Pumpernickel Bread - Breadman BK1065SQ Instruction Manual

PUMPERNICKEL BREAD

INGREDIENTS
Large eggs, at room tem-
perature
Water (80°F – 90°F)
Oil
Honey
Dry skim milk powder
Cocoa powder
Caraway seeds
Instant coffee granules
Salt
Whole wheat flour
Rye flour
Bread flour
Bread machine yeast
18
1-LB. 1½-LB. 2-LB.
1 2 2
2 cup ¾ cups 1 1 cups
/ /
3 3
1½ Tbsp. 2 Tbsp. ¼ cup
1½ Tbsp. 2 Tbsp. ¼ cup
1½ Tbsp. 3 Tbsp. 3 Tbsp.
1 Tbsp. 3 Tbsp. ¼ cup
2 tsp. 2 Tbsp. 3 Tbsp.
½ tsp. 2 tsp. 1 Tbsp.
¾ tsp. 1½ tsp. 2 tsp.
1 cup ¾ cup 1 cup
/
3
1
cup ¾ cup 1 cup
/
3
1½ cups 1½ cups 2 cups
1 tsp. 1¾ tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF