Pumpernickle Rye Bread

I was so anxious to slice into this bread, that I started slicing before I remembered to go get the camera!

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 1/2 tablespoons molasses
1 3/4 cups unbleached all-purpose flour (I used bread flour)
1 1/2 cup rye 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

(I also add 4 t. vital wheat gluten to the flour)

1. Add the yeast to the warm water & set aside for a few minutes.

2. To a large bowl add: the flours, salt, dry milk powder, instant coffee, cocoa powder, & caraway seed. Stir to mix.

3. Make a well in the middle & add the oil, molasses, & yeast in water.

Stir with a wooden spoon until you can't anymore.

4. Turn out onto the table & knead with flour for 5-7 minutes or so, or until dough is smooth & elastic.

5. Put dough into a bowl with a little oil. Turn the dough around in it to get it coated.

6. Cover with a clean towel & set in a warm place to rise until it has doubled in size, about 1.5 hours.

7. Gently press down on dough to release air. Knead dough for just a few turns. Place in either a greased bread pan, or shape it onto a flat pan. Cover with towel & let rise for 45-minutes or until dough has risen, but not quite to double.

8. If you are using a baking stone, put it in oven & preheat oven to 350 for at least 1/2 hour before baking.

9. Also, if you are using baking stone, score top of bread a few times on the top of the loaf right before putting it in the oven.

10. Put dough in oven & bake for 35-45 minutes. Bread should sound hollow when tapped.

I really liked this bread. I didn't taste the coffee or molasses. And I love caraway seeds in bread. If you don't, you could easily omit them.

I used this bread to make mexicali tuna melts.

It's not that great of a picture, but it sure tasted good!
The next day I had hard salami on this bread. Yum. :)