• Author: Loretta


Looking for a way to keep bread baking in your summer schedule?


By preparing dry recipe ingredients ahead of time, you can quickly stir up bread dough and keep healthy, wholesome bread on your table.


You can take nearly any bread recipe and create a mix that helps you streamline your baking process. Here are two recipes – white bread and whole wheat bread – to help you get started.



White Bread Mix

Container: My number one container preference for bread mix is a wide-mouth glass canning jar. You could also recycle a jar that once contained spaghetti sauce, pickles, etc. Make sure your jar will hold 4 cups.

Measure and sift together:

3 ½3 ¾ cups all-purpose or bread flour

1 ½ teaspoons salt (I recommend Himalayan pink salt)

Measure but DO NOT add to flour mix:

1 ½ teaspoons yeast

Place measured yeast in a small plastic container or bag and put it in the jar with the flour mixture.

Store the mix in the refrigerator or the freezer (freeze if you won’t use it up within three months).

When it’s time to bake the bread, you’ll need:

1 cup water

1/3 cup milk

¼ cup sugar (can substitute honey or maple syrup)

3 T butter or oil

Find full baking instructions here:

Whole Wheat Bread Mix

To store, I recommend using a jar, as noted above. In summer, whole grain loaves of bread are especially prone to turning rancid, so be sure to store this mix in the refrigerator or freezer.

Mix together and place it in the jar/storage container.

3 ½ cups 100% whole wheat flour (I recommend white wheat for the flavor)

1 ½ teaspoons salt (recommend Himalayan pink salt)

1 T Gluten (optional)

Measure, but DO NOT add to flour mixture.

1 ½ teaspoons yeast

Place the measure yeast in a plastic storage container or bag and put it in the jar.

When it’s time to bake the bread:

1 ¼ cups water, ranging from 105 to 110 degrees

¼ cup sugar, honey or maple syrup

2 T butter or oil

Read full baking instructions here:


If you find you have time to bake multiple loaves of bread that you can freeze, all my homemade bread recipes freeze well. You might consider measuring out all your dry ingredients ahead of time and setting up a streamlined baking process. Here are some tips:

  1. If you don’t mix dry ingredients ahead of time, start assembling all your recipe ingredients to ensure you have the supplies you need.
  2. Set up a separate area in your kitchen – on the counter or an extra table, etc. – for working with wet ingredients and dry ingredients. This just makes it easy to keep all dry ingredients together, and all wet (remaining) ingredients together as you prepare the contents of each loaf. It’s less likely you’ll forget to add something.
  3. If you don’t have enough bread pans to use a different one for each loaf, you can easily rotate between two or three pans. Plan to soak the pan in water for 3 or 4 minutes after your baked loaf is removed.
  4. For easy access, recipes can be attached to your fridge with a magnet or otherwise set up so you can easily read them without stopping and picking them up. My recipes are enclosed in plastic sleeves to help keep them clean.
  5. You might consider mapping out and writing down the timeline for each loaf, as in what time ingredients go into the bread machine, what time the first dough should be ready for final rise, etc. This can help avoid under- or over-kneading, under- or over-baking loaves.
  6. Check your bread machine for instructions about run time and any need for cooling down between operations.


If baking whole grain sourdough bread is one of (or your only) bread baking goal, you’ll find it’s not complicated to develop a starter. It just takes time.

You will also find that a whole grain starter has a stronger flavor than a starter developed from all-purpose flour. If you’re new to sourdough bread baking, it may take some time to find the right mix of grains and exact starter flavor/intensity to suit your taste. Trust me when I say it’s well worth the time it takes to explore your options and zero in on your preferred flavor.

Here’s the super simple sourdough starter recipe:

½ cup flour (any variety)

1/3 cup water (use filtered water or allow your water to sit on the counter overnight so the chlorine evaporates)

Don’t skimp on the water or your mixture will be too dry and not ferment properly.

In a small bowl, thoroughly mix the flour and water. Do NOT use a metal spoon. Silicone or wood is preferred.

Once mixed, place the flour/water in a glass container. A quart jar works very well. Wide mouth is ideal but regular mason jar works, too.

Cover the jar with either a paper towel or cheesecloth secured with a rubber band or the jar ring. I use a screen that fits inside my jar lid. You just have to keep the jar open so the fermentation can progress.

Allow the mixture to sit for 24 hours.

The next day, Day 1, you may or may not see some bubbles forming in the flour/water mixture. Either way, mix another ½ cup flour and 1/3 cup water and stir it into the jar.

On days 2 and 3, remove (pour out) ½ cup of the mixture. Place it in a container (my favorite is a pint jar) and cover it so it doesn’t dry out before you can use it. Mix ½ cup flour and 1/3 cup water; stir it into the starter.

Day 4: by now you should be seeing bubbles in your starter. You may also detect a “fermented” odor coming from the jar. It’s time to “feed” the starter 2x/day, as close as possible to every 12 hours.

Day 5-7, “feed” the starter 2x/day, removing one-half cup each time and using the same ½ cup flour and 1/3 cup water to replace it. On day 7, the starter will be ready to use to bake bread.

The amount of starter you use in your bread recipe will vary according to the amount of flour and size of the loaf you’re making. Watch for more information on how to modify a bread recipe to convert it to a sourdough bread recipe.

Also, know that you will achieve the best baking results with sourdough bread by implementing these two practices:

  1. You can bake sourdough bread in a regular bread pan. It will rise beautifully and may give you a larger loaf than you achieved with commercial yeast. However, you will have a somewhat tougher crust. I don’t know the science behind this, but the crust is better if there’s a source of steam during the baking.
  2. To resolve this crust issue, consider investing in a bread cloche. The cloche cover traps steam as the bread bakes, giving a crispy crust. Cloche price ranges start at around $50 on up to $360+. The main feature is a tight seal, which traps the steam.





  • Author: Loretta


After making several batches of sourdough bread, researching and reviewing numerous recipes, here’s a recipe that works for me. It’s an adaptation of my original bread machine bread and contains some commercial yeast. It doesn’t have a strong sourdough taste, but it is a high-rising, softly textured loaf.

If you’re just starting to learn how to develop a sourdough starter, it will take 7 days before it’s ready to use in a bread recipe. Here’s a summary of the sourdough starter process:

Key points: 1) Don’t use metal mixing spoons; wooden or silicone are needed. 2) When you “feed” your starter, mix the flour and water, then add to starter and mix it in well. 3) Refrigerate the starter removed at each feeding. It can be used right away in baked goods such as muffins, pancakes, etc.

Day 1: To begin the starter: Mix ½ cup flour and 1/3 cup water (filtered or let chlorine evaporate overnight)

Place the mixture in a clean quart jar or glass container. Cover the top with either a paper towel or cheese cloth. Your starter will sit at room temperature for up to 12 days.

Day 2: Your starter may or may not be “working.” If there are no bubbles, allow the starter to sit another 24 hours. If you do see bubbles on day 2, add ½ cup flour and 1/3 cup water, mix well.

Day 3: By now (48 hours after first mixing) you should see bubbles starting to form in the starter. Remove ½ cup of the starter and refrigerate it. Then add ½ cup flour mixed with 1/3 cup water.

Days 4-5-6 – Feed your starter 1x/day by removing ½ cup starter and replacing with ½ cup flour mixed with 1/3 cup water.

Day 7: You can remove ½ cup starter and use in a bread recipe or other types of recipes. Feed the starter as usual.

Day 8-12: You can begin feeding your starter 2x/day. By day 12, you will have an active, healthy starter. Refrigerate it and feed it no less than 1x/week. You may use a portion of this starter to begin a second starter, using the same feeding method and time frame.



Sourdough white bread:

1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

3/4 teaspoon yeast

½ cup sourdough starter (at room temperature)

1/3 cup sugar, honey or maple syrup

3 ½ – 3 ¾ cups all-purpose or bread Flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)3 tablespoons of melted butter or oil


Using hot tap water, warm measuring cup for the liquid and bread machine canister. Use hot tap water for the 1 cup water; dissolve your sweetener in the water. Add the milk.

Check the temperature of the liquid. You want it to be between 105 and 110. If it’s less than that, warm it up. If it’s over 112 degrees it will kill the yeast, so cool it down.

Once your liquid is in the desired temperature range, dissolve the yeast in it. Allow it to sit for 3-5 minutes.

While the yeast is activating, measure and mix the flour and salt. Prepare the butter/oil. Butter can be melted or chopped.

Remove the hot water from your bread machine canister; add the yeast mixture, flour mixture, sourdough and butter. Mix/knead cycles (2 of them) should be no less than 10 minutes and not longer than 15 minutes. Between these cycles, allow the dough to rest for 20 minutes.

Coat an 8.5×4.5 bread pan; gently shape the dough and lay it in the pan. Cover with a light cloth and allow it to rise in a warm place (oven is ideal) for 30 minutes. You can allow it to raise for up to 45 minutes.

Bake at 350 for 35 minutes and enjoy!


If you’re looking for a recipe for 100% sourdough, no commercial yeast, stay tuned – my test loaves are in the oven!



If you’re one of the folks who has asked me if I have any experience with sourdough breads, I have great news: I’ve finally identified what seems to be simple method/recipe for creating a sourdough starter and using it.


Part of my research included finding out why it might be worth the effort to learn how to make sourdough bread. Turns out, sourdough bread and baked goods offer quite a few health benefits.


Creating a sourdough starter involves fermenting grain, a common practice that originated in Egypt around 1,500 B.C. Sourdough bread was the only type of bread available until baker’s started using yeast obtained from beer brewers a few centuries ago.


If you’re a health buff, you may know that fermented foods have been found to be highly beneficial in nearly any diet. Fermented foods included yogurt, kefir, pickles, sauerkraut and sourdough.


In addition to the unique flavor fermenting adds to bread, it also helps degrade the phytates found in grain. Phytates occur naturally in grain, but they make grain more difficult to digest and cause the healthy minerals in the grain more difficult to absorb.


Through fermentation of sourdough, researchers know that the phytate content of sourdough bread may be reduced by as much as 50%. That makes sourdough easier to digest and more nutritious than regular yeasted breads. Other studies indicate that sourdough bread may be better for blood sugar control because it appears that the fermentation process may modify the structure of carbohydrate molecules.


If you’ve successfully navigated all the scientific aspects of sourdough bread and are still interested in learning a simple, nutritious and tasty way to make sourdough, here are some beginning tips. I will develop recipes that include use of a bread machine, stand mixer and knead-by-hand methods. As I learn more I’ll keep sharing!


To help answer questions you may have:

  1. You can use different types of flour to make sourdough, including white, all-purpose flour.
  2. In initiating and feeding your starter, use filtered water to ensure no chemicals interfere with the fermentation process.
  3. Do NOT use metal utensils to stir your starter. In decades past, wooden spoons were commonly used. I am currently using a silicone spoon. Silicone works well because the dough doesn’t stick to it.
  4. If your house is fairly cool, as ours is over winter, turn the light on in your oven to help create a consistent temperature over 70 degrees (Fahrenheit). The light will warm the oven to 90 degrees after a couple of hours. Turn it off and warm the oven again after a few hours (this is only necessary for about 5 days).
  5. Once it’s properly fermented, store the starter in the refrigerator. To use it in a bread recipe, remove it from the refrigerator and allow it to warm to room temperature before using it.
  6. Also note that you will bake sourdough bread at a high temperature – 400-450 degrees (Fahrenheit). You may want to use either a baking stone or a Dutch Oven for the baking process.


Next week, look for a recipe and pictures of my first sourdough loaf!


Did you know there’s one simple tool that could revolutionize your bread baking forever?

that tool? It’s a digital thermometer.


If you’re thinking that the last thing that you need in your kitchen is another tool, no worries. Digital thermometers are generally about the length of an everyday spoon and less than 2 inches wide.


When it comes to cost, some digital thermometers cost as little as $5.

So how will this simple tool make help you improve your bread baking? By verifying the temperature of the liquid used to dissolve your yeast. At a temperature range between 105- and 110-degrees (Fahrenheit), yeast thrives and produces a light, high-rising loaf of bread. Once your liquid falls within this temperature range, you can be certain your yeast won’t be killed by liquid that’s too hot. You’ll also know that it’s warm enough to start working in your dough once you’ve combined all the ingredients.


If you use an instant-read thermometer, it will take you about two seconds to check the liquid temperature. If you opt to use a less expensive model, it may take up to 10 seconds. The step adds very little time to your bread baking process and contributes greatly to the quality of your loaf.


So, what kind of digital thermometers should you use in baking bread? There are numerous types to consider.


  1. The least costly digital thermometer that I’ve come across, $5.49, will work just fine for this task. Since it’s being used for a few seconds each time, it’s likely to last for many years.
  2. Higher priced digital thermometers range from $10 to more than $30. The one I currently use cost $13 and has worked just fine for the past two years. If I find I need to replace it, I will try the less costly option to see how it holds up.
  3. Instant-read thermometers are very convenient, but much more costly. Prices often begin at the $80 range. While the convenience is nice, it’s not necessary to accomplish the task of verifying the liquid temperature.


If you’ve never used a digital thermometer in your kitchen before, you may find that you like it and can justify paying a higher price for one. It’s all a matter of personal preference.


Whichever model you select, I highly recommend implementing the practice of checking your liquid’s temperature, especially if you’ve struggled to produce satisfactory loaves of bread. This step, in combination with the use of a bread machine, took my bread baking results from disappointing to amazing.


And what role did the bread machine play? Since the mixing and kneading take place in a canister, you can warm the canister before placing your ingredients inside it. This helps maintain that ideal temperature range you set up by checking your recipe liquid. Your bread dough will start at an ideal temperature range and remain there until it’s baked in the bread machine or, you prepare it for the final rise to bake in your oven.


If you decide to bake the bread in your oven, warm your bread pan before coating it and placing the dough in it. Complete the final rise inside your warmed oven (just don’t leave the oven on during the rise time) or in an area where you can manage the temperature to help keep it warm (90-100 degrees is ideal).




  • Author: Loretta


If you’ve been thinking (as I did) that adding herbs to your bread might be complicated or challenging, I have great news! It’s as easy as measuring the herbs you like and adding them to your dough.


I’m completely serious. That’s all there is to it. If there’s anything complicated about making herbed bread, it may be in selecting the herbs you want to use.


This recipe has a four-herb combination that reminds me of the seasoning in stuffing. My recipe calls for dried herbs. If you use fresh herbs, double the amounts you add. Regardless of dried or fresh, you’re going to love this bread! I recommend that you consider cubing drying thick slices to use as stuffing mix. Or seasoned breadcrumbs.


If you already have a favorite two-pound loaf bread recipe just add the herbs in the amounts listed here. You’re going to love this bread!




1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

1 1/2 teaspoons yeast

¼ cup sugar, honey or maple syrup

3 ½3 ¾ cups all-purpose or bread flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)

1 teaspoon sage leaves

1 teaspoon thyme

1 ½ teaspoons oregano

1 ½ teaspoons basil leaves

3 tablespoons of butter or oil


If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your

bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. When you’re ready to use them, pour the water out.

Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice. Mix well.


If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can warm it (I prefer stovetop) to desired temperature.


Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.


While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.


If using butter, melt it just till it’s soft enough to easily blend into the bread dough or cut into small pieces.


Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.


Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.


Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).


After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I

heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.


Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it several minutes to cool before you cut any slices!


After the loaf is thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.


Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator. Use a plastic bag or consider investing in a bread keeper.




  • Author: Loretta


Ezekiel bread has a reputation for being nutritious, but can it also be very tasty? This recipe is!


Ingredients are taken directly from the Biblical account of instructions given to Ezekiel. The secret to making this bread light and lovely? Go easy on the flour, your dough can be a bit sticky for the final rise. And use white wheat flour. It looks and tastes like white flour, but it’s a whole grain flour and contains all the nutrition and fiber of whole grain.


You can purchase ground flours or grind your own in a high-speed blender, especially since you use just ¼ cup of the bean, lentil, millet and barley flours. If you don’t want a coarse grind flour, grind a bit extra and sift out the coarse portions.



1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)

¼ cup honey or maple syrup

1 ½ teaspoons instant yeast

2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)

¾ cup spelt flour

¼ cup barley flour

¼ cup millet flour

¼ cup lentil flour

¼ cup bean flour (I use black bean but any bean flour would work)

1 ½ teaspoons salt

1 Tablespoon wheat gluten (optional)

2 Tablespoons olive oil or vegetable oil


In cold weather, I heat the measuring cup with some hot water before I use it, so it doesn’t affect the temperature range I need.


Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.

Sift all dry ingredients well.


If temperatures are very cold, I use hot water to warm my bread machine canister before I use it. Pour yeast mixture into bread machine; add dry ingredients.

Pour the oil on top of the dry ingredients. Start the machine.


My bread machine completes a mix/knead (10-18 minutes) rest (20 minutes) mix/knead cycle (10-18 minutes). When that is complete, you can either bake the bread in your bread machine or put it in a bread pan and bake it in the oven.

To bake it in the oven, complete the bread machine cycle of mix/knead, rest, mix/knead. Then place the dough in a bread pan sprayed/coated with a non-stick product. I place my pan in my oven, which is warmed to near 100 degrees. Cover the pan with a tea towel to help keep it from drying out while the dough raises.


Within 30 to 45 minutes the dough should raise satisfactorily. Don’t allow it to raise too high or it’s likely to fall when you bake it. Remove the raised dough from the oven; heat the oven to 350 degrees (Fahrenheit). Bake for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours. Unless you will use the bread within 24 hours, refrigerate it once it’s cooled. That way it will keep for approximately 10 days (if you don’t eat it all!). Enjoy!


When using sprouted grains and ingredients I listed here, you will produce a bread that provides a complete protein source.


Since homemade bread is a somewhat rare commodity today, you may have family and/or friends who will appreciate receiving a homemade loaf.

Depending on how many people make it to your “homemade bread gift list,” you may need to produce multiple loaves in short order. Within 8 to 10 hours, you can make at least 6 loaves of bread using my “streamlined” method.

Step 1: Inventory your ingredients. Make sure you have enough flour, sugar, and yeast on hand to make as many loaves as you need. Here’s a typical ingredient list for 6 2-pound loaves of bread:

  • Flour – an average of 3 ¾ cups per loaf = 22.5 cups. A five-pound bag of flour will make an average of 5 loaves.
  • Sugar – generally, a recipe for this loaf size will not call for more than ¼ cup of sugar per loaf. For 6 loaves, you’ll need 1 ½ cups of sugar. If you use another sweetener, multiply the amount for one loaf by 6.
  • Yeast – my recipe for a 2-pound loaf calls for 1.5 teaspoons of yeast. To ensure you have enough yeast to make multiple loaves with your recipe, multiply the yeast amount by the number of loaves you’re making.
  • You’ll also need salt and either butter or oil in your recipe.
  • Depending on your recipe ingredients, you may need milk and/or some additional ingredients (i.e., potato flakes to help keep the bread soft).
  • If necessary, measure out each ingredient so you can verify that you have what you need.

When baking multiple loaves, it helps to assemble all your ingredients in one place to speed measuring activities. You may also consider measuring all dry ingredients one or two days before you’re ready to bake. You can combine flour and salt but keep sugar and yeast amounts separated until you’re ready to use them.

If possible, set up an area close to your oven where the final rise can be completed. Once you start baking the loaves, the area around your oven should be warmer than the overall room temperature, which means the dough will rise more quickly.

To keep track of what stage each batch of dough is at, you can set timers (I use both the microwave and an old dial-type timer) so you don’t forget to put the dough into a loaf pan or into the oven. You’ll also want to time the bake time for each loaf (generally 30 minutes). A sheet that lists “Loaf 1,” “Loaf 2,” etc. can also help. Before you begin, estimate the time each batch of dough will be ready to put in a loaf pan and the time you expect it will be ready for the oven. This can help you accurately track each batch of dough since you’ll be able to work on other things as the process progresses.

It will be helpful to set up an area where each loaf can thoroughly cool before you bag it. If you don’t have enough cooling racks to accommodate all the loaves, you can suspend the loaf between two objects, with each edge of the loaf (set them up lengthwise) on boxes, pans, even plates. Just make sure heat can escape from the bottom of the bread, or it will become soggy.

Bag each loaf as soon as it’s cool. You can decorate the bag with stickers, ribbon, even wrapping paper if you like. Since homemade bread has no preservatives, be sure to store the loaves in a cool location (equivalent to a refrigerator) until you share them. You may also consider including a note about how to store the bread to keep it from spoiling.

Happy baking!




  • Author: Loretta Sorensen
  • Prep Time: 15 minutes
  • Cook Time: Just under 2 hours
  • Total Time: 51 minute
  • Yield: 1 1-pound loaf 1x
  • Category: Bread
  • Method: Bread Machine


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

Dry ingredients:

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.