Diabetic Pumpernickel Bread Recipe

AuthorSteve Nubie
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This traditional German bread is a dark-colored whole grain bread that always tops the lists of diabetic organizations recommending smart food choices for diabetics. It provides 1 gram of fat, has a glycemic index of 50 and 15 grams of carbohydrate per one ounce slice. It has a rye flour base.

Instant coffee is added to the recipe to give the finished loaf a nice, warm and brown finish. Decaffeinated instant coffee is also an option because you’re just using it to add a color accent.

INGREDIENTS:
 1 1/8 cups warm water (110° F./43° C.)
 1 1/2 teaspoons of salt
 1 tablespoon of instant coffee
 1 3/4 cups of rye flour
 1 3/4 cups of whole wheat flour
 2 1/2 teaspoons of bread machine yeast
 1 tablespoon of caraway seeds (optional)
DIRECTIONS:
1

Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.

2

When done, let rest for 10 minutes and serve.

3

If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.

Ingredients

INGREDIENTS:
 1 1/8 cups warm water (110° F./43° C.)
 1 1/2 teaspoons of salt
 1 tablespoon of instant coffee
 1 3/4 cups of rye flour
 1 3/4 cups of whole wheat flour
 2 1/2 teaspoons of bread machine yeast
 1 tablespoon of caraway seeds (optional)

Directions

DIRECTIONS:
1

Put all the ingredients in the bread pan in the order indicated and select the whole-wheat course, 1.5-pound loaf, and medium crust.

2

When done, let rest for 10 minutes and serve.

3

If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later.

Diabetic Pumpernickel Bread Recipe

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4 Comments
  1. Reply
    Mary Thompson March 16, 2020 at 6:15 pm

    Can this recipe be made traditionally in an oven?

  2. Reply
    lc October 8, 2018 at 7:13 pm

    I use the recipe from my breadmaker and have to add some white flour to make it rise. I will try this recipe but add some white flour.

  3. Reply
    Jeanne August 15, 2018 at 9:17 pm

    I have tried this recipe three times without success. It is just a sticky mess. After the first mixing I have added flour, kneaded it and returned it to the pan and it just returns to a sticky mess.
    Considering the flours used, should it not have added ?

    I really do want to make this bread. Any suggestions as to the problem?

    • Reply
      Admin October 17, 2018 at 7:20 am

      Hmmmm, The recipe is correct from an ingredient and proportion standpoint. A variety of factors from altitude to humidity, age of flour to flour brands can affect dough integrity. You did the right thing. If loose, add flour. If dry, add water.

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