Pumpernickel Bread Machine
Transform your bread-making routine with this rich and aromatic pumpernickel bread recipe, perfectly tailored for your bread machine. This hearty loaf boasts a dark, dense texture and a flavor profile infused with molasses, unsweetened cocoa, and a hint of espresso powder for a sophisticated depth. The unique addition of rye flour and optional caraway seeds gives it an earthy, authentic touch, while vital wheat gluten ensures a beautifully structured rise. With minimal prep and the convenience of a bread machine handling the hard work, you can enjoy fresh homemade bread in just a few hours. Perfect for sandwiches, toasting, or pairing with savory soups, this pumpernickel bread will elevate your baking repertoire with ease.
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Recipe Information
Ingredients
- 1.25 cups Water
- 0.25 cups Molasses
- 2 tablespoons Butter, softened
- 1.5 teaspoons Salt
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Unsweetened cocoa powder
- 1 cup Rye flour
- 2.5 cups Bread flour
- 1 tablespoon Vital wheat gluten
- 1 teaspoon Instant coffee powder or espresso powder
- 2.25 teaspoons Active dry yeast
Instructions
Add water, molasses, and softened butter to the bread machine pan.
Sprinkle salt, brown sugar, caraway seeds (if using), and unsweetened cocoa powder over the liquid ingredients.
Add rye flour, bread flour, and vital wheat gluten to the pan carefully, ensuring they completely cover the liquid ingredients.
Sprinkle instant coffee powder or espresso powder over the flour mixture.
Make a small well in the center of the flour and add the active dry yeast. Ensure the yeast does not touch the liquid ingredients.
Place the bread machine pan into the machine and select the basic or whole wheat bread cycle, depending on your machine's settings.
Choose a medium crust setting (or darker if preferred) and start the machine.
Allow the machine to complete the cycle, which includes mixing, kneading, rising, and baking (Approximately 3.5 hours in total).
Once the baking cycle is complete, carefully remove the pan from the bread machine.
Turn the bread out onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 79.4 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2416 mg | 51% | |
*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.
