Recipe: Dark Pumpernickel Bread

125ml cold tap water
1 tablesp butter or oil
2 tablesp treacle
125ml milk
2 cups plain flour (320g)
1 cup rye flour (160g)
1 teas onion powder
2 tablesp cocoa powder
1/2 teas salt
1 tablesp dry yeast

Glaze:
1 x 60g egg white, lightly beaten

Put in bread machine in order
Select dough mix
Knead into a smooth ball.
Place on greased tray, cover with greased plastic food wrap.
Stand until double in size.
Remove plastic wrap, glaze and slash diagonally on the top of the load with sharp knife.
Bake in a preheated oven 190 degrees C for 40-45 mins.