Light Pumpernickel Recipe

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Light Pumpernickel Ingredients

ONE POUND LOAF

2/3 cup water
1 1/3 tbsp vegetable oil
1 1/3 tbsp molasses
2 tsp gluten (optional)
2 tsp sugar
1/2 tsp salt
1 1/4 tsp caraway seeds
1 1/3 tbsp unsweetened cocoa
1 cup rye flour
1 cup bread flour
1 tsp yeast

A Recipe for
Light Pumpernickel

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This Recipe for Light Pumpernickel is one of thousands in the Recipes-to-go Bread Cookbook.

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Light Pumpernickel Recipe
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This is a recipe for Light Pumpernickel from the recipe cookbook of Recipes-to-go (Bread)

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Light Pumpernickel recipe - a tasty recipe for you to add to your collection!
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Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Light Pumpernickel

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Light Pumpernickel Directions

Bake on regular bake cycle

Serves: 1

Light Pumpernickel Recipe brought to you by Recipes To-Go

Light Pumpernickel Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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