Pumpernickel Rye Bread

Name: Pumpernickel Rye Bread
Total time: 220
Yield: 12
Ingredients: 1.25 cups warm water (110 degrees F/45 degrees C); 1 tablespoon vegetable oil; 1.5 tablespoons molasses; 1.5 cups unbleached bread flour; 1 cup rye flour; 0.5 cup whole wheat flour; 0.25 cup vital wheat gluten; 1 teaspoon salt; 3 tablespoons dry milk powder; 2 teaspoons instant coffee powder; 2 tablespoons unsweetened cocoa powder; 1 tablespoon caraway seed; 1.5 teaspoons active dry yeast

Recipe by Rodney from allrecipes.com

Drink,Side Dish,Breakfast,Snack 4 Hr. 40 Mins.

Ingredients

12 servings

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1.25 cups warm water (110 degrees F/45 degrees C)
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1 tablespoon vegetable oil
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1.5 tablespoons molasses
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1.5 cups unbleached bread flour
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1 cup rye flour
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0.5 cup whole wheat flour
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0.25 cup vital wheat gluten

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1 teaspoon salt
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3 tablespoons dry milk powder
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2 teaspoons instant coffee powder
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2 tablespoons unsweetened cocoa powder
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1 tablespoon caraway seed
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1.5 teaspoons active dry yeast

Instructions

Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
Preheat the oven at 350 degrees C (175 degrees C).
Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.