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Rye
Pumpernickel (for breadmaker)

Ingredients

125g rye meal
125g 100% wholewheat flour
250mls tepid water
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoons instant coffee
2 teaspoons caraway seeds
300g white bakers or bread flour
1 teaspoons instant dry yeast

Method

Place all ingredients into the bread pan in the order listed, insert into the breadmaker and close the lid.

Cooking Program: Wholemeal
Size: Medium
Crust: Medium

Because this is a very heavy dough, it tends to bake in an uneven shape. To avoid this, quickly remove the dough after the final knock down, knead the dough to reshape and place back in the bread pan.

Full of flavour, heavy and dense , excellent for open sandwiches and very good to serve with soups and salads.
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