Pumpernickel-Prune Bread (Abm)

Based on a recipe from BH&G’s cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I’ve placed the 1 ½ pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough.

• Ready In: 4 hrs 10 mins
• Yields: 1 loaf

Ingredients

• 3⁄4 cup water (1 1/4 cups)
• 1  tablespoon shortening (1 tablespoon)
• 1 1⁄3 cups bread flour (2 cups)
• 1⁄2 cup  rye flour (3/4 cup)
• 1⁄3 cup whole wheat flour (1/2 cup)
• 2  tablespoons cornmeal (1/4 cup)
• 1  tablespoon gluten flour (2 tablespoons)
• 2  teaspoons brown sugar (1 tablespoon)
• 1⁄2 teaspoon salt (3/4 teaspoon)
• 1  teaspoon active dry yeast (1 teaspoon)
• 1⁄4 cup  pitted prunes, chopped (1/2 cup)

Directions

1. Add ingredients to your bread machine in the order recommended by its manufacturer and use the basic bread cycle.
2. Tip: I add the pitted prunes at the beep or when the manufacturer suggests adding chopped nuts, chips, etc.