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Canape Pumpernickel Bread

1 1/2

cups

pumpernickel flour

1 1/2

cups

King Arthur Unbleached All-Purpose Flour

1

cup

King Arthur 100% White Wheat or Traditional Whole

1/4

cup

malted milk powder

2

tablespoons

vital wheat gluten

1

tablespoon

Deli Rye Flavor

2

teaspoons

instant yeast

1 3/4

teaspoons

salt

1

tablespoon

caramel color, (optional)

2

cups

lukewarm water

3

tablespoons

vegetable oil

1

tablespoon

caraway seeds, (optional)

1

Combine all of the ingredients, and mix and knead—by hand, electric mixer, or bread machine—to form a sticky dough. Let the dough rise in a lightly greased bowl until it's almost doubled in bulk, about 1 hour.

2

Turn the dough out onto a lightly oiled or lightly floured surface, divide it into three pieces, and shape them into logs. Place in greased canape tubes,* attach caps to ends, and allow the loaves to rise till they've filled the tubes about 3/4 full, about 45 minutes.

3

Bake the bread in a preheated 375°F oven for 30 to 38 minutes, until the crust is brown and the internal temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove from the tubes, and cool completely on a rack. Yield: 3 small loaves.

Servings: 3

Yield: 3 loaves

Nutrition Facts

Serving size: 1/3 of a recipe (3.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

392.65

Calories From Fat (34%)

135.3

% Daily Value

Total Fat 15.36g

24%

Saturated Fat 1.3g

6%

Cholesterol 0mg

0%

Sodium 1398.13mg

58%

Potassium 200.34mg

6%

Total Carbohydrates 55.41g

18%

Fiber 3.56g

14%

Sugar 4.77g

 

Protein 8.29g

17%