hearty pumpernickel

  • 1-1/4 cups lukewarm water
  • 1/3 cup molasses
  • 2 tablespoons cocoa powder
  • 1-1/2 tablespoons vegetable oil
  • 1 tablespoon caraway seeds
  • 1-1/2 teaspoons instant coffee crystals
  • 1-1/2 teaspoons salt
  • 1-1/2 cups white flour*
  • 1 cup + 2 tablespoons whole wheat flour
  • 1 cup + 1 tablespoon rye flour
  • 3 teaspoons yeast
  1. Measure ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select GRAIN setting and 1.5 lb. loaf setting.
  4. Push Start button. There will be a 25-minute preheat delay before mixing begins.
  5. The Complete Signal will sound when bread is done.
  6. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
  7. Allow to cool before slicing.

Time: 4:10 hours

caraway rye

  • 1-1/4 cups lukewarm water
  • 2 tablespoons powdered milk
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons butter or margarine
  • 3/4 cup whole wheat flour
  • 1-3/4 cups white flour*
  • 3/4 cup rye flour
  • 1 tablespoon caraway seeds
  • 1-3/4 teaspoons yeast
  1. Measure ingredients in the order listed into Baking Pan.
  2. Measure ingredients in the order listed into Baking Pan.
  3. Select GRAIN setting and 2.0 lb. loaf setting.
  4. Push Start button. There will be a 25-minute preheat delay
    before mixing begins.
  5. The Complete Signal will sound when bread is done.
  6. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
  7. Allow to cool before slicing.

Time: 4:10 hours

bran muffin bread

  • 1-1/4 cups lukewarm water
  • 3 tablespoons molasses
  • 2 teaspoons sugar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 cups white flour*
  • 1/2 cup bran cereal
  • 1-1/4 teaspoons yeast
  • Add Ingredient: 1/2 cup raisins
  1. Measure first 7 ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select BASIC setting and REGULAR or DARK crust.
  4. Push Start button. There will be a 15-minute preheat delay
    before mixing begins.
  5. At Add Ingredient beep, add raisins.
  6. The Complete Signal will sound when bread is done.
  7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain
    in bread. Remove paddle when loaf is cool.)
  8. Allow to cool before slicing.

Time: 3:50 hours

oatmeal nut

  • 1-1/3 cups lukewarm water
  • 2 tablespoons powdered milk
  • 1-1/4 teaspoons salt
  • 2 tablespoons molasses
  • 2 tablespoons butter or margarine
  • 1 cup whole wheat flour
  • 2 cups white flour*
  • 1/3 cup oatmeal, quick cooking
  • 2 teaspoons yeast
  • 2 teaspoons yeast
  1. Measure first 10 ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select GRAIN setting.
  4. Push Start button. There will be a 25-minute preheat delay
    before mixing begins.
  5. At Add Ingredient beep, add nuts.
  6. The Complete signal will sound when the dough is done.
  7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
  8. Allow to cool before slicing.

Time: 4:10 hours

*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.

Cracked Wheat

  • 1-1/4 cups lukewarm water
  • 2 tablespoons powdered milk
  • 1-1/4 teaspoons salt
  • 2 tablespoons honey
  • 2 tablespoons butter or margarine
  • 1 cup whole wheat flour
  • 1-1/2 cups white flour*
  • 3/4 cup cracked wheat (bulgar)
  • 1-1/4 teaspoons yeast
  1. Measure ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select GRAIN setting.
  4. Push Start button. There will be a 25-minute preheat
    delay before mixing begins.
  5. The Complete signal will sound when the dough is done.
  6. Using pot holders, remove Baking Pan from the unit and
    carefully turn bread out of Baking Pan. (Mixing paddle
    may remain in bread. Remove paddle when loaf is cool.)
  7. Allow to cool before slicing.

Time: 4:10 hours

100% Whole Wheat

  • 1-1/2 cups lukewarm water
  • 2 tablespoons powdered milk
  • 1-1/2 teaspoons salt
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons butter or margarine
  • 3-3/4 cups whole wheat flour
  • 1-3/4 teaspoons yeast
  1. Measure ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select GRAIN setting.
  4. Push Start button. There will be a 25-minute preheat delay
    before mixing begins.
  5. The Complete signal will sound when the dough is done.
  6. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
  7. Allow to cool before slicing.

Time: 4:10 hours

sour dough starter

  • 1 cup skim milk
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 cups all-purpose white flour
  • 1/2 cup water
  • 2-1/4 teaspoons yeast
  1. Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.
  2. Add sugar, salt and flour and beat until well blended.
  3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. (The mixture should become bubbly.)
  4. Heat 1/2 cup water to about 100°F (43°C). and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.
  5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate; stir each day if desired.
  6. Store completed starter in refrigerator.
  7. To use starter, bring to room temperature and allow it to bubble.
  8. To replenish starter (this should be done after each use), add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water
    to the remaining starter. Mix well.
  9. Refrigerate starter until ready to use again.

Note: Do not be concerned if your starter does not bubble a great deal. It may still be used in the bread and the
bread will have a mild sour dough flavor.

breadmaker sour dough bread

(Bakes in the Baking Pan)

  • 2/3 cup lukewarm water**
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons sugar
  • 3-1/2 cups white flour*
  • 1-3/4 cups Sour Dough Starter (see recipe sour dough starter reciepe)
  • 2-1/2 teaspoons yeast
  1. Measure all ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select BASIC setting and REGULAR or DARK crust.li>
  4. Push start button. There will be a 15-minute preheat delay before
    mixing begins.
  5. The Complete Signal will sound when the bread is done.
  6. Using a pot holder, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain
    in bread. Remove paddle when loaf is cool.)
  7. Allow to cool before slicing.

Time: 3:50 hours
** When using American bread flour, use 1/2 cup water instead of 2/3 cup.

Corn Bread

  • 1 cup lukewarm water
  • 2 tablespoons powdered milk
  • 1/4 cup honey
  • 3 tablespoons butter or margarine
  • 1 teaspoon salt
  • 3 cups white flour*
  • 1/2 cup cornmeal
  • 1-1/4 teaspoons yeast
  • Add Ingredient: 1/2 cup frozen corn kernels
  1. Measure first 8 ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select BASIC setting and REGULAR or DARK crust.
  4. Push Start button. There will be a 15-minute preheat delay
    before mixing begins.
  5. At Add Ingredient beep, add frozen corn.
  6. The Complete Signal will sound when bread is done.
  7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
  8. Allow to cool before slicing.

Time: 3:50 hours

*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.

Irish Soda Bread

  • 1-1/3 cups milk
  • 2 tablespoons butter or margarine
  • 2 teaspoons sugar
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3-1/3 cups white flour*
  • 1 teaspoon yeast
  • Add Ingredient: 1/3 cup raisins
  1. Measure first 8 ingredients in the order listed into Baking Pan.
  2. Insert Baking Pan securely into unit; close lid.
  3. Select BASIC setting and REGULAR or DARK crust.
  4. Push Start button. There will be a 15-minute preheat delay before mixing begins.
  5. At Add Ingredient beep, add raisins.
  6. The Complete Signal will sound when bread is done.
  7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain
    in bread. Remove paddle when loaf is cool.)
  8. Allow to cool before slicing.

Time: 3:50 hours

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