![\"Pumpernickel](\"http:\/\/www.all-creatures.org\/blog\/wp-content\/uploads\/2014\/04\/bread-pumpernickel-300x221.jpg\")
<\/a>Pumpernickel Bread 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 Bread Preparation:<\/h3>\n
This is a healthful, whole grain pumpernickel bread recipe. Use the\u00a0 pumpernickel bread for any sandwich or just to eat with a\u00a0 salad or meal. Pumpernickel bread slices are also great 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 2 equal size pieces and form into loaves making sure that the\u00a0 entire surface of each loaf, including the ends, are coated with the rolled oats. Place\u00a0 each loaf in a\u00a0 terracotta or other baking pan or on a pizza stone coated with a little corn meal,\u00a0 rolled oats, or flour, to keep the bread\u00a0 from sticking.<\/p>\n
Pumpernickel Bread 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 pans 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 30-35 minutes. When the crust is\u00a0 firm, but not crispy, the bread is done. Remove the bread from the oven and cool\u00a0 the loaves on a wire rack.<\/p>\n
Enjoy!<\/p>\n
See all our vegan 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\")