Maple Pumpernickel Bread

Ingredients:

1 cup warm water
2 tablespoons vegetable oil
3 tablespoons maple syrup
tablespoon wheat gluten
1/2 teaspoon salt
1 tablespoon caraway seeds
2 tablespoons unsweetened cocoa powder
1-1/2 cups dark rye flour
1-1/2 cups bread flour
1-1/2 teaspoons dry rapid yeast

Directions:

Place all of the ingredients in the breadmaker in order listed. Program machine for the regular cycle and light color. Press Start and let machine goi through all of its cycles.

When the cycle is finished, removed the bread from the pan, place on a board and cover with plastic film. Cover the film with a dampened kitchen or tea towel and let bread cool to warm. This bread is wonderful while still a little warm, served with unsalted butter. Or wrap and refrigerate until firm and then cut into thin even slices for sandwiches.

From the kitchen of Lillian Julow