Light Pumpernickel Bread

• 1+1/3 cups warm water (335ml)
• 1/4 cup vegetable oil (60ml)
• 1/2 tsp salt (3ml)
• 2 tsp dried yeast (10ml)
• 2 eggs
• 1/4 cup brown demerara sugar (50gm)
• 2 cups white flour (220gm)
• 1 cup whole wheat flour (142gm)
• 1 cup rye flour (142gm)

Place water in large mixing bowl and add sugar, yeast and salt.
When mixture has started to bubble, add eggs, oil and gradually add in flour, mixing well, first with a large metal spoon and then using fingers.
Mix and knead really well. Do not add too much flour while kneading, as the dough will bind to itself quite well once you get going.
Knead until smooth and sticky, but not sticky enough to cling to surface.
Place in warm, greased bowl and cover.
Allow to rise for two hours or until doubled in volume.
Then punch down dough and knead lightly.
Make into 2 loaves and place in greased loaf pans.
Brush with egg wash or milk, if desired and allow to rise for at least one more hour.
Bake at 375°F or 190°C for 25 minutes. The bottom of the loaf should sound hollow when you rap it with your knuckle. If necessary place the loaves directly on the rack in the oven for an additional five minutes.
Brush with melted butter when removing from the oven if you did not use egg wash and allow to cool on baking rack.
* Please note that liquid - flour ratio will vary slightly depending on humidity, ingredients and other factors.