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Pumpernickel Rye Bread | Daily Dine

Pumpernickel Rye Bread

This pumpernickel rye bread made with high-gluten flour, coffee, cocoa, and caraway seeds has a soft texture, deep flavor, and subtle crunch.

drinkside-dish⚡breakfastsnackamerican

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 220 minutes

Servings: 12

Nutritional Information

Calories:151 kcal

Carbohydrate:28 g

Cholesterol:0 mg

Fat:2 g

Dietary Fiber:3 g

Protein:6 g

Saturated Fat:0 g

Sodium:207 mg

Sugar:3 g

Unsaturated Fat:0 g

Ingredients

1.25 cups warm water (110 degrees F/45 degrees C)

1 tablespoon vegetable oil

1.5 tablespoons molasses

1.5 cups unbleached bread flour

1 cup rye flour

0.5 cup whole wheat flour

0.25 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

1.5 teaspoons active dry yeast

Instructions

Step 1
Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the 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
Preheat the oven at 350 degrees C (175 degrees C).
Step 4
Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.