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Easy Pumpernickel Bread
Nb persons: 0
Yield: 2 loaves bread
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol. 2 1997
1 pkg. (16 oz.) | hot roll mix |
3/4 c. | warm (105-115 degrees) strongly brewed coffee |
2 | eggs |
1/4 c. | molasses |
3/4 c. | rye flour |
3 tsp. | caraway seed, divided |
2 tsp. | cocoa |
1 | egg white, lightly beaten |
In a small bowl, sprinkle yeast from roll mix over coffee; allow yeast to soften. Stir in eggs and molasses. In a medium bowl, combine roll mix, rye flour, 2 tsp. caraway seed, and cocoa. Add yeast mixture, stir until a soft dough forms. Place in a large bowl sprayed with cooking spray, turning once to coat top of dough. Cover and let rise in a warm place (80-85 degrees) about 1 hour or until doubled in size.
Turn dough onto a lightly floured surface and knead 3 minutes or until dough becomes smooth and elastic. Shape dough into 2 round loaves and place on a greased baking sheet. Spray tops of dough with cooking spray, cover, and let rise in a warm place 1 hour or until doubled in size.
Preheat oven to 350 degrees. Brush dough with egg white and sprinkle with remaining 1 tsp. caraway seed. Bake 25-30 minutes or until bread is golden brown and sounds hollow when tapped. Transfer to a wire rack to cool completely. Store in an airtight container.
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