Mini Pumpernickel Loaves
Ingredients
- 1 1/2 cups water, warm to touch
- 2 1/4 teaspoons Fleischmann’s Quick Rise Instant Yeast
- 3 tablespoons molasses
- 2 tablespoons sugar
- 2 tablespoons neutral oil
- 2 1/2 cups all-purpose flour
- 1 1/2 cups dark or medium rye flour
- 3 tablespoons cocoa powder
- 2 teaspoons kosher salt
- Spinach & artichoke dip, store-bought or homemade, to assemble
PRODUCTS
Instructions
- To the bowl of a stand mixer fitted with the dough hook attachment add water & Fleischmann’s Quick Rise Instant Yeast. Let stand for 5 minutes.
- Whisk in molasses, sugar & oil until combined.
- Sift in flours, cocoa powder & salt. Knead until dough is smooth & elastic, about 8 minutes.
- Shape into a ball, cover & let rest until doubled in size.
- Evenly divide dough into 16 pieces & shape each piece into a mini loaf.
- Transfer to a lined baking sheet, cover & let rise for an additional 30 minutes.
- Bake at 350(f) degrees until cooked throughout, about 20 to 25 minutes.
- Let cool completely before hollowing the center & adding your favourite dip! If making in advance, add the dip just before serving. Garnish with crunchy veggies if desired.
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