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Black Forest Pumpernickel

1 1/2 Pound loaf

1 1/8 cups water
1 1/2 cups bread flour
1 cup rye flour
1 cup whole-wheat flour
1 1/2 ts salt
1 1/2 tablespoons oil
1/3 cup molasses
3 tablespoons cocoa
1 tablespoon caraway seeds
2 ts active dry yeast
1 teaspoon instant espresso powder (optional)

1 pound loaf

3/4 cup water
2/3 cup bread flour
2/3 cup rye flour
2/3 cup whole-wheat flour
1 ts salt
1 tablespoons oil
3 tablespoons molasses
2 tablespoons cocoa
2 ts caraway seeds
2 ts active dry yeast

Place all ingredients in bread pan, select a light crust setting,
and press start.

After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Black Forest Pumpernickel a winner, April 5, 2006 - 10:09 PM
Reviewer: Greg from Raleigh, NC
The recipe was easy to do. I added the water first as the machine calls for. I could not find the optional "expresso powder" anywhere so went for two oz. real expresso coffee made with a latte machine. The result was a very good, moist,high-rising loaf. Everyone in the family liked it!

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