Pumpernickel Rye Bread Recipe

Pumpernickel Rye Bread Recipe

  • 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
  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  2. 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.
  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.
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