Pumpernickel Rye Bread
This pumpernickel rye bread is a hearty recipe. I recommend baking in the oven instead of a bread machine because the loaf is fuller, with a much nicer top. I hope you enjoy it.
Ingredients
- 1 ¼ cups warm water (110 degrees f/45 degrees c)
- 1 tablespoon vegetable oil
- 1 ½ tablespoons molasses
- 1 ½ cups unbleached bread flour
- 1 cup rye flour
- ½ cup whole wheat flour
- ¼ cup vital wheat gluten
- 1 teaspoon salt
- 3 tablespoons dry milk powder (optional)
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 ½ teaspoons active dry yeast
Directions
- Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Preheat the oven at 350 degrees C (175 degrees C).
- Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.
