Pumpernickel Rye Bread

Name: Pumpernickel Rye Bread
Cook time: 45 min
Yield: 1 1.5 pound loaf
Cuisine: United Kingdom
Ingredients: 1\u2009¼ cups warm water (110 degrees F/45 degrees C); 1 tablespoon vegetable oil; 1\u2009½ tablespoons molasses; 1\u2009½ cups unbleached bread flour; 1 cup rye flour; ½ cup whole wheat flour; ¼ 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\u2009½ teaspoons active dry yeast

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

INGRIDIENT

1 ¼ cups warm water (110 degrees F/45 degrees C)

1 tablespoon vegetable oil

1 ½ tablespoons molasses

1 ½ cups unbleached bread flour

1 cup rye flour

½ cup whole wheat flour

¼ 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 ½ teaspoons active dry yeast

DIRECTION

Step: 1

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

Step: 2

After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.

Step: 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.

NUTRITION FACT

Per Serving: 151 calories; protein 6.2g; carbohydrates 27.7g; fat 1.9g; cholesterol 0.4mg; sodium 206.7mg.

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