This pumpernickel rye bread is a hearty recipe. I recommend baking in the oven instead of a bread machine because the loaf is fuller, with a much nicer top. I hope you enjoy it.
Prep Time::25 mins
Cook Time::45 mins
Additional Time:: 2 hrs 30 mins
Total Time:: 3 hrs 40 mins
Servings::12
Yield::1 9×5-inch loaf
Ingredients
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 (Optional)
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast
Directions
Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the 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.
Preheat the oven at 350 degrees C (175 degrees C).
Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.
Editor's Note:
To make this recipe in a stand mixer, combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 to 15 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
Grease a 9×5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel or greased plastic wrap, and allow it to rise again until doubled. Bake as directed.
Tips
Mix it in a bread machine or stand mixer, but bake it in the oven.