Bread Machine Pumpernickel Bread

 "Did this bread come from the bakery?" No, but just like the baker does, we've captured the same unusual spices for great bread color and flavor.



Ingredients

  • 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

Steps

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.

Comments

Post a Comment

Popular posts from this blog

Banana Bread (lighter recipe)

Image
  How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender. Ingredients 1 1/4 cups sugar 1/4 cup unsweetened applesauce 1/4 cup margarine, softened 1/2 cup fat-free cholesterol-free egg product 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired Steps 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2 Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 3 Bake 8-inch loaves ...
Read more

Banana Bread

Image
  This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already. Ingredients 1 1/4 cups sugar 1/2 cup butter, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal™ All-Purpose Flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired Steps 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2 Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and s...
Read more

Banana Nut Bread

Image
  Yum! Savor a slice of banana bread made with whole wheat flour and low fat Greek yogurt. Ingredients 3/4 cup Gold Medal™ all-purpose flour 3/4 cup Gold Medal™ whole wheat flour 1/2 cup sugar 3/4 cup mashed very ripe bananas (about 2 medium) 1 container (6 oz) Greek Fat Free plain yogurt 1/3 cup vegetable oil 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup coarsely chopped nuts Steps 1 Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. 2 In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan. 3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.
Read more