Black Forest Pumpernickel Bread Recipe

• 1 pound loaf
• 1 1/8 c. Water (3/4 C.)
• 1 1/2 c. Bread Flour (2/3 C.)
• 1 c. Rye Flour (2/3 C.)
• 1 c. Whole Wheat Flour (2/3 C.)
• 1 1/2 tsp Salt (1 tsp.)
• 1 1/2 Tbsp. Oil (1 Tablespoons.)
• 1/3 c. Molasses (3 Tablespoons.)
• 3 Tbsp. Cocoa Pwdr (2 Tablespoons.)
• 1 Tbsp. caraway seed (2 tsp.)
• 2 tsp Yeast (2 tsp.) (Red Star)

1. For Ellen, I think you could use almost any bread recipe for filling with dip.
2. Here is the "traditional" version - pumpernickel.
3. It is a little more dense than some breads.
4. I use SAF instant yeast and always use a scant Tablespoons for 1-1/2 pound loaves.
5. You might want to add in some vital wheat gluten to make this a less-dense loaf.
6. It is truly delicious and is the only pumpernickel I make.
7. You can also substitute applesauce or possibly another fat substitute for the oil, but it is pretty low already.
8. Directions: Use Light Crust settingCool 1 hour before slicing.
9. You can add in 1 teaspoon instant EspressoPowder for flavor.
10. Bread may also be done on dough cycle, then finished in the oven.
11. NOTES : I have tried many bread machine recipes to make a Black Forest Pumpernickel which rises well and tastes good.
12. My favorite is in press.
13. Recipe is given with 1-1/2#size loaf...followed by 1# size loaf

loaf, water, bread flour, rye flour, whole wheat flour, salt, oil, molasses, cocoa, caraway, yeast

Taken from cookeatshare.com/recipes/black-forest-pumpernickel-bread-85892 (may not work)