Pumpernickel Rye Bread

• 1 & 1/4 Cups Warm Water 1 Tbsp. Spectrum Vegetable Oil – Aisle 3
• 1 & 1/2 Tbsp. Tree of Life Molasses – Aisle 3
• 1 & 1/2 Cups King Arthur Unbleached All-Purpose Flour – Aisle 2
• 1 Cup Rye Flour – Bulk Aisle 5
• 1/2 Cup King Arthur Whole Wheat Flour – Aisle 2
• 1/4 Cup King Arthur Bread Flour – Aisle 2
• 1 Tsp. Hain Salt – Aisle 2
• 3 Tbsp. Organic Valley Dry Milk Powder – Aisle 2
• 2 Tsp. Mount Hagen Instant Coffee Powder – Aisle 5
• 2 Tbsp. Unsweetened Cocoa Powder – Packaged Bulk Aisle 2
• 1 & 1/2 Tsp. Active Dry Yeast - Freezers
• 1 Tbsp. Frontier Organic Caraway Seeds – Bulk Herbs & Spices

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select whole wheat cycle and press start. After the first rise, remove dough from the machine. Shape and place into a slightly oiled 9x5 inch loaf pan. Cover and let rise for 1 hour. Bake at 350 degrees Fahrenheit for 45 minutes. Remove from oven and let cool before serving.