This Black Forest Pumpernickel Bread is a dark, flavorful loaf made right in your bread machine. Molasses, cocoa, rye flour and caraway seeds give it that classic deli-style taste, and it’s wonderful toasted, sliced for sandwiches or served alongside a hot reuben dip. Just add the ingredients, press start and let the machine do the work.
American |
Comfort Food |
Low Fat |
Low Sugar |
Vegetarian |
Breads & Loaves
Black Forest Pumpernickel Bread
Nutritional Information
Calories
136
Fats
2.1 g
Protein
3.7 g
Carbs
26.5 g
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 and it had a great flavor.
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 into the bread machine in the order listed, except the yeast, making a mound with the flour.
2
Using your fingers, carefully create a well in the middle of the flour.
3
Place the yeast into the well to keep it from coming in contact with any liquid.
4
Set the crust type to light and the loaf size to 1.5 lb.
5
Press start.
6
Check the dough while it is still in the knead stage for texture.
7
If the mixture is too dry, add warm water 1 tablespoon at a time. If it is too wet, add flour a little at a time.
8
The dough should form a ball and be slightly sticky to the touch.
9
When the bread is done, immediately turn the loaf out onto a wire rack.
10
Slice and serve as desired.
Recipe slightly adapted from Food.com
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