I feel like I’m supposed to be posting Fashion Friday today… but I haven’t gotten out of my pajamas in two days! I’m not too sure how often Fashion Friday will be happening in the summer. I guess I’ll just have to post more recipes 😀
The other day I went out to the farm and got the garden ready with Kelvin! This year I’ll have green beans, peas, lettuce, cucumbers, zucchini, eggplant, peppers, and tomatoes. And probably even more things that I forgot about. Lotsa pics comin’ your way in 3… 2… 1…
After planting and watering everything Kelvin and I went back to the house and made pumpernickel rye bread!
- 10 oz warm coffee
- 2 1/4 tsp yeast
- 1 1/2 tsp sugar
- 2 tbsp olive oil
- 2 tbsp molasses
- 1 tsp salt
- 1 1/4 c white flour
- 3/4 c dark rye flour
- 1 c whole wheat flour
- 5 tbsp cocoa powder
- 3/4 tsp onion powder (not onion salt)
- In a bread machine, add all of the ingredients. Set the machine to dough setting and let it run its cycle - preferably stirring for 30 minutes then letting it rest for about 50 minutes, or until the dough is 1/2 and inch from the top of the container.
- Transfer dough to a floured surface and knead, turning in at 90 degree angles and folding over itself. Transfer to either a greased pie plate for a round loaf or a bread pan for a regular loaf. Flour lightly and cover with a dishcloth for about 45 minutes or until the dough resembles a loaf of bread.
- Bake uncovered at 350 for 27 minutes or until crust is to your liking. Spread a stick of butter around the crust so it doesn't get hard.