Use & Care Manual

18
PUMPERNICKEL BREAD
INGREDIENTS 1½-LB. 2-LB.
Large eggs, at room
temperature
2 2
Water (80°F – 90°F) ¾ cup 1
1
/3 cups
Oil 2 tbsp. ¼ cup
Honey 2 tbsp. ¼ cup
Non fat Dry skim milk
powder
3 tbsp. 3 tbsp.
Cocoa powder 3 tbsp. ¼ cup
Caraway seeds 2 tbsp. 3 tbsp.
Instant coffee granules 2 tsp. 1 tbsp.
Salt 1½ tsp. 2 tsp.
Whole wheat fl our ¾ cup 1 cup
Rye fl our ¾ cup 1 cup
Bread fl our 1½ cups 2 cups
Bread machine yeast 1¾ tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
WHOLE
WHEAT
WHOLE
WHEAT