Crock Pot Pumpernickel Bread
- 1 teaspoon granulated sugar
- 1 13 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
- Stir sugar into warm water in large bowl and sprinkle yeast over top.
- Let stand for 10 minutes then stir to dissolve yeast.
- Add next 7 ingredients and beat on low to moisten.
- Beat on high for 2 minutes.
- Stir in second amount of rye flour.
- Grease bottom of 3-1/2 quart slow cooker.
- Turn dough into cooker.
- Place 5 paper towels between top of slow cooker and lid.
- 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.
- Do not lift lid for the first 1-3/4 hours cooking time.
- Cook on High for about 2 hours.
- Loosen sides with knife and turn out onto rack to cool.
- Cut into 14 slices.
sugar, water, active dry yeast, flour, rye flour, molasses, cooking oil, cocoa, salt, caraway seeds, rye flour
Taken from www.food.com/recipe/crock-pot-pumpernickel-bread-433791 (may not work)