Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
SUNFLOWER PUMPERNICKEL RYE
Pumpernickel is a dense, rich, and textured bread. Its flavor is best at room tempera-
ture. It is the regional bread of Bavaria, a province of Germany known for hearty good
food. There is a story that says the Russian dictator Lenin once carved his inkwell out
of a hunk of pumpernickel rye bread. Serve this spread with cheese, use it to make
tomato and red onion sandwiches, pair it with all sorts of wursts and mustard, or just
toast it. This recipe makes great soft pretzels (see Technique: Making Soft Pretzels).
1
1
/
2
-POUND LOAF
1
1
/
3
cups water
3
1
/
2
tablespoons molasses
2 tablespoons butter, melted
1
1
/
2
cups bread flour
1 cup medium or dark rye flour
1
/
2
cup whole wheat flour
1
/
4
cup cornmeal
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons brown sugar
1
1
/
2
tablespoons nonfat dry milk
1
1
/
2
tablespoons gluten
1
/
2
teaspoon instant espresso powder
2 teaspoons caraway seeds
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
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