Pumpernickel Prune Bread Abm
Discover the rich, earthy flavors of **Pumpernickel Prune Bread** made effortlessly in your bread machine. This wholesome recipe combines a blend of bread flour, whole wheat flour, and rye flour for a hearty texture, while the addition of ground prunes offers natural sweetness and moisture to every slice. A touch of molasses, unsweetened cocoa powder, and instant coffee granules enhances the bread’s deep, slightly sweet profile, making it perfect for breakfast, sandwiches, or as a savory pairing with soups and cheeses. Infused with caraway seeds for a hint of spice, this bread is a rustic delight that’s simple to prepare with just 10 minutes of hands-on prep. Whether you're an experienced baker or a beginner, this recipe is your gateway to artisan-style bread at home.
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Recipe Information
Ingredients
- 1.25 cups water
- 0.25 cups molasses
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoons salt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoons instant coffee granules
- 2 cups bread flour
- 1 cups whole wheat flour
- 0.5 cups rye flour
- 1 teaspoons caraway seeds
- 0.25 cups ground prunes
- 2 teaspoons active dry yeast
Instructions
Prepare the ground prunes by chopping them finely or pulsing them in a food processor until they become a paste-like consistency.
Add the water, molasses, brown sugar, and vegetable oil to the bread machine pan.
Sprinkle the salt, cocoa powder, and instant coffee granules over the liquid ingredients.
Carefully add the bread flour, whole wheat flour, and rye flour to the bread machine pan, ensuring the flours completely cover the liquid layer.
Sprinkle the caraway seeds and ground prunes on top of the flour layer.
Make a small well in the center of the flour and add the active dry yeast, ensuring it does not touch any liquids at this stage.
Close the bread machine and select the basic or whole wheat bread setting, depending on your machine. Choose a medium crust setting if available.
Start the machine and allow it to knead, rise, and bake the bread according to your selected program.
Once the bread is finished baking, carefully remove it from the pan and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 101.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3096 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.
