Food recipes
Pumpernickel Bread II
Pumpernickel Bread II Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking molasses wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched cornmeal,...
Pumpernickel Bread II
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
Directions:
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar.
Add milk, oil, and molasses.
Mix thoroughly.
When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes.
Punch down, form, and place into 9 1/2x5 inch pan.
Cover with damp cloth and let rise about 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
Directions:
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar.
Add milk, oil, and molasses.
Mix thoroughly.
When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes.
Punch down, form, and place into 9 1/2x5 inch pan.
Cover with damp cloth and let rise about 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.