Pumpernickel





Part I

1 1/2 c bread flour

2/3 c rye flour

1/3 c whole wheat flour

1 tsp salt

2 Tbsp cornmeal

1 1/2 Tbsp sugar

1 Tbsp dry milk

1 tsp caraway seeds

1 1/2 tsp instant yeast

2 Tbsp D.D. Williamson Caramel

Color Powder



Part II

3/4 c water (70- 80F)

2 Tbsp molasses

1 1/2 Tbsp margarine



Directions:

1. Combine Part I ingredients.

2. Make a well in the dry ingredients and add Part II ingredients.

3. Mix for 2- 2.5 minutes, check the consistency, a bit of flour or water
may need to be added at this point.

4. Shape dough into slightly flattened round loaf, place on a lightly
greased baking sheet and cover. Let rise for an hour.

5. Uncover the bread and bake in a preheated oven for 30-35 minutes at
375°F.

6. The internal temperature of the loaf should be about 200°F when the bread
is done.

7. Cool on a wire rack.

8. Enjoy!

This bread can also be made in a bread machine by placing all the
ingredients in the order suggested by the manufacturer, select bread
setting, choosing crust color and loaf size.



Tips:



For variation, change the proportions of the three different kinds of flour.
For example, add more rye flour than the recipe calls for and decrease the
amount of the bread flour. This can be quite adventurous so have fun with
it!