Step 1: Ingrediants
1 ¼ cup of room temperature coffee
1 ½ teaspoons salt (course kosher)
1/3 cup molasses
2 tablespoons vegetable oil
1 cup rye flour
1 cup whole wheat flour
1 ½ cups bread flour
3 tablespoons gluten
3 tablespoons baking cocoa
1 tablespoon caraway seed
2 teaspoon bread machine or quick active dry yeast
I go to a local whole food type market that sells bulk items for most of my bread making ingredients. Most good quality markets should have most of the supplies.
Step 2: Mix everything together
If you have never used a bread machine before you need to make sure that you put the kneading paddle in before you add the ingredients or you aren't going to get very far.
Once you have everything measured out and into the baking chamber (that is what Cuisinart calls it in my manual) you just insert it into the bread machine. Start the bread machine, This is a very dense dough so it will be noisy when it mixes.
Step 3: Form the dough
Cur the dough into two Shape into two loaves. The loaves are going to raise a little more so make sure that they aren't to close together.
I like to place my loaves on a cookie sheet with a SILPAT. If you don't have a SILPAT you can sprinkle cornmeal on the cookie sheet and place the loaves directly on the cookie sheet.
With a sharp knife, slash the top of the loaves (this will allow steam to escape).I don't think that this is required with a heavy bread like pumpernickel but if you like the look for the finished loaf go right ahead.
Place the cookie sheet on the center rack.
Set your timer for 25 minutes and kick back and relax.
OPTION: I have also had great reviews by replacing the coffee with Dr. Pepper, for those people that don't drink coffee!