark bread. Our recipe uses both rye and whole wheat flours. The molasses, cocoa and coffee not only add flavor, but they also increase the deep brown color. |
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| Here's your chance to make a great Deli Corned Beef Sandwich: Spread slices of pumpernickel bread with a spicy mustard. Pile one slice high with slices of corned beef, drained canned sauerkraut and Swiss cheese, and add the other slice. Serve with big, crisp kosher dill pickles. |
Nutrition Information:
165 ( 25 ); 3 g ( 1 g); 0mg; 300 mg; 34 g ( 4 g); 4 g 0%; 0%; 2 %; 10 % 2