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Rye Bread

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Pumpernickel Rye Bread

By: Rodney

"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. I hope you enjoy it."

Rate/Review | Read Reviews (54)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 1 1/2 pound loaf

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

Directions

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.