Dark Rye Pumpernickel Bread for the Bread Machine
Elevate your bread-making game with this flavorful Dark Rye Pumpernickel Bread for the bread machine, a rich and hearty loaf perfect for sandwich lovers and artisanal bread enthusiasts. Infused with the earthy depth of dark rye flour, the sweetness of molasses, and a hint of cocoa and coffee for that signature pumpernickel essence, this recipe delivers a bakery-quality experience from the comfort of your kitchen. Optional caraway seeds add a classic aromatic touch, while vital wheat gluten ensures an ideal rise and texture. Effortlessly prepared in a bread machine with minimal prep time, this wholesome loaf is perfect for toasting, pairing with soups, or creating gourmet sandwiches. Try this dark rye pumpernickel bread today and enjoy the bold flavors and rustic charm of homemade bread that’s as easy to make as it is to savor.
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Molasses
- 2 tablespoons Vegetable Oil
- 1.5 cups Bread Flour
- 1.5 cups Dark Rye Flour
- 0.5 cups Whole Wheat Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1 teaspoon Instant Coffee Powder
- 1 teaspoon Caraway Seeds (optional)
- 1.5 tablespoons Vital Wheat Gluten
- 2.25 teaspoons Instant Dry Yeast
Instructions
Add the water, molasses, and vegetable oil to the bread machine pan, ensuring the liquids are at room temperature or slightly warm (about 75–80°F).
Layer the bread flour, dark rye flour, and whole wheat flour over the liquids, ensuring they cover the liquid entirely.
Sprinkle the cocoa powder, sugar, salt, instant coffee powder, and caraway seeds (if desired) evenly over the flour layers.
Add the vital wheat gluten on top of the dry ingredients.
Make a small well in the center of the dry ingredients and add the instant dry yeast.
Secure the bread machine pan in the bread machine and select the 'Whole Wheat Bread' or 'Basic' cycle, depending on your machine's options.
Choose a 'Medium' crust setting for a balanced finish, or adjust to your preference.
Press start and allow the machine to knead, proof, and bake the bread (this process will take approximately 3.5 hours, depending on the machine).
When the cycle is complete, carefully remove the bread pan and let it cool for 10 minutes before turning the loaf out onto a wire rack to cool completely.
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 46.2 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2314 mg | 49% | |
*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.
