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<\/a>Pumpernickel\u00a0 Rolls Ingredients:<\/h3>\n
1-1\/3 cups Rye Flour
\n2-2\/3 cups Whole Wheat or Spelt Flour
\n4 tsp. Instant Coffee or Substitute
\n4 tsp. Carob Powder
\n1 tbsp. Caraway Seeds, or as desired
\n4 tsp. Dry Yeast
\n4 tbsp. Molasses
\n4 tsp. Lecithin*
\n1\/4 tsp. Ginger, ground*
\n1\/4 tsp. Vitamin C, crystals*
\n1 cup Rolled Oats (for an outer coating)
\n2 cups Water, warmed to 52\u00b0C. (125\u00b0 F.)
\n* Optional Dough Enhancer<\/p>\n
Pumpernickel\u00a0 Rolls Preparation:<\/h3>\n
This is a healthful, whole grain pumpernickel roll recipe. Use these\u00a0 pumpernickel rolls for any sandwich or just to eat with a\u00a0 salad or meal. They are also great split and toasted for breakfast.<\/p>\n
Add the ingredients, with the exception of the rolled oats, to a mixing bowl\u00a0 or to the bread maker container. Once the flour has been added, hollow out the\u00a0 center of the flour slightly and place the other ingredients in the depression.\u00a0 (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the\u00a0 water.) Start the mixing process. The total kneading time should be approximately 20 minutes.\u00a0 Add a little additional water if needed to aid the kneading process.<\/p>\n
Place a thin layer of rolled oats on a bread board or clean counter top.\u00a0 Place the dough on the rolled oats and form into a cylinder about 1\/3 m. (12″)\u00a0 long. Cut into 12 equal size pieces and form into rolls making sure that the\u00a0 entire surface of each roll, including the ends, are coated with the rolled oats. Place on a\u00a0 terracotta or other baking pan or pizza stone coated with a little corn meal,\u00a0 rolled oats, or flour, to keep the rolls\u00a0 from sticking.<\/p>\n
Pumpernickel\u00a0 Rolls Baking:<\/h3>\n
Set the warming drawer of your oven to low, or the oven to a warm setting\u00a0 45\u00b0C (120\u00b0F maximum). Be careful that the oven does not overheat. Place the baking\u00a0 pan or pizza stone in the drawer or oven to raise the dough.<\/p>\n
When the dough is slightly over double the size, turn the heat up to\u00a0 175-180\u00b0C (350-360\u00b0F). Bake for approximately 30 minutes. When the crust is\u00a0 firm, but not crispy, the bread is done. Remove the rolls from the oven.<\/p>\n
Enjoy!<\/p>\n
See our complete list of Bread recipes: http:\/\/all-creatures.org\/recipes\/bread.html<\/a><\/p>\n
![\"lambrt-60\"](\"http:\/\/www.all-creatures.org\/blog\/wp-content\/uploads\/2013\/01\/lambrt-60.jpg\")
<\/a>The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live<\/em><\/p>\n![\"date\"](\"http:\/\/all-creatures.org\/images\/date.gif\")