Soft Pumpernickel Bread Abm
Indulge in the rich, earthy flavors of homemade Soft Pumpernickel Bread, made effortlessly in your bread machine (ABM). This recipe combines a trio of flours—rye, whole wheat, and bread flour—with the deep, savory notes of molasses, unsweetened cocoa, and a hint of instant coffee for a truly unique flavor profile. Optional caraway seeds add a traditional touch, while vital wheat gluten ensures a soft, bakery-quality texture. With just 5 minutes of prep time, this loaf comes together in your bread machine for a hassle-free baking experience, delivering a tender yet hearty slice perfect for sandwiches, toasting, or enjoying with a pat of butter. Ideal for rustic bread lovers, this aromatic pumpernickel ensures your kitchen smells heavenly for hours.
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Molasses
- 2 tablespoons Vegetable Oil
- 1.5 teaspoons Salt
- 1.5 cups Bread Flour
- 1 cup Rye Flour
- 0.5 cup Whole Wheat Flour
- 1 tablespoon Unsweetened Cocoa Powder
- 2 tablespoons Brown Sugar
- 1 teaspoon Instant Coffee Granules
- 1 teaspoon Caraway Seeds (optional)
- 1 tablespoon Vital Wheat Gluten (optional for better texture)
- 2.5 teaspoons Active Dry Yeast
Instructions
Add the water, molasses, and vegetable oil to your bread machine pan.
Sprinkle the salt evenly over the liquid ingredients.
Layer the bread flour, rye flour, and whole wheat flour over the liquids without mixing.
Add the cocoa powder, brown sugar, instant coffee granules, caraway seeds (if using), and vital wheat gluten evenly over the flour mixture.
Make a small well in the center of the flour mixture (but not touching the liquid), and add the active dry yeast to the well.
Place the bread machine pan into the machine and select the basic or whole wheat setting, depending on your machine model. Use the medium crust option if adjustable.
Start the bread machine and allow it to knead, rise, and bake as per your machine's programmed cycle (approximately 3 hours).
Once the baking is complete, carefully remove the pan from the bread machine and let the bread cool in the pan for 10 minutes.
Carefully turn the bread out onto a wire rack to cool completely before slicing.
Store bread in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 31.9 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2006 mg | 43% | |
*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.
