European Style Pumpernickel Bread

By MJH

Ingredients

• Small Loaf:
• 3/4 cups water
• 1 cups flour
• 2/3 cup rye flour
• 1/3 cup whole wheat flour
• 1 tablespoons dry milk
• 1 1/4 tablespoons sugar
• 1 teaspoons salt
• 1 1/4 tablespoons butter
• 2 tablespoons cornmeal
• 1 1/2 tablespoons cocoa powder
• 3 tablespoons molasses
• 1/2 teaspoon instant coffee
• 3/4 tablespoon caraway seeds
• 2 1/2 teaspoons yeast
• Large Loaf:
• 1 1/4 cups water
• 2 1/2 cups flour
• 1 cup rye flour
• 1/2 cup whole wheat flour
• 1 1/2 tablespoons dry milk
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 tablespoons butter
• 1/4 cup cornmeal
• 2 1/2 tablespoons cocoa powder
• 4 tablespoons molasses
• 1 teaspoon instant coffee
• 1 tablespoon caraway seeds
• 1 tablespoon yeast (slightly heaping)

Details

Adapted from bellaonline.com

Preparation

Step 1

Place the ingredients in the order given into the pan of the automatic bread machine.

If making a braid, round loaf, or loaf in a regular loaf pan, set the machine to the dough setting; otherwise set the machine to bake a regular loaf.

To form into a braid, divide the dough in half, roll each half into a long rope, and twist together.

Place on a parchment-lined baking sheet and let rise until doubled in bulk.

Bake at 375° for 30-40 minutes or until the loaf sounds hollow when tapped.

If the bread is browning too fast, cover loosely with foil.

You can also form the dough into 1 large or two small round loaves; bake as directed for the braid.

If you want to bake your (large loaf) bread in regular loaf pans, divide dough in half; roll each half to a rectangle about 1" thick, then roll the rectangle up starting at the longest side; pinch the dough along the seam, then take the sides and pinch them together with the loaf.

Roll back and forth a little to make a smooth and even shape, then place in greased loaf pans to rise.

Bake as above.