Black Forest Pumpernickel Bread

Photo: Jenny Richards

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

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.

Directions: Use Light Crust settingCool 1 hour before slicing.

You can add 1 tsp. instant EspressoPowder for flavor.

Bread may also be done on dough cycle, then finished in the oven.

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