PUMPERNICKEL RYE BREAD RECIPE | ALLRECIPES
This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.
Provided by Rodney
Categories Rye Bread
Total Time 3 hours 40 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 1 1.5 pound loaf
Number Of Ingredients 13
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Nutrition Facts : Calories 150.9 calories, CarbohydrateContent 27.7 g, CholesterolContent 0.4 mg, FatContent 1.9 g, FiberContent 2.9 g, ProteinContent 6.2 g, SaturatedFatContent 0.3 g, SodiumContent 206.7 mg, SugarContent 2.5 g
PUMPERNICKEL BREAD RECIPE - FOOD.COM
Make and share this Pumpernickel Bread recipe from Food.com.
Total Time 4 hours 30 minutes
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Load bread machine according to machine standards.
- Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.
Nutrition Facts : Calories 170.2, FatContent 3.1, SaturatedFatContent 0.4, CholesterolContent 0.2, SodiumContent 300.4, CarbohydrateContent 32.7, FiberContent 2.8, SugarContent 6.6, ProteinContent 4.2
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