Pumpernickel Rye

I LOVE me a good slice of pumpernickel, and i can NEVER EVER find it in any store... FAIL!!! so... just like so many steakhouses, here is a recipe that has proven most excellent!

Ingredients:
1 1/4 c. Warm Water (110-115 degrees F has to be pretty accurate for the yeast)
1 Tbsp vegetable Oil
1 1/2 Tbsp Molasses
1 1/2 c. Unbleached All-purpose Flour
1 c. Rye Flour
1/2 c. Whole Wheat Flour
1/4 c. Bread Flour
1 tsp salt
3 Tbsp dry Milk Powder
2 tsp instant coffee powder
2 Tbsp unsweetened cocoa powder (optional)
1 Tbsp caraway seed
1 1/2 tsp active dry yeast (this is not one of the packets...)

Methodology:
1. In a mixer bowl, add teh water, and dissolve the yeast, let it proof for a few minutes.

2. In a separate bowl, combine the other dry ingredients, and mix till uniform.

3. After the yeast proofs, turn on the mixer and add the molasses and the oil.

4. slowly add the dry ingredients, and mix until a soft and dense dough forms.

5. turn onto a floured surface and knead with floured hands until the dough is smooth and easier to squeeze.

6. place dough ball in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, dry place for about an hour.

7. Punch the dough down, and turn onto a floured surface, roll out and shape into a loaf (i used the jelly-roll like shaping). and place in a greased 9x5 loaf pan. Cover and let rise for 1 hour.

8. Bake in a preheated 350 degree F oven for 45 minutes.

9. Cool on a wire rack out of the pan before serving. You will hear a thump when you tap the bottom of the loaf.

Enjoy!!