This was requested by Casey, and I used a slightly different recipe than the last time. It came out much darker and richer, and I baked it in a round cake pan, rather than a normal loaf pan. He likes the large, round, rustic style loaves of bread.
Pumpernickel Bread II
1 1/4 c. water
1/2 c. molasses
2 T. butter, softened
2 2/3 c. white flour
1 1/2 c. rye flour
1/4 c. cocoa powder
1 T. instant coffee
2 t. salt
1 pkt. bread machine yeast
1/2 c. sunflower kernels
- Add ingredients to bread machine pan in the order recommended by the manufacturer.
- Set machine to "dough" cycle.
- Wait.
- Butter a 9" round cake pan.
- Add dough to pan, and bake at 375˚ for 20-30 minutes.
NOTE: there is no wheat flour in this one.
2 comments:
I remember the first time I tried pumpernickel. I was maybe 6-7 and I thought it was chocolate. Not quite.
Looks fantastic though, great color on it.
At the bottom of that slice the photo has a blurry spot, which is actually steam coming off the bread. :)
Great depth of flavor on this bread.
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