Mini Pumpernickel Loaves

Name: Mini Pumpernickel Loaves
Total time: 2 h 35 min
Yield: 16 Mini 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

Intermediate • 16 Mini Loaves • 2 hr 35 min

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.

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

Method

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.