Pumpernickel Rye Bread

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

• 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
• ½ cup whole wheat flour
• 1 cup rye flour
• 1 ½ teaspoons active dry yeast
• 3 tablespoons dry milk powder
• 1 tablespoon caraway seed
• ¼ cup vital wheat gluten
• 1 ½ tablespoons molasses
• 1 ¼ cups warm water (110 degrees F/45 degrees C)
• 1 ½ cups unbleached bread flour

Recipe Instructions

Step 1

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select 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

Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.