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Associate.com - Share Your Recipe!

Recipe Name: Dark Pumpernickel Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
3 Dry yeast
1 3/4 Cup(s) Warm water, 105-115
degrees
1/2 Cup(s) Dark molasses
1 Tablespoon(s) Salt
2 Tablespoon(s) Oil
2 Teaspoon(s) Caraway seed
2 1/2 Cup(s) Medium rye flour
1 Cup(s) Shredded wheat bran cereal
1/4 Cup(s) Cocoa
2 1/2 Cup(s) Flour
Cornmeal
Softened margarine
Directions:
In large bowl, dissolve yeast in warm water. Stiri n molasses,
salt,oil, caraway seed, rye flour, cereal and cocoa. Beat until smooth.
Stirin flour; turn onto floured surface. Cover; let rest 10
minutes.Knead dough until smooth. Place in large, greased bowl; turn to
greasetop. Cover; let rise in warm place until double, about 1
hour.Grease cookie sheet; sprinkle with cornmeal. Punch dough down;
divideinto halves. Shape each into a round, slightly flat loaf. Place
loaveson cookie sheet. Brush tops lightly with margarine. Let rise
untildouble, about 50 minutes.Meanwhile, preheat oven to 375 degrees.
Bake loaves 35 minutes, untilloaves sound hollow when tapped. Remove
loaves from sheet and cool.Makes 2 loaves.Recipe by: Home Cooking July
1996 Posted to MC-Recipe Digest V1 #730 byL979@aol.com on Aug 9, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1102
Calories From Fat: 162
Total Fat: 18.6g
Cholesterol: 0mg
Sodium: 3709.4mg
Potassium: 1747.4mg
Carbohydrates: 220.7g
Fiber: 13.7g
Sugar: 63.7g
Protein: 22.4g


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