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Dark Rye Pumpernickel Bread

4.6
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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
220 min
SERVINGS
12 servings
Breakfast Snack
Dark Rye Pumpernickel Bread
Ingredients
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons molasses
  • 1 1/2 cups unbleached bread flour
  • 1 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 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 1/2 teaspoons active dry yeast
Instructions
1
Insert all the required ingredients into the bread machine's pan, following the manufacturer's recommended sequence. Choose the Whole Wheat setting and initiate the process.
2
Once the dough has undergone its initial rise, carefully take it out of the machine. Form the dough into a loaf shape and place it into a 9x5-inch loaf pan that has been lightly coated with oil. Cover the pan and allow the dough to rise for 1 hour.
3
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
4
Place the dough in the preheated oven and bake for 45 minutes. Remove the loaf from the oven, carefully lift it out of the pan, and let it cool completely on a wire rack before slicing.