Black Forest Pumpernickel Bread (Bread Machine)

I love rye bread but never make it because it would go to waste with just me eating it. I had a girl’s night in with a few close friends and planned on having a reuben dip. This was perfect for the dip, the bread did come out a bit dry but I toasted it anyway for the dip.* It had a great flavor to it.

Black Forest Pumpernickel Bread (Bread Machine)

16 Servings - Serving Size: 1 Slice

I love rye bread but never make it because it would go to waste with just me eating it. I had a girl's night in with a few close friends and planned on having a reuben dip. This was perfect for the dip, the bread did come out a bit dry but I toasted it anyway for the dip.* It had a great flavor to it.

Ingredients:

  • 1 1/8 cups warm water
  • 1/3 cup molasses
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups bread flour
  • 1 cup dark rye flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons caraway seeds
  • 2 teaspoons bread machine yeast

Directions:

  1. Place everything in order into the bread machine except the yeast, making a mound with the flour.
  2. Using you fingers carefully create a well in the middle of the flour.
  3. Place the yeast into the well to avoid it coming in contact with any liquid.
  4. Select crust type to 'light' and loaf size to '1.5 lb'.
  5. Press start.
  6. Check bread while it is still in the 'knead' stage for texture.
  7. If mixture is too dry add a tablespoon warm water at a time, if mixture is too wet add flour again a little at a time.
  8. Mixture should be in a ball and slightly sticky to the touch.
  9. When bread is done, immediately turn out loaf onto a wire rack.
  10. Slice and serve as desired.

Notes

*I didn't check the consistency of the dough while it was kneading, if I had added more water it probably would not have been dry.

Recipe slightly adapted from Food.com

http://www.thehungryhoarder.com/2013/07/29/black-forest-pumpernickel-bread-bread-machine/

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