Black Forest Pumpernickel

Name: Black Forest Pumpernickel
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 10
Cuisine: German
Ingredients: 1 1/8 c water; 1 1/2 c bread flour; 1 c rye flour; 1 c whole wheat flour; 1 1/2 tsp salt; 1 1/2 Tbsp vegetable oil; 1/3 c molasses; 3 Tbsp cocoa powder; 1 Tbsp caraway seeds; 2 tsp active dry yeast

By Jane Whittaker
@janenov46

This comes straight out of my favorite bread book for my bread machine, Bread Machine Magic by Linda Rehberg and Lois Conway.
We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Bread Machine

Ingredients

1 1/8 c

water
1 1/2 c

bread flour
1 c

rye flour
1 c

whole wheat flour
1 1/2 tsp

salt
1 1/2 Tbsp

vegetable oil
1/3 c

molasses
3 Tbsp

cocoa powder
1 Tbsp

caraway seeds
2 tsp

active dry yeast
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How to Make Black Forest Pumpernickel

Step-by-Step

Place all ingredients in bread pan in the order given.
Select Light crust if you have that option, and hit start.
After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.

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About Black Forest Pumpernickel

Course/Dish: Other Breads

Main Ingredient: Flour

Regional Style: German

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