RYE BREAD - PUMPERNICKEL

A dark, heavier crumbed rye loaf made from rye and wheat flour, toasted malt and kibbled rye. With a medium volume and a thin crust, this bread is delicious toasted and buttered, then topped with a gooey poached egg for breakfast or lunch!
 
Panasonic/Sunbeam Breadmakers
290g water  
500g Pumpernickel Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast

Other Breadmakers
270g water
500g Pumpernickel Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast
       
Method:
1. French/Wholemeal Setting (3-4 hours).
2. Add ingredients in order (water first, yeast last).
3. Sprinkle dough with sesame seeds and pumpkin seeds for topping at the prompt (optional).
 
BREAD-MAKING SUPPLIES: 
All About Bread
95 Wanneroo Road, Greenwood  WA  6024
www.allaboutbread.com.au

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