Pumpernickel Bread

I kept one loaf and gave the other away...this is a great one to share with friends!

Pumpernickel Bread

2 c. white flour (or bread flour)
1 1/2 c. rye flour
1 1/2 c. wheat flour
1/4 c. cocoa
2 t. instant coffee (I use Maxwell House)
2 T. sugar
2 t. salt
1/2 c. molasses
2 T. butter, softened
2 pkts. quick active dry yeast
1 1/2 c. water (warm)

1. Blend all dry ingredients in a large mixing bowl. Set aside.
2. In a separate large mixing bowl, dissolve yeast in warm water. Stir in molasses; then add butter.
3. Pour water mixture into center of dry ingredients and mix to form a dough.
4. Turn out onto a floured board and knead until smooth, about 10 minutes, or until you feel your arms may fall off.
5. Put dough in a large bowl that has been coated with butter (or canola oil), turning to coat the dough so that it won't stick to anything.
6. Cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled, about 1 hour.
7. Punch down dough; kneading it several times.
8. Divide and shape into 2 loaves and place in well-buttered loaf pans. Cover and let rise again until doubled, 30-45 minutes.
9. Preheat oven to 400˚.
10. Bake at 350˚ for 25-30 minutes, or until the loaves sound hollow when tapped. Cool on wire racks.

NOTE: Another alternative is that you can mix in your bread machine on "dough only" cycle, adding the ingredients in the order suggested by your bread machine manufacturer (e.g. add wet ingredients first, then dry, and the yeast last).