ABOVE: The ingredients in the bread machine pan. Liquids on bottom, dry ingredients in the middle, and then the yeast on top.
ABOVE: A few minutes into kneading, open the lid and use a spatula to push any flour pockets down into the dough. (See top left flour pocket clinging to side of bread pan).
You’re going to love this dark pumpernickel bread with the ease of the bread machine! It’s just perfect. I’m not a fan of light rye bread, but I love dark rye! It does use three types of flour, which may turn off some people, but it’s quite easy. **Always store your whole wheat flour in the freezer; ask America’s Test Kitchen if you doubt me. **Spray your measuring cup before pouring molasses into it for easy cleanup! Enjoy!
- 1 1/8 cups warm water
- 1/3 cup molasses
- 1 1/2 tablespoon canola oil
- 1 1/2 cup bread flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 1 1/2 tsp. salt
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons caraway seeds
- 2 tsp. active dry yeast
- Place all ingredients into your bread maker according to the manual directions. (Order does matter a lot!)
- Select crust type to “light”.
- Select basic setting.
- Select 1.5 pound loaf size.
- Press start.
- Check while the machine is kneading. If mixture is too dry, add a tablespoon of warm water at a time. If mixture is too wet, add a small amount of flour at a time. The mixture should go into a ball form and be just soft and slightly sticky to the touch.