This Pumpernickel rye bread is a dense, slightly sweet dark bread.
Prep time: 30 minutes
Cook time: 45 minutes
Course: Breads, breakfast, dinner
Cuisine: European, German
Keyword: bread,
Ingredients
- ¼ cups warm water
- 1 tablespoon oil
- 1½ tablespoons molasses
- 1 ½ cups unbleached all-purpose flour
- 1 cup rye flour
- ½ cup whole wheat flour
- ¼ cup bread flour
- 1 teaspoon salt
- 3 tablespoon dry milk powder
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 ½ teaspoons active dry yeast
Instructions
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select whole wheat cycle, and start.
- After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9×5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degree C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.
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Pumpernickel Rye Bread
Calories:
Notes
Ingredients
- ¼ cups warm water
- 1 tablespoon oil
- 1½ tablespoons molasses
- 1 ½ cups unbleached all-purpose flour
- 1 cup rye flour
- ½ cup whole wheat flour
- ¼ cup bread flour
- 1 teaspoon salt
- 3 tablespoon dry milk powder
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 ½ teaspoons active dry yeast
Instructions
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select whole wheat cycle, and start.
- After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9×5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degree C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.
