Black Forest Pumpernickel

1-1/8 cups water
1-1/2 cups bread flour
1 cup rye flour
1 cup whole-wheat flour
1-1/2 tsp. salt
1-1/2 tbsp. oil
1/3 cup molasses
3 tbsp. cocoa
1 tbsp. caraway seeds
2 tsp. Red Star active dry yeast

Directions:

Using bread machine, place all ingredients in bread pan, select a light crust setting, and press start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Comments from Kathleen Morrison :

This is a dark bread with that fabulous, distinctive rye flavor. Pair this soul-satisfying bread with thin slices of ham and cheese or a mug of homemade potato soup.

User Reviews:

Thank you...I live at 10,300 ft...and bread baking is a real challenge. I add 3 tablespoons of gluten flour and 1 tablespoon on water and it comes out perfect. We love the taste and texture.

Submitted by Janice Fox on December 08, 2001

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