Serves: 5
1. Dissolve yeast in warm water in large bowl. Stir in coffee, salt, 1 tablespoon butter and the molasses. Stir in 1 1/2 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cocoa, caraway seed, rye flour and enough remaining bread flour to make dough easy to handle.
2. Place dough on lightly floured surface. Cover loosely with plastic wrap and let rest 15 minutes. Knead 5 to 10 minutes or until smooth. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease cookie sheet with shortening sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round, slightly flat loaf. Place on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 1 hour.
4. Heat oven to 375°.
5. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from cookie sheet to wire rack. Brush with butter cool.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit salt.
NUTRITION FACTS: 1 Slice Calories 115 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 180mg Carbohydrate 26g (Dietary Fiber 2g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8% DIET EXCHANGES: 1 1/2 Starch
Bread Machine Directions: Use ingredients listed above-except use 2 1/2 cups bread flour and 1 cup plus 2 tablespoons room-temperature water. Measure carefully, placing all ingredients except cornmeal and melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/ Manual cycle. Remove dough from pan. Continue with step 3 for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Swedish Rye Bread: Omit instant coffee, baking cocoa and caraway seed. Add 2 teaspoons anise seed or fennel seed and 2 teaspoons grated orange peel with the rye flour.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Dark Pumpernickel recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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