Rustic Pumpernickel Bread

A hearty and flavorful pumpernickel bread recipe that is perfect for any occasion.

Ingredients

9	ounces warm water (80 deg)
1 ½	tablespoons grapeseed oil or canola oil
⅓	cup molasses (mild)
1 ½	teaspoons salt
3	tablespoons cocoa powder
2	teaspoons instant coffee granules
1 ½	cups bread flour (1.5 cups weigh 6.75 oz)
1	cup whole wheat flour (1 weighs 4.5 oz)
1	cup rye flour (1 weighs 4.5 oz)
1	tablespoon vital wheat gluten
¼	cup instant potato flakes
2	teaspoons instant yeast

Instructions

• 1. Begin by placing all ingredients in the bread machine pan following the manufacturer's instructions. Choose the Basic cycle with a Light crust setting, or proceed with the following steps.
  2. Select the Basic cycle and allow the dough to go through the FIRST RISE within the machine.
  3. As the time comes for the SECOND RISE, turn off the bread machine, remove the dough, and carefully shape it into a loaf, ensuring to seal the seams tightly. Transfer the shaped dough into a greased 9x5 loaf pan with the seam side facing down. Lightly spray the dough with cooking spray. Allow the dough to rise in a warm place for at least an hour (rising time may vary). Once the dough has doubled in size, rising at least an inch above the rim of the pan, you have the option to give it a shiny finish by applying an egg wash. Beat an egg and gently brush a thin layer over the top of the loaf.
  4. Preheat the oven to 350 degrees F. Bake the loaf for 25-30 minutes or until a thermometer inserted into the side registers at least 195 degrees F.

Jul 20, 2024