Bread Machine Pumpernickel

Thick and hearty pumpernickel bread--fresh from your bread machine.

Ingredients:

• For a 1-1/2 to 2-pound bread machine:
• 1 3/4 cups lukewarm water
• 1/4 cup vegetable oil, room temperature
• 5 Tablespoons molasses
• 2 Tablespoons wheat gluten
• 1 teaspoon salt
• 2 Tablespoons caraway seeds
• 4 Tablespoons cocoa powder
• 2 3/4 cups rye flour
• 2 3/4 cups bread flour
• 1 teaspoon sugar
• 2 teaspoons yeast for bread machines

Directions:

Place all of the ingredients in a bread maker in the order given. Set machine for regular cycle and light color, and press the start button. When the bread is finished, remove from the pan and transfer to a board or work surface. Cover bread with a sheet of plastic film, then cover plastic with a lightly moistened kitchen or tea towel. Set aside to cool. This is wonderful with unsalted butter while still warm. Or refrigerate bread to firm it up, then cut into thin even slices for pumpernickel sandwiches.

Number of Servings: 8 to 10

Notes from the Cook: This is real peasant bread and is especially nice when slightly warm. To cut easily without crushing the loaf I use an electric knife.