Pumpernickel Bread

By CorbettCook

Calories: 146
Total Fat: 1.8g
Cholesterol: < 1mg
Sodium: 207mg
Total Carbs: 27g
Dietary Fiber: 2.9g
Protein: 5.8g

This is a hearty bread. Mix it in the bread machine, but bake it in the oven. I recommend baking in the oven because the loaf is fuller and the top is much nicer.

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 all-purpose flour
• 1 cup rye flour
• 1/2 cup whole wheat flour
• 1/4 cup bread flour
• 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

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

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 9x5 inch loaf pan. Cover, and let rise for 1 hour.
Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.

Mixed and kneaded in the Kitchen Aid with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. Try adding gluten to see if the rise is better.