6 recipes found
Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
In a medium bowl, blend dry vegetable soup mix, sour cream, and spinach.
Remove top and insides of pumpernickel loaf, creating a bread bowl. Reserve removed bread.
Spoon sour cream and spinach mixture into pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Preheat oven to 350 degrees F (175 degrees C).
Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Place ingredients into the bread machine in order suggested by the manufacturer.
Use the Light Crust or Whole Wheat settings. Start the machine.
Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
Preheat the oven at 350 degrees C (175 degrees C).
Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.