Pumpernickel Bread

This bread machine pumpernickel bread recipe will have you looking forward to your picnic sandwich! Complete with the healthy goodness of honey and molasses, and whole wheat and rye flours.

This recipe will make a 2 lb. loaf in your bread machine. If you prefer, you may make this a hearth-style bread baked in your oven instead of the bread machine (see instructions below).

Measure all ingredients into your baking pan in the order listed above.

If using the bread machine for baking the bread, select the Whole Grain setting and Start. If your are making a hearth-baked type bread, select the Dough setting and Start.

Hearth-Type Baked Bread:

Remove the completed dough from the bread machine and place on a lightly floured surface, cover and let rest for 10-15 minutes before forming. (Too much flour added at this stage will result in a heavy texture.)

Form the dough into a large oval shape with a high, round top. Place on a lightly greased baking sheet, cover (in a warm, draft-free place) and let rise until doubled in volume (about 30-45 minutes). Please note that if you live at a higher elevation, let the dough rise until about a third it's volume.

With a sharp knife, gently cut 3 diagonal slashes across the top of the risen loaf about 1/2 inch deep. Extra seeds, oats or cracked wheat may be sprinkled on the top, as desired.

Bake at 375°F (190°C) for 30-40 minutes. (You know it is baked correctly if the loaf sounds hollow when tapped on the bottom.)