Pumpernickel Bread

This bread is similar in flavor and texture to the bread served at the Outback Steakhouse – yummy!  I generally don’t add the caraway seeds.

The first quantity listed for the ingredients makes a 1 lb. loaf; the quantity in parentheses is for a 1 1/2 lb. loaf.

Milk – 3/4 c. (1 1/4 c.)
Olive oil – 1 tbsp. (1 1/2 tbsp.)
Molasses – 2 tbsp. (3 tbsp.)
Salt – 1/2 tsp. (3/4 tsp.)
Cocoa powder – 2 tbsp. (3 tbsp.)
Caraway seeds – 2 tsp. (3 tsp.) (optional)
Bread flour – 1/3 c. (1/2 c.)
Rye flour – 1 c. (1 1/2 c.)
Whole-wheat flour – 1/2 c. (3/4 c.)
Cornmeal – 2 tbsp. (3 tbsp.)
Yeast – 2 tsp. (1 tbsp.)

Put ingredients into bread machine pan in order listed.  Set machine for whole-wheat bread, medium crust.

Alternatively, to make baguettes, remove dough from machine after first kneading and punch down.  Cut dough into equal parts; roll each part into a thick rope (about 8 inches long for the 1 lb. recipe and about 10 inches long for the 1 1/2 lb. recipe).  Put baguettes on a baking sheet that has been sprinkled with cornmeal; set in a warm place and cover loosely.  Let rise until doubled in volume.  Bake at 350 degrees for about 25 minutes, or until loaves are crusty and sound hollow.


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