Dark Pumpernickel Rye Bread

Warm up a cold winter's night with this hearty, dark bread and a good bowl of hot soup.

Yields 1 loaf	1 lb.	1 1/2 lb.	2 lb.
Brewed Coffee (room temperature)	1/2 cup + 1 tablespoon	3/4 cup + 2 tablespoons	1 cup + 1 tablespoon
Vegetable Oil	1 tablespoon	2 tablespoons	3 tablespoons
Dark Molasses	1 tablespoon	2 tablespoons	3 tablespoons
Bread Flour	1 1/4 cups	2 cups	2 2/3 cups
Medium Rye Flour	2/3 cup	1 cup	1 1/3 cup
Cocoa Powder	4 teaspoons	5 teaspoons	2 tablespoons
Sugar	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Onion Powder	1/2 teaspoon	3/4 teaspoon	1 teaspoon
Red Star® Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon

Baker’s Note:

Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust.

Mixer Methods

Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve 1 cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Bake in preheated 400 degrees F oven for 30 to 35 minutes. Optional: Combine 1/2 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped. Remove from pan; cool before slicing.