Pumpernickel Bread for the Breadmaker
Dive into the hearty, rustic flavors of homemade *Pumpernickel Bread for the Breadmaker*! This aromatic loaf combines whole wheat, rye, and bread flours for a robust texture, while molasses, cocoa powder, and a hint of instant coffee give it a signature deep, earthy sweetness. Caraway seeds add a subtle, distinctive spice, making it a true classic of old-world style bread. Using your breadmaker, this recipe simplifies the process with a quick 10-minute prep and a hands-off baking cycle, making it perfect for busy days or beginner bakers. Serve it warm with softened butter, alongside hearty soups, or as the base for your favorite sandwiches. Whether you're craving a slice of nostalgia or experimenting with artisan bread, this pumpernickel loaf is a rich, flavorful addition to your kitchen repertoire!
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Recipe Information
Ingredients
- 1.25 cups Water
- 0.3 cups Molasses
- 2 tablespoons Butter
- 1.5 teaspoons Salt
- 1.25 cups Whole wheat flour
- 1 cup Bread flour
- 1 cup Rye flour
- 2 tablespoons Cocoa powder
- 1 teaspoon Instant coffee granules
- 1 teaspoon Caraway seeds
- 2 tablespoons Sugar
- 2 teaspoons Instant yeast
Instructions
Add the water, molasses, and butter to the breadmaker pan. Make sure the butter is softened or cut into small pieces to help it incorporate better.
Sprinkle the salt over the liquid in the pan.
Add the whole wheat flour, bread flour, and rye flour to the pan, ensuring the wet ingredients are completely covered.
Sprinkle the cocoa powder, instant coffee granules, caraway seeds, and sugar evenly across the top of the flour mixture.
Create a small well in the center of the dry ingredients and add the instant yeast. Be careful not to let the yeast touch the wet ingredients initially.
Select the basic or whole grain bread setting on your breadmaker, set the crust color to your preference, and adjust the loaf size if your machine allows. Start the machine.
When the baking cycle is complete, carefully remove the pan from the breadmaker and let the bread cool for 10-15 minutes in the pan.
Turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 99.4 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3112 mg | 66% | |
*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.
