Whether you enjoy this dark, delicious bread over the holidays (it pairs wonderfully well with cheese or cream cheese) or as a menu staple, you’ll love both the flavor and ease of baking found in this recipe!
If you’ve used rye flour in the past, you know the loaf doesn’t raise as high as a loaf of white bread. That’s because the gluten structure in rye bread is different than the gluten structure of wheat. This is the reason a loaf of rye bread doesn’t raise as high as a loaf of white bread.
This recipe combines dark rye flour with white all-purpose flour to help produce a nice light loaf. Using the white flour also moderates the taste rye flour adds to the loaf. If you prefer a strong rye flavor, use the dark rye flour, which is made from the whole rye grain. Light and medium rye flour contain less of the rye grain, but still produce a tasty loaf of bread.
Molasses is also available as mild or full flavor. Using the full flavor will result in a darker, stronger flavor bread.
You may eliminate the maple syrup or use sugar as a substitute. For my family’s taste preference, we enjoy the flavor the syrup adds. It also contributes to the nice brown appearance of the bread.
If you don’t have caraway seed on hand, this bread is still very tasty and wonderful without it!
Choose your preferences and enjoy this lovely rye bread!
1 cup + 2 Tablespoons of water
1/3 cup molasses (either mild or full flavor)
¼ cup maple syrup (or regular syrup)
1 ½ teaspoons active dry yeast
2 Tablespoons butter
1 ½ teaspoons salt
1 cup rye flour (choose dark, medium or light)
2 ½ cups all-purpose flour
3 Tablespoons cocoa
1 ½ teaspoons instant coffee granules
1 Tablespoon caraway seed (optional)
We will reserve the molasses and add it once all the other ingredients have been added to the bread machine.
Warm the water to a temperature range between 105 and 112 degrees (Fahrenheit) Blend syrup with the water and check to make sure the liquid is still at least 105 degrees. Once the temperature range is correct, blend the yeast with the liquid. Set aside as you prepare the dry ingredients (allow it to sit at least 5 minutes).
Measure and blend flours, salt, cocoa and instant coffee granules. Reserve caraway seed to add during your bread machine’s final mix/knead cycle.
Place yeast mixture into the bread machine canister. Add flour mixture and melted or chopped butter. Set your machine to a cycle of 15 minutes mix/knead, 20 minutes rest, 15 minutes mix knead. In the final 5 minutes of the last cycle, add caraway seed.
Once the final bread machine cycle is complete, you can either bake the bread in the machine or place the dough into a bread pan and allow it to raise for 30-40 minutes.
Once the bread has risen (it will rise to near the top of the bread pan), bake it in a pre-heated 350-degree (Fahrenheit) oven for 35 minutes. When the bake time is complete, remove the bread and place it on a cooling rack for approximately one hour. If you can’t wait for it to cool, it’s perfectly okay to slice and enjoy it while it’s warm!
I recommend that you warm your utensils – especially the container used for the yeast mixture and your bread canister – to help boost yeast action. You can also use white wheat flour instead of all-purpose flour. White wheat is a whole grain flour that looks like regular white flour and produces a nice, light loaf while still giving ample nutrition. You can also use all organic ingredients, which also contributes to the overall healthy content of the loaf.
Keywords: pumpernickel bread, bread machine pumpernickel; easy pumpernickel bread; rye bread; bread machine rye bread; easy rye bread.