Black Forest Pumpernickel Recipe - cooking recipe

Ingredients

1 1/8 cups water
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons oil
1/3 cup molasses
3 tablespoons cocoa powder
1 tablespoon caraway seed
2 teaspoons yeast

Preparation

In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly.
Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
Oil dough and let rise till doubled in oiled bowl.
Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it.
Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds.
Place in oiled pans or on oiled cookie sheet.
Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.