Steakhouse Black Bread - Pumpernickel

• 1 1/3 cups strong brewed coffee, room temperature
• 1/4 cup vegetable oil
• 1/4 cup dark molasses
• 2 tablespoons brown sugar
• 1 cup whole wheat flour
• 1 cup rye flour
• 2 cups bread flour
• 2 tablespoons cocoa powder, unsweetened
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons active dry yeast

1. Combine molasses, cooled coffee, & yeast; set aside to proof.
2. Combine vegetable oil & brown sugar.
3. Combine rest of dry ingredients.
4. Add proofed yeast mixture to the oil & sugar.
5. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
6. Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
7. (Bread making tip - patience is required - do let the bread go through its full rise each time!).
8. Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
9. Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
10. Preheat oven to 357* F.
11. Let rise until double in size, again.
12. Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
13. Bread is done when internal temperature reaches 195 - 200* F.

coffee, vegetable oil, dark molasses, brown sugar, whole wheat flour, rye flour, bread flour, cocoa powder, salt, active dry yeast

Taken from www.food.com/recipe/steakhouse-black-bread-pumpernickel-471029 (may not work)