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Pumpernickel Bread

1 tsp. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast (1 scant Tbsp. )
1 cup all purpose flour
1 cup rye flour
2 Tbsp. molasses (not blackstrap)
2 Tbsp. cooking oil
2 Tbsp. cocoa
1 tsp. salt
2 tsp. caraway seed (optional)
1 cup rye flour

Stir sugar into warm water in large bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Add next 7 ingredients. Beat on low to moisten. Beat on high for 2 minutes. Stir in second amount of rye flour. Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker. Place 5 paper towels between top of slow cooker and lid. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the first 1-3/4 hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.

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