Black Forest Pumpernickel Bread Machine Loaf
Dive into the rich, hearty flavors of this Black Forest Pumpernickel Bread Machine Loaf—an easy-to-make, artisan-quality bread perfect for home bakers using a bread machine. This recipe combines dark rye flour, whole wheat flour, and bread flour for a complex, chewy texture, while unique ingredients like unsweetened cocoa powder, caraway seeds, and a touch of instant coffee deliver the deep, earthy tones characteristic of traditional pumpernickel bread. Sweetened with molasses and brown sugar and balanced with tangy cider vinegar, this loaf is both robust and versatile, making it ideal for everything from deli-style sandwiches to simple slices with butter. With minimal prep and your bread machine doing the heavy lifting, you'll enjoy bakery-level results from the comfort of your kitchen in just a few steps. Don’t forget to let the loaf cool completely for perfect slicing!
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Recipe Information
Ingredients
- 1.25 cups water
- 3 tablespoons molasses
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon cider vinegar
- 1.5 cups bread flour
- 1 cup whole wheat flour
- 1 cup dark rye flour
- 2 tablespoons cocoa powder (unsweetened)
- 1 teaspoon caraway seeds
- 1 teaspoon instant coffee granules
- 1.5 teaspoons salt
- 2.25 teaspoons instant or bread machine yeast
Instructions
Add the water, molasses, vegetable oil, brown sugar, and cider vinegar to the bread machine pan.
Layer the bread flour, whole wheat flour, dark rye flour, and cocoa powder over the liquid ingredients to create a barrier. This helps separate the yeast from the liquid until the mixing begins.
Sprinkle the caraway seeds, instant coffee granules, and salt evenly over the dry flour mixture.
Make a small well in the center of the flour, but avoid reaching the liquid layer. Add the instant or bread machine yeast into the well.
Secure the bread machine pan into the machine and select the 'Whole Wheat' or 'Dark Bread' cycle, depending on your machine's options.
Choose your preferred crust color (light, medium, or dark) and press start.
Once the baking cycle is complete, carefully remove the bread pan from the machine and turn the loaf out onto a wire rack.
Allow the bread to cool completely before slicing to ensure the moist interior sets properly.
Serve as desired—perfect for hearty sandwiches or as an accompaniment to soups and stews.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 65.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
