Gerry,
Here is a loaf that I made this weekend and Jeff liked it. It doesn't taste
too much like pumpernickel - - I will increase the rye flour next time and
cut back on the buttermilk. We used powdered buttermilk so we might have
used a bit more then the recipe called for.
Reggie
* Exported from MasterCook II *
Buttermilk Pumpernickel <R T>
Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg, pg
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Low Fat
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
Large Loaf: -- (small loaf:)
1 3/4 Tsp Active Dry Yeast -- (1 1/4 t)
2 1/4 C Bread Flour -- (1 1/2 C)
1 C Rye Flour -- PLUS
2 Tbsp Rye Flour -- (3/4 C)
1 1/2 Tbsp Brown Sugar -- (1 T)
1 1/2 Tsp Salt -- (1/2 t)
1 1/2 Tbsp Vegetable Oil -- (1 T)
1 1/2 tbsp Caramel Coloring -- (1T)
1/3 C Buttermilk -- (1/4 C)
1 C Water -- PLUS
2 tbsp Water -- (3/4 C)
This nutritious black bread is perfect with hearty soups, with soft mild
cheeses from ricotta to brie, and with smoked ham or turkey. Plain lowfat
yogurt can be substituted for the buttermilk.
Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions.
Doesn't taste too much like pumpernickel but more like buttermilk. Does
taste good.
Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com but tested by
Jeff!
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