Pumpernickel Rye Bread

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

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.
Pumpernickel Rye Bread
Pumpernickel Rye Bread
Pumpernickel Rye Bread
Pumpernickel Rye Bread

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

Categories

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