Crock Pot Pumpernickel Bread |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 18 |
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Another crock pot bread recipe from that I'm planning on trying soon. You'll know I've made it when you see my photo attached to the recipe. Ingredients:
1 teaspoon granulated sugar |
1 1/3 cups warm water |
1 (8 g) envelope active dry yeast (1 tbsp, scant. ) |
1 cup unbleached all-purpose flour |
1 cup rye flour |
2 tablespoons molasses (not blackstrap) |
2 tablespoons cooking oil |
2 tablespoons cocoa |
1 teaspoon salt |
2 teaspoons caraway seeds (optional) |
1 cup rye flour |
Directions:
1. Stir sugar into warm water in large bowl and sprinkle yeast over top.
2. Let stand for 10 minutes then stir to dissolve yeast.
3. Add next 7 ingredients and beat on low to moisten.
4. Beat on high for 2 minutes.
5. Stir in second amount of rye flour.
6. Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
7. Place 5 paper towels between top of slow cooker and lid.
8. 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.
9. Do not lift lid for the first 1-3/4 hours cooking time.
10. Cook on High for about 2 hours.
11. Loosen sides with knife and turn out onto rack to cool.
12. Cut into 14 slices.
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