Another whole grain bread with goodness of rye, wheat, flax meal, cocoa. If memory serves me right, I had my first pumpernickel bread during our vacation at Disney World. We were in a hurry to get to the parade on a late afternoon and had to grab a cold deli on pumpernickel for a quick bite. It tasted so good that we thought, we should try it again when we get back home. Then when we bought our bread maker, I started looking for recipes/books and upon customer’s suggestion at amazon.com got this very good book titled Bread Machine Magic. I took the recipe for Pumpernickel bread and made changes to ingredients to make it more healthy.
Ingredients: for 1½ lb loaf
1½ cups water
1½ tablespoons olive oil
1/3 cup molasses
1½ teaspoons salt
2 tablespoons flax meal
2 teaspoons wheat germ
2 tablespoons wheat gluten
2 tablespoons oat bran
3 tablespoons unsweetened cocoa powder
¾ cup traditional whole wheat flour
1½ cups bread flour
1 cup rye flour
2 teaspoons dry yeast
- Put all the ingredients in the bread pan (follow the instructions on the manual) and select the dough cycle.
- Preheat the oven to 350 C.
- When the dough cycle ends, empty the dough into a floured surface and shape it into a loaf and let it rise in a greased/floured loaf pan for about an hour.
- Bake the raised dough in the oven for 45 minutes.
- Let the bread cool for about an hour before slicing.
Tastes great with fried egg or with cold deli.
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