Pumpernickel Bread

2½ cups (355 g) all-purpose flour

2 cups (282 g) rye flour (or whole wheat)

2 tablespoons unsweetened cocoa powder

14g. instant dry yeast

1 tablespoon granulated sugar

1 tablespoon salt

1½ cup (360 ml) warm water

½ cup (142 g) molasses(or treacle)

2 tablespoons vegetable oil

egg wash

To Make the Dough

1. Grease two loaf pans. Set aside.

2. In the bowl of a stand mixer fitted with a dough hook combine the all-purpose flour, rye flour, cocoa powder, yeast, sugar and salt.

3. In a measuring jug mix together the warm water, molasses, and oil.

4. Knead the dough on medium high speed for about 6-8 minutes, or until the dough is smooth and forms a tight ball. (This dough can also be kneaded by hand for about 10 minutes)

5. Place the dough in a large oiled bowl and cover tightly with cling wrap and a kitchen towel. Let it rest in a warm place until it has doubled in size, roughly 60-90 minutes.

To Shape and Bake the Dough

1. Punch down the dough and then divide in half. For each half, pat the dough into a rough rectangle.

2. Roll the dough into a log, pinching the seams. Turn the log so that it is seam side down and tuck the ends under the loaf. Place the loaves into the prepared pans seem side down.

3. Cover with cling wrap and a towel and place in a warm place until doubled in size, about 90 minutes.

4. Towards the end of the rise, preheat oven to 375°F (190°C).

5. Egg wash the loaves and score with a knife or blade. Bake for 35-40 minutes, or until browned but not too dark.

6. Let cool completely on a rack before slicing. Store bread covered at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.