Recipe(tried): Black Forest Punpernickel Bread using rye flour (bread machine)

Black Forest Pumpernickel

Remember to add ingredients from any bread recipe to your pan in the order listed according to your particular bread maker manufacturer's instructions. This book recommends not leaving the loaf in the machine when it is done, as it will get soggy on the bottom. My notes on this say I made it in January of 1993 for the first time, the first recipe I ever made from this book. It turned out, "WONDERFULL!!" according to my notes with excellent taste and texture.

Ingredients for 1 1/2 pound loaf:
1 1/8 cups water (for Welbilt/Dak machines add 2 Tablespoons more water)
1 1/2 cups bread flour
1 cup rye flour
1 cup whole what flour
1 1/2 teaspoons salt
1 1/2 Tablespoons oil
1/3 cup molasses
3 Tablespoons cocoa powder
1 Tablespoon caraway seeds
2 teaspoons Red Star brand active dry yeast for all machines except 1 1/2 pound Panasonic/National machines (use 4 1/2 teaspoons yeast)

Ingredients for 1 pound loaf:
3/4 cup water (for Welbilt machine add 1 Tablespoon more water)
2/3 cup bread flour
2/3 cup rye flour
2/3 cup whole what flour
1 teaspoon salt
1 Tablespoon oil
3 Tablespoons molasses
2 teaspoons cocoa powder
2 teaspoons caraway seeds
2 teaspoons Red Star brand active dry yeast for all machines

Place all ingredients in bread pan, select 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.

Source: Bread Machine Magic by Linda Rehberg and Lois Conway