To make crispy, scrumptious, and adaptable chips, beets are crisped in the oven or dehydrator. Try experimenting with these chips’ flavors: how about salt with smoky bacon? sesame-tamari? It’s open season!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 ¼ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon vegetable oil
- 1 ½ tablespoons molasses
- 1 ½ cups unbleached bread flour
- 1 cup rye flour
- ½ cup whole wheat flour
- ¼ cup vital wheat gluten
- 1 teaspoon salt
- 3 tablespoons dry milk powder (Optional)
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 ½ teaspoons active dry yeast
Instructions
- Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9×5-inch loaf pan. Cover, and let rise for 1 hour.
- Preheat the oven at 350 degrees C (175 degrees C).
- Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.
- To make this recipe in a stand mixer, combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 to 15 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
- Grease a 9×5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel or greased plastic wrap, and allow it to rise again until doubled. Bake as directed.
- Mix it in a bread machine or stand mixer, but bake it in the oven.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 207 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with some doubts because it was hard to imagine a tender result with rye and whole wheat flours. What a fantastic surprise! The only problem is it’s hard to stop with one slice! We’ll freeze the remainder of the loaf but it won’t last long in our freezer. I’m hooked. Follow the easy directions, as I did on dough cycle with my machine. After the first rising, I let the second kneading go on and added about a half cup of sunflower seeds halfway through, then removed the bread when the kneading was done and into my greased loaf pan. Make this bread; I promise you’ll love it too!
Best I’ve ever made. I read the other reviews first and increased the yeast to 2 1/2 tsp, added 1/4 cup brown sugar, didn’t have dry milk so I substituted whole milk for 1 cup of the water. Moist, tender flavor was great.
Perfect recipe!! Nice texture and light taste.
Mixed this in the bread machine and baked in the oven. This has a great flavor without the weight I’ve encountered in home made rye breads. Will make this again!
I started this recipe in a bread machine then I formed into 4 smaller loaves, let rise and baked, taking off a little time to compensate for the smaller loaves. It turned out perfect! Reminded of my grandmother from Denmark, all I needed was pickled herring and an onion slice. I rather have my pumpernickel with just butter anyway.
Used an egg wash and added quick oats to the top. Baked at 375 degrees for 35 minutes and also put a pan of water in the bottom of the oven to make the steam which is important to a proper loaf of bread. YUMMY!
The recipe made a very stiff dry dough. I added an extra 1/4 cup of water. But I think it could have used more.
I added 1 Tablespoon of honey to sweeten but otherwise I followed the recipe. I used a Bosch Mixer, I wonder if I over kneaded it? All in all this loaf is very tasty, albeit dense and heavy. Should be noted that this is my first attempt at seriously real bread…I have made a ton of white bread and as crazy as I ever got was adding a tablespoon of molasses and a cup of whole wheat flour or maybe a cup of nine grain cereal but certainly never both! I doubled the recipe the dough was rather dry and when I went to form loaves it didn’t relax and forgive me, it was quite firm. The first rise was decent… the second filled the loaf pan but didn’t rise above and beyond the edge of the pan…maybe I was expecting too much. I think this recipe is a keeper, I will work at being a better bread maker. I need to respect whole grains a little more than I probably did. Let it be known though, I wouldn’t be ashamed to share this loaf with company, my first attempt was a worthy one. Thank you for a wonderful recipe.
Perfect pumpernickel bread. But I made the following changes; 2 tbsp vegetable oil 1 cup whole wheat flour 2 tsp instant coffee powder 3 tbsp unsweetened cocoa powder 2 tbsp caraway seed And I think this is the best bread yet 2 tsp active dry yeast
Made it according to the recipe and it turned out wonderful!!! Love it!! Sure is better than store bought.I WILL be making it again.
It makes the most delicious ham sandwiches
I made the pumpernickel bread exactly like the recipe and it did not rise at all. It is edible but very dense.
I made this bread today, using my KitchenAid Mixer. I followed the recipe exactly. I kneaded it in the mixer for about 10 min, because the recipe was for using a bread machine. It turned out wonderful. I love the nice soft texture of it. I used all organic ingredients in this recipe, and I just have to say, it will be one of my breads that I bake very often. Thank you for sharing this recipe!
I make it by hand. My secret to success with whole grain breads is to soak the whole grains. Make an overnight sponge of rye flour, water, small amount of yeast and molasses. Mix the other ingredients and put in separate bowl, except yeast, leave that in the packet, I also cut back the salt a little bit. In the morning I get up and put the sponge in the mixing bowl with the rest of the yeast and a cup of warm water and let it set for a couple of minutes. then add the rest of the ingredients and knead. whole grains are sticky and I learned from the King Arthur site that you can just let them set for a few minutes before kneading. I let rise for an hour and half, shape into the baking pans and let rise for over an hour. I bake in small baking pans in my toaster oven and 30 minutes usually enough.
Excellent firm, chewy , flavorful bread . We made this into eight rolls topped with a little minced onion for sandwiches . Since we do not have instant coffee , we substituted a cup and a quarter of fresh strong coffee for the water . The sandwiches were a hit and will make this recipe again .
Made it in my bread machine. Medium loaf, light crust–turned out perfect. Yummy. First time I’ve used molasses that they worked properly with the yeast. Will use this one regularly.
You did a good deed by sharing this great recipe. Now go forth and do more such good deeds. We all thank you.
This bread was great and very flavorful. I do have one concern. It is reviewers that try to evaluate and review, hardly following any of the instructions or ingredients, doing their own thing and then giving a terrible rating. What’s right about that. Is this hardly fair.
I will definitely make this again. I didn’t make any changes to the recipe. However, I don’t have a bread machine, so I kneaded it by hand. It is so moist and delicious. My husband LOVES it!
This must be a foolproof recipe because I made a lot of mistakes and it still came out good. I misread the recipe and added too much water, had no vital wheat gluten, and tried it in my food processor. I ended up kneading by hand, adding dark rye and AP flour as needed. It turned out fine. Very nice toasted, topped with tomato and avocado slices.
Great recipe! So happy it raised nicely! Will make again. Serving it with Hungarian mushroom soup also found on AR. I used my KA mixer, kneaded about 7 minutes. Let rise a good 90 minutes. Shaped and second rise came faster. I use instant gold yeast.