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Black Forest Pumpernickel Bread (for bread machine or conventional yeast dough method)
A soul-satisfying dark bread with distinctive rye flavor. Supermarket rye breads can be a disappointment - at times dry, ho-hum flavor & nutrition, pricey and even difficult to locate. This bread won’t disappoint! Pair slices of it with corned beef or ham, and Swiss cheese. For parties I like to bake the breads in small narrow loaf pans for fancy sandwich trays. To save time and effort use your bread machine to make the dough, then shape and bake. Or make the bread by conventional yeast dough method. Ingredients
- 1 1/8 cups warm water
- 1 1/2 cups bread flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 2 teaspoons gluten (optional)
- 1/2 teaspoon dough conditioner (optional)
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons cooking oil
- 1/3 cup molasses
- 3 tablespoons cocoa powder
- 2 teaspoons active dry yeast
- 1 tablespoon caraway seeds
- Cornmeal (optional)
Directions
- Place all ingredients except caraway seeds in bread machine pan in order recommended by manufacturer. Select 1 1/2 pound size and press start. When machine beeps, add caraway seeds.
- After dough cycle ends remove from machine. Shape into desired size and shape. Grease a baking sheet or loaf pan and sprinkle with a small amount of cornmeal. Place loaf seam-side down on prepared pan. Cover and allow to raise until doubled in size. Right before baking, slash the top of loaf diagonally 1/4" once or twice with a sharp thin knife blade to prevent crust splitting at side. Bake at 350 degrees F. Whole loaf for 20-25 minutes. If using dark Bakers Secret pans or small narrow pans the loaf will be done sooner, so check regular loaf pans at 20 minutes and small narrow pans at 17 minutes.
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