PUMPERNICKEL BREAD

This is a very easy and quick recipe for making pumpernickel bread. This bread is absolutely delicious served with Mixed Sausages and Sauerkraut. It has a slight sweet taste from the honey and molasses.

1 ¾ cups warm water

1 T active dry yeast

2 T honey
2 T espresso powder
⅓ cup dark molasses
2 cups bread flour
2 ½ cups dark rye flour
2 t sea salt

1 T melted butter

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes.

Add the honey, espresso powder, molasses, bread flour, 1 cup of the rye flour,  and sea salt.

Turn on mixer and slowly mix while adding the rest of the rye flour, a little at a time.

Mix for about 3 to 4 minutes, then turn dough out onto a lightly floured surface and knead by hand for a couple more minutes.

Place dough in a lightly oiled bowl, cover with a damp tea towel and place in a warm spot to rise for 1 hour.

Form dough into an oblong shape and place on a lightly oiled baking sheet.
Let rise another 20 minutes.

Preheat oven to 375 degrees F.

With a very sharp knife, cut diagonal slits on top of dough.

Brush with melted butter and bake in oven for 40 minutes.

Remove from oven and place on a rack to cool.