Pumpernickel Raisin Rye Bread
Ingredients
1 pound loaf
3/4 C. water, warm
1 Tbsp. vegetable oil
2 Tbsp. dark molasses
1 C. bread flour
1/2 C. dark or medium rye flour
1/2 C. whole wheat flour
2 Tbsp. cornmeal
1 Tbsp. unsweetened cocoa
1 tsp. salt
1/2 tsp. caraway seeds
1/2 tsp. instant coffee granules
1 1/2 tsp. bread machine yeast
2/3 C. raisins
Cooking Instructions
Measure carefully, adding ingredients in bread machine pan in the order recommended by the manufacturer except raisins. Select sweet or basic/white cycle. Use light or medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)