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Pumpernickel Wreath Recipe # 81


Yield: 1 wreath

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
2-1/4 to 2-3/4 cups all-purpose flour
2 tablespoons brown sugar
1 package Fleischmann's® RapidRise Yeast
2-1/4 teaspoons unsweetened cocoa
2-1/4 teaspoons instant coffee granules
1-1/2 teaspoons Spice Islands® Minced Onions
1-1/2 teaspoons Spice Islands® Whole Caraway Seed
1 teaspoon salt
1 cup water
2 tablespoons dark molasses
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1-1/2 cups medium rye flour
2 eggs, divided use

Directions
Combine 1-1/2 cups all-purpose flour, brown sugar, undissolved yeast, cocoa, coffee, onion, caraway seed and salt in a large bowl. Heat water, molasses, vinegar and oil until very warm (120° to 130°F); stir into dry ingredients. Stir in rye flour, 1 egg and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Dough will be slightly sticky. Cover; let rest 10 minutes.

Divide dough in half; roll each to 26-inch rope. Twist ropes together. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Lightly beat remaining egg; brush on wreath. Bake at 350°F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.


Nutritional Information: Per serving:
Serving size: 1 slice; (about 1/16 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 140; Total fat 2 g; Saturated fat 0 g;
Cholesterol 25 mg; Sodium 150 mg; Carbohydrates 27 g;
Dietary fiber 2 g (1.2 g/oz); Sugars 4 g; Protein 4 g

 







  

 



 

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