A hearty and flavorful pumpernickel bread recipe, perfect for sandwiches or as a side to soups.
Add the warm water, canola oil, and molasses 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, sugar, salt, cornmeal, cocoa powder, and instant coffee to the pan.
Layer the ingredients so the yeast doesn't touch the liquid until mixing starts.
Sprinkle the caraway seeds and active dry yeast on top of the dry ingredients.
Make a small well in the flour to place the yeast for better activation.
Set the bread machine to the whole wheat cycle and start.
Check the dough after a few minutes of mixing to ensure the consistency is correct; adjust with water or flour if needed.
Once the cycle is complete, remove the bread from the machine and let it cool on a wire rack.
Allow the bread to cool completely before slicing to maintain its texture.
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