Quick Basic Pumpernickel Rye Bread

This Pumpernickel rye bread is a dense, slightly sweet dark bread.

pumpernickel rye 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.

Click the link to download PDF version of this recipe.

Pumpernickel Rye Bread

Prep Time30 minutes
Cook Time45 minutes
Course: Breads, Breakfast
Cuisine: European
Keyword: breads, 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.
Click the link to download PDF version of this recipe.
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