Pumpernickel Rye Bread

This pumpernickel rye bread made with high-gluten flour, coffee, cocoa, and caraway seeds has a soft texture, deep flavor, and subtle crunch.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 151 Calories

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 teaspoons instant coffee powder
• 1 cup rye flour
• 3 tablespoons dry milk powder
• 1 tablespoon caraway seed
• 1.5 teaspoons active dry yeast
• 0.5 cup whole wheat flour
• 1.25 cups warm water (110 degrees F/45 degrees C)
• 0.25 cup vital wheat gluten
• 1.5 tablespoons molasses
• 1.5 cups unbleached bread flour

Recipe Instructions

Step 1

Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.

Step 2

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.

Step 3

Preheat the oven at 350 degrees C (175 degrees C).

Step 4

Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.