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Pumpernickel Rye Bread Recipe

Recipe by: 106a802496d678ba

"This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook45 m
  • Ready In3 h 40 m
  • 1Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  • 2After 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.
  • 3Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Footnotes
  • Editor's Note:
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 151 cals
  • 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 bread flour
  • 1 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 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 1/2 teaspoons active dry yeast
Nutrition

Amount per serving ( 5 total)

  • Calories:
    151
    8%
  • Fat:
    1.9
    3%
  • Carbs:
    27.7
    9%
  • Protein:
    6.2
    12%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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