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Pumpernickel Rye Bread Recipe

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This recipe for Pumpernickel Rye Bread is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups warm water (110 degrees F)
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:
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 350º degrees for 45 minutes.
Remove from oven, and let cool before slicing.
Personal Notes:
Personal Notes:
My, Dad, god rest his soul, loved to cook, bake, you name it. He loved thick crusty rye, dark breads. I think it reminded him of his childhood in Russia.

 

 

 

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