A delightful twist on classic pumpernickel bread, featuring honey and molasses for a rich, slightly sweet flavor.
Add the warm water, honey, molasses, softened butter, and salt to the bread machine pan.
Ensure the water is warm but not hot to activate the yeast properly.
Add the bread flour, whole wheat flour, and active dry yeast to the bread machine pan.
Layer the ingredients so the yeast is on top, away from the liquid, for best results.
Select the dough setting on the bread machine and start it.
Check the dough after 5 minutes of mixing; it should form a smooth ball. Adjust with water or flour if necessary.
Once the dough cycle is complete, transfer the dough to a greased loaf pan.
Gently shape the dough to fit the pan without deflating it too much.
Cover the loaf pan with a clean towel and let the dough rise in a warm place for 30 minutes.
The dough should double in size during this time.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Bake the bread for 25 to 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
For a shinier crust, brush the top with an egg wash before baking.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Allowing the bread to cool completely ensures the texture sets properly.
Continue in our app for the best experience
