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Rye continued
Pumpernickel Bread
Water, luke-warm 300mls
Butter or margarine 30g
Skim milk powder 2 tablespoons
Cocoa 2 tablespoons
Treacle 2 tablespoons
Salt 1 teaspoon
Bread improver 1 teaspoon
Plain flour 200g
Wholemeal flour 220g
Rye flour 120g
Dry yeast 1 ½ teaspoons