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Pumpernickel Rye Bread

Food Wiki
This hearty pumpernickel rye bread recipe is best prepared in the oven rather than using a bread machine, as it results in a fuller loaf with a more appealing top. I trust you'll savor every bite.
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Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine world cuisine
Servings 12 (1 9x5-inch loaf)
Calories 151 kcal

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

Instructions
 

  • 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 9x5-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.

Notes

To prepare this recipe using a stand mixer, start by combining all the ingredients in the mixing bowl. Using the dough hook attachment, mix at a low speed, occasionally scraping down the sides of the bowl, for approximately 10 to 15 minutes. Next, transfer the dough to a greased bowl, cover it with both plastic wrap and a kitchen towel, and let it rise until it has doubled in size, which should take around 1 hour.
Grease a loaf pan measuring 9x5 inches. Gently deflate the dough and place it onto a lightly floured surface. Flatten the dough into a rectangular shape, using your hands to press down and eliminate any air bubbles. Fold the dough into thirds and roll it slightly with your hands to form a loaf shape, pinching the seam to seal it. Put the dough into the loaf pan, with the seam side facing down, and cover it with a floured kitchen towel or greased plastic wrap. Allow it to rise once more until it has doubled in size. Then, proceed with baking as directed.

Nutrition

Calories: 151kcalCarbohydrates: 28gProtein: 6gFat: 2gSodium: 207mgPotassium: 165mgFiber: 3gSugar: 3gCalcium: 41mgIron: 2mg
Keyword Pumpernickel Rye Bread
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