Caraway Rye Bread

    (96)
    2 hours 45 minutes

    Mix this pumpernickel-style bread in the bread machine, but bake it in the oven. I recommend baking in the oven because the loaf is fuller and the top is much nicer.


    82 people made this

    Ingredients
    Serves: 12 

    • 1 1/4 cups (315ml) warm water
    • 1 tablespoon vegetable oil
    • 1 1/2 tablespoons molasses
    • 1 1/2 cups (190g) unbleached plain flour
    • 1 cup (100g) rye flour
    • 1/2 cup (60ml) wholemeal flour
    • 1/4 cup (35g) bread flour
    • 1 teaspoon salt
    • 3 tablespoons powdered milk
    • 2 teaspoons instant coffee powder
    • 2 tablespoons unsweetened cocoa powder
    • 1 tablespoon caraway seed
    • 1 1/2 teaspoons active dry yeast

    Directions
    Preparation:1hour  ›  Cook:45min  ›  Extra time:1hour rising  ›  Ready in:2hours45min 

    1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
    2. After the first rise, remove dough from the machine. Shape and place into a lightly oiled loaf tin. Cover and let rise for 1 hour.
    3. Bake at 180 degrees C for 45 minutes. Remove from oven and let cool before slicing.
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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (78)

    RosemaryYanz
    0

    No changes at all. Loved this recipe. Used the basic setting on the bread machine with a dark crust. Yum.  -  06 Aug 2016

    by
    104

    I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....  -  21 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    74

    Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.  -  02 Jun 2004  (Review from Allrecipes USA and Canada)

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