Pumpernickel Bread

Ingredients:
1 2/3 cups water
2 tablespoons oil or melted butter/margarine
1/4 cup molasses
2 teaspoons salt
2 tablespoons dry milk (I use powdered soy milk)
1/4 cups (heaping) cocoa powder
2 heaping teaspoons instant coffee granules
1 3/4 cups rye flour
3 cups bread flour
2 1/2 teaspoons dry yeast
2 tablespoons caraway seeds (optional)


Directions:
In a large bowl mix all ingredients together. Turn dough out onto a well floured surface. Knead for 10 minutes, dough should be sticky but not sticking to your hands.
Spray the bowl with Pam and place the dough back into it. Spray the dough with Pam and cover with plastic wrap and let rest for 2 hours.
Sprinkle some cornmeal onto a piece of Pam sprayed parchment paper. 
Place the dough ball on the parchment paper. Spray with Pam again, cover & allow to rest in a warm place for 1 hour.
45 minutes before baking put a baking/pizza stone* into oven and Preheat to 425 degrees.
Dust some rye flour over top of dough and Score with a sharp knife.
Carefully place the dough (leave on the parchment paper)onto the hot baking stone. Fill a small baking pan with about 2 cups of boiling water and put it on the bottom of the oven to create steam (this will give the loaf a crisp and chewy crust).
Bake for 30-35 minutes or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack.
* If you don't have a baking stone and are using a cookie sheet DO NOT put it in the oven to preheat.


You can also make this in the bread machine, it will take much less time. Add ingredients in the order given by your machines manual. Bake on Whole Wheat setting. You will not get a crisp & chewy crust this way but it still tastes delicious. If you're in a really big hurry adjust the yeast to 3 1/2 teaspoons and use the Rapid Whole Wheat setting.