Make Pumpernickle Bread
There's nothing like sitting down on a cold, miserable day to a steaming mug of beef barley soup and a piping hot slab of crusty, freshly baked bread slathered with butter. This hearty pumpernickel bread is perfect for such a lunch. Try toasting it and topping it with peanut butter. Firm and bursting with flavor, the secret ingredient is strong coffee.
Practically fool-proof, this bread machine pumpernickel actually turns out even better when you use the whole wheat setting and the rapid bake cycle.
Instructions
1. Measure carefully and add to the bread machine pan 1 cup rye flour, 1 cup whole wheat flour, 1½ cups bread flour, 2½ Tbsp. cocoa, 2 Tbsp. nonfat dry milk, and 1 Tbsp. caraway seeds.
2. Brew 1 1/8 cups of strong coffee and dissolve 1/3 cup of molasses in it. Let it set; cool it to a temperature similar to that of bath water.
3. Add the cooled coffee and 1½ Tbsp. butter to the bread machine pan.
4. Close the bread machine's lid and put 3 tsp. instant dry bread yeast in the yeast dispenser.
5. Set the machine to bake a large whole wheat loaf with light crust. Select the rapid bake cycle if you have that option and start the machine.
6. Remove the pumpernickel bread from the machine per the manufacturer's instructions. Cool it on a wire rack for at least 1 hour before slicing. Store the loaf in a plastic bag for up to 5 days.
Tags: bread machine, whole wheat, bake cycle, Make Pumpernickle, Make Pumpernickle Bread, pumpernickel bread, Pumpernickle Bread