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Bread Machine Dark Pumpernickel Rye Bread

Dark Pumpernickel Rye Bread
Warm up a cold winter’s night with this hearty, dark bread and a good bowl of hot soup.
Yield 1 loaf
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 1/2 cup plus 1 tablespoon brewed coffee
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark molasses
  • 1 1/4 cups bread flour
  • 2/3 cup medium rye flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup plus 2 tablespoons brewed coffee
  • 2 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 2 cups bread flour
  • 1 cup medium rye flour
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 5 teaspoons cocoa powder
  • 3/4 teaspoon onion powder
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 1 cup plus 1 tablespoon brewed coffee
  • 3 tablespoons vegetable oil
  • 3 tablespoons dark molasses
  • 2 2/3 cups bread flour
  • 1 1/3 cups medium rye flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons cocoa powder
  • 1 teaspoon onion powder
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have all ingredients at room temperature. Place ingredients in a pan in the order recommended by manufacturer. Select basic or white bread cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove bread from pan; cool on wire rack.

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