For pretty hors d'oeuvres, slice this shaped bread very thin, and top with your favorite spread.

1 1/2 cups pumpernickel flour
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Wheat or Traditional Whole Wheat Flour
1/4 cup malted milk powder
2 tablespoons vital wheat gluten
1 tablespoon Deli Rye Flavor
2 teaspoons instant yeast
1 3/4 teaspoons salt
1 tablespoon caramel color (optional)
2 cups lukewarm water
3 tablespoons vegetable oil
1 tablespoon caraway seeds (optional)

Combine all of the ingredients, and mix and knead—by hand, electric mixer, or bread machine—to form a sticky dough. Let the dough rise in a lightly greased bowl until it's almost doubled in bulk, about 1 hour.

Turn the dough out onto a lightly oiled or lightly floured surface, divide it into three pieces, and shape them into logs. Place in greased canape tubes,* attach caps to ends, and allow the loaves to rise till they've filled the tubes about 3/4 full, about 45 minutes.

Bake the bread in a preheated 375°F oven for 30 to 38 minutes, until the crust is brown and the internal temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove from the tubes, and cool completely on a rack. Yield: 3 small loaves.

*If you're not using canape tubes, bake the three long loaves on a baking sheet for 20 to 25 minutes.