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
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).
All About Bread
95 Wanneroo Road, Greenwood  WA  6024
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