Pumpernickel Bread — Bread Machine (ABM)

A dark, hearty loaf with rye flavor and a touch of molasses. This recipe is sized for a 1½–2 lb bread machine.

Ingredients
1¼ cups warm water
2 Tbsp vegetable oil or melted butter
2 Tbsp molasses
1½ cups bread flour
1½ cups rye flour
2 Tbsp unsweetened cocoa powder
1 Tbsp brown sugar
1½ tsp salt
1 Tbsp caraway seeds, optional
1 tsp instant coffee or espresso powder
2 Tbsp vital wheat gluten
2¼ tsp bread-machine or active dry yeast
Directions
Add the water, oil, and molasses to the bread-machine pan.
Add bread flour, rye flour, cocoa, brown sugar, salt, caraway seeds, coffee, and vital wheat gluten.
Make a small well in the flour and add the yeast, keeping it away from the liquid and salt.
Select the Basic/White or Whole Wheat cycle, 1½–2 lb loaf, and medium crust.
Check the dough after about 5–10 minutes of kneading. It should form a soft, slightly tacky ball. If very wet, add bread flour 1 Tbsp at a time; if dry or crumbly, add water 1 tsp at a time.
When baking is complete, remove the loaf immediately and cool on a rack for at least 1 hour before slicing.

Tip: For a more deli-style pumpernickel, use the caraway seeds and replace ¼ cup of the water with strong brewed coffee.