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Dark Pumpernickel Rye Bread
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Warm up a cold winter's night with this hearty, dark bread and a good bowl of hot soup.
INGREDIENTS
This recipe makes 1 loaf
| Small | Medium | Large | |
|---|---|---|---|
| Brewed coffee (room temperature) | 1/2 cup+ 1 TBSP | 3/4 cup+ 2 TBSP | 1 cup+ 1 TBSP |
| Vegetable Oil | 1 TBSP | 2 TBSP | 3 TBSP |
| Dark molasses | 1 TBSP | 2 TBSP | 3 TBSP |
| Bread Flour | 1+1/4 cups | 2 cups | 2+2/3 cups |
| Medium rye flour | 2/3 cups | 1 cups | 1+1/3 cups |
| Cocoa powder | 4 tsp | 5 tsp | 2 TBSP |
| Sugar | 1 tsp | 1+1/2 tsp | 2 tsp |
| Salt | 1 tsp | 1+1/2 tsp | 2 tsp |
| Onion powder | 1/2 tsp | 3/4 tsp | 1 tsp |
| Active Dry Yeast | 1+1/2 tsp | 2+1/4 tsp | 1 TBSP |
DIRECTIONS
Have all ingredients at room temperature. Place ingredients in a pan in the order listed. Select BASIC or White Bread cycle and MEDIUM or NORMAL crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.