I love brown bread! The darker the better in fact! I was recently very surprised to learn that the flour is not what makes the bread brown, but in fact the addition of unsweetened cocoa (no you didn’t read that wrong…COCOA!) and/or coffee are what do the trick! I even asked a local baker what they used and their reply was, “You won’t believe me, but cocoa!” So I knew the recipes I was finding must not be off, though at first I was convinced that there were a lot of typos out there! 😉
My pumpernickel flour has not arrived yet, but I decided to try a dark rye bread instead. This recipe is an adaptation from page 94 of the book “The Cook’s Encyclopedia Of Bread Machine Baking” by Jennie Shapter entitled “Russian Black Bread”. I switched some things around and did not add the coffee, because well I was afraid it would taste like coffee and who wants that? (Not me!) The Cocoa however surprisingly does not make the break taste like chocolate.
The bread is very hearty and soft. It’s perfect! And I’m really beginning to believe the old adage if you make you own bread you won’t want the stuff that comes from the store. It just tastes better!
What You’ll Need:
Almost 1 2/3 cups of water
2 tablespoons of extra virgin olive oil
2 1/2 tablespoons of honey
1 1/4 cups of rye flour
3/4 cup of whole wheat flour
2 1/4 cups of unbleached all purpose flour
3 tablespoons of wheat bran
3/4 cup of bread crumbs
1 1/2 tablespoons of unsweetened cocoa powder
1 1/2 teaspoons of sea salt
1 1/2 teaspoons of yeast
Place in your bread maker’s pan and set to the whole wheat cycle. (I used the 2 pound whole wheat rapid cycle). Sit back, let it do it’s thing and in a few hours you’ll have a scrumptious loaf of brown bread!