Pumpernickel-Prune Bread (Abm) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 1 |
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Based on a recipe from BH&G’s cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I’ve placed the 1 1/2 pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough. Ingredients:
3/4 cup water (1 1/4 cups) |
1 tablespoon shortening (1 tablespoon) |
1 1/3 cups bread flour (2 cups) |
1/2 cup rye flour (3/4 cup) |
1/3 cup whole wheat flour (1/2 cup) |
2 tablespoons cornmeal (1/4 cup) |
1 tablespoon gluten flour (2 tablespoons) |
2 teaspoons brown sugar (1 tablespoon) |
1/2 teaspoon salt (3/4 teaspoon) |
1 teaspoon active dry yeast (1 teaspoon) |
1/4 cup pitted prunes, chopped (1/2 cup) |
Directions:
1. Add ingredients to your bread machine in the order recommended by its manufacturer and use the basic bread cycle.
2. Tip: I add the pitted prunes at the beep or when the manufacturer suggests adding chopped nuts, chips, etc.
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