Black Forest Pumpernickel Bread
By: Jenny Richards
Published: Tuesday, December 1, 2009 - 10:50pm

Ingredients




1 pound loaf
1 1/8 cups Water (¾ C.)
1 1/2 cups Bread Flour (⅔ C.)
1 cup Rye Flour (⅔ C.)
1 cup Whole Wheat Flour (⅔ C.)
1 1/2 teaspoons Salt (1 tsp.)
1 1/2 tablespoons Oil (1 T.)
 cup Molasses (3 T.)
3 tablespoons Cocoa Powder (2 T.)
1 tablespoon caraway seed (2 tsp.)
2 teaspoons Yeast (2 tsp.)
(Red Star)

Preparation

1 For Ellen, I think you could use almost any bread recipe for filling with dip. Here is the "traditional" version - pumpernickel. It is a little more dense than some breads. I use SAF instant yeast and always use a scant T. for 1-1/2 lb. loaves. You might want to add some vital wheat gluten to make this a less-dense loaf. It is truly delicious and is the only pumpernickel I make. You can also substitute applesauce or another fat substitute for the oil, but it is pretty low already. 2 Directions: Use Light Crust settingCool 1 hour before slicing. 3 You can add 1 tsp. instant EspressoPowder for flavor. 4 Bread may also be done on dough cycle, then finished in the oven. 5 NOTES : I have tried many bread machine recipes to make a Black Forest Pumpernickel that rises well and tastes good. My favorite is in press. Recipe is given with 1-1/2#size loaf...followed by 1# size loaf

Comments:
Jenny Richards

Nice looking recipe. I have added a link to another version that's very similar to this one, minus the oil.