Pumpernickel Bread - Oster 5843 User Manual

Pumpernickel Bread

Extra Large Loaf (2 pounds)
1 1/2 cups water
1/4 cup dark molasses
4 teaspoons margarine or butter, softened
®
2 1/2 cups Gold Medal Better for Bread™ flour
1 1/2 cups rye flour
2 tablespoons cocoa
2 1/2 teaspoons salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups Gold Medal ® Better for Bread™ flour
1 1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.
(For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes.
Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.If Delay Bake option is desired, press
6.Press START. Bread will be done baking in the number of hours indicated.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.
Small Loaf (1 pound)
2/3 cup water
2 tablespoons dark molasses
2 teaspoons margarine or butter, softened
®
1 1/4 cups Gold Medal Better for Bread™ flour
3/4 cup rye flour
1 tablespoon cocoa
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast
and to set timer.
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