Quick sour pumpernickel

Yield: 1 Servings

Measure Ingredient
1½ cup Milk
2 cups Rye Flour
2 tablespoons Gluten
2 teaspoons Yeast
¼ cup Coffee
2 tablespoons Vegetable oil
¼ cup Molasses
¼ cup Sugar
2 tablespoons Unsweetend Cocoa
½ teaspoon Salt
2 teaspoons Carraway or Fennel seed
1 cup Whole wheat flour
2 tablespoons Gluten; (Optional)
1⅓ cup Bread Flour
¾ cup Raisins; (optional)



Add the above starter ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours.

Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350.

Makes about 15 rolls.

Posted to recipelu-digest by Kara9718<Kara9718@...> on Mar 28, 1998

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