Pumpernickel Rye Bread

ALLRECIPES(1)
Tracy J.: "I prepared the dough for this bread the way I do…" Read More
13Ingredients
105Minutes
180Calories

Ingredients
US|METRIC

  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons molasses
  • 1 1/2 cups unbleached all purpose flour
  • 1 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup bread flour
  • 1 teaspoon salt
  • 3 tablespoons dry milk powder
  • 2 teaspoons instant coffee powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon caraway seed
  • 1 1/2 teaspoons active dry yeast

NutritionView more

180Calories
Sodium10% DV250mg
Fat5% DV3g
Protein10% DV5g
Carbs11% DV33g
Fiber12% DV3g
Calories180Calories from Fat25
% DAILY VALUE
Total Fat3g5%
Saturated Fat0.5g3%
Trans Fat0g
Cholesterol<5mg1%
Sodium250mg10%
Potassium200mg6%
Protein5g10%
Calories from Fat25
% DAILY VALUE
Total Carbohydrate33g11%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

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Tracy J. 29 May 2015
I prepared the dough for this bread the way I do for most breads: I put the yeast along with the molasses in the warm water and let it stand until it started to bubble. I poured the mix into the mixer bowl and added the rest of the ingredients. I also put in extra sugar because I wasn't sure how bitter it would turn out with the instant coffee and the unsweetened cocoa. I made the dough in a stand mixer, then transferred it to a bowl that I had coated lightly with some oil. I wrapped it with a towel and let it rise for about an hour before rolling it on a flat surface to get rid of any air holes. I let it rise a second time and then put it in the oven. It turned out soft, moist and satisfying bitter.