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Pumpernickel Rye Bread
Pumpernickel Rye Bread
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
220 minutes
High-gluten flour, coffee, cocoa, and caraway seeds create a rich, soft pumpernickel rye bread with a deliciously subtle crunch.
Ingredients:
  • 1.25 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon vegetable oil
  • 1.5 tablespoons molasses
  • 1.5 cups unbleached bread flour
  • 1 cup rye flour
  • 0.5 cup whole wheat flour
  • 0.25 cup vital wheat gluten
  • 1 teaspoon salt
  • 3 tablespoons dry milk powder
  • 2 teaspoons instant coffee powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon caraway seed
  • 1.5 teaspoons active dry yeast
Instructions:
  • Add the ingredients to the bread machine pan following the manufacturer's recommendation. Choose the Whole Wheat cycle and press Start.
  • Once the dough has completed its first rise, take it out of the machine. Shape it and transfer it into a lightly oiled 9x5-inch loaf pan. Cover and allow it to rise for 1 hour.
  • Preheat the oven to 350°F (175°C).
  • After baking for 45 minutes, allow the dish to cool completely on a wire rack before slicing, ensuring to remove it from the oven and pan first.

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