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Pumpernickel Bread

Fresh-baked bread is essential to any home-cooked meal. A few simple ingredients combine to form a homemade treat that’s a little chewy, a little crunchy, and a whole lot of delicious.

Pumpernickel Bread

  Ingredients

INGREDIENTS 1 lb 1 ½ lb 2 lb
Large Eggs, at room temperature 1   2   2  
Water (80°F-90°F) ⅔ Cup(s) ¾ Cup(s) 1 ⅓ Cup(s)
Oil 1 ½ Tbsp 2 Tbsp ¼ Cup(s)
Honey 1 ½ Tbsp 2 Tbsp ¼ Cup(s)
Nonfat Dry Skim Milk Powder 1 ½ Tbsp 3 Tbsp 3 Tbsp
Cocoa Powder 1 Tbsp 3 Tbsp ¼ Cup(s)
Caraway Seeds 2 Tsp 2 Tbsp 3 Tbsp
Instant Coffee Granules ½ Tsp 2 Tsp 1 Tbsp
Salt ¾ Tsp 1 ½ Tsp 2 Tsp
Rye Flour ⅓ Cup(s) ¾ Cup(s) 1 Cup(s)
Whole Wheat Flour ⅓ Cup(s) ¾ Cup(s) 1 Cup(s)
Bread Flour 1 ½ Cup(s) 1 ½ Cup(s) 2 Cup(s)
Bread Machine Yeast 1 Tsp 1 ¾ Tsp 2 ¼ Tsp

  Directions

  • Measure ingredients into bread pan in the order listed.
  • Insert bread pan securely into baking chamber, close lid. Plug unit into all outlet.
  • Select WHITE. Choose loaf size and desired crust color. Press the START button.
  • The complete signal will sound when bread is done.
  • Using pot holders remove bread pan for baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.
  • Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).

Makes 1 loaf