Pumpernickel Bread Recipe

 

AuthorSteve Nubie
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Pumpernickel Bread is a dense and moist rye bread made with coarse rye-flour. It has a dark color and was a traditional German bread served in the Fall and during the holidays. We’re going to vary this recipe a bit using 3 types of flour but rye is in the mix. This bread was often started with a sourdough yeast, but that’s complicated so we’re going to add some lemon juice to give it the tartness and sour taste of sourdough.

This is a hearty bread and goes great with meaty meals, gravies and stews. It’s also good eaten on the side with a pat of butter or sour cream.

INGREDIENTS:
 1 1⁄8 cups warm water (110° F.)
 1⁄3 cup molasses
 1/2 teaspoon lemon juice (optional)
 1 1⁄2 tablespoons canola oil
 1 1⁄2 cups bread flour
 1 cup rye flour
 1 cup whole wheat flour
 1 1⁄2 teaspoons salt
 3 tablespoons cocoa powder
 1 1⁄2tablespoons caraway seeds
 2 teaspoons active dry yeast
DIRECTIONS:
1

Place all ingredients into your bread pan according to the order indicated in the recipe. Select wheat setting; 1.5-pound loaf and dark crust.

2

Check the mix during the kneading process. If it appears too dry, add a teaspoon of warm water and check again after 5 minutes. If it appears too wet, add a teaspoon of bread flour. The dough should form a ball shape that is lightly sticky to the touch. Let the bread continue through its cycle until done.

Ingredients

INGREDIENTS:
 1 1⁄8 cups warm water (110° F.)
 1⁄3 cup molasses
 1/2 teaspoon lemon juice (optional)
 1 1⁄2 tablespoons canola oil
 1 1⁄2 cups bread flour
 1 cup rye flour
 1 cup whole wheat flour
 1 1⁄2 teaspoons salt
 3 tablespoons cocoa powder
 1 1⁄2tablespoons caraway seeds
 2 teaspoons active dry yeast

Directions

DIRECTIONS:
1

Place all ingredients into your bread pan according to the order indicated in the recipe. Select wheat setting; 1.5-pound loaf and dark crust.

2

Check the mix during the kneading process. If it appears too dry, add a teaspoon of warm water and check again after 5 minutes. If it appears too wet, add a teaspoon of bread flour. The dough should form a ball shape that is lightly sticky to the touch. Let the bread continue through its cycle until done.

Pumpernickel Bread Recipe

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7 Comments
  1. Reply
    Paul April 8, 2020 at 5:03 pm

    The ratios in this recipe are off. Too much flour and not enough liquid. Did anyone actually make this bread before posting this?

    • Reply
      Steve Nubie April 15, 2020 at 7:24 pm

      Hi Paul,
      Yes I did make the bread using the same recipe. All I can figure is that maybe your flour was too dense as a result of humidity. A solution is to sift the flour. Because most flour come in paper bags they can cause the flour to become heavier and denser which throws off the proportions. A tip I’ve added to many recipes and will add to recipes from now on will be to check the dough during the kneading process. If it looks too dry, add a tablespoon of water at a time until the dough has the right consistency. If it looks too wet, add a tablespoon of flour at a time to get the dough ball right. I’m sorry you had a bad result and I hope this helps.
      Steve

    • Reply
      Steve Nubie April 15, 2020 at 7:12 pm

      Hi Paul,
      I’m sorry you had a bad result. Yes, I did bake the pumpernickel bread using that recipe. All I can figure is that the flours may have been too dense. That can happen if they are subject to humidity. One solution is to sift the flours. You could also add a little bit more water a tablespoon at a time to get the right dough consistency. A standard piece of advice I’ve added to many recipes is that you should keep an eye on the dough during the kneading process and if it’s too dry, add a tablespoon of water until the dough reaches the right consistency. If it’s too wet, add a tablespoon of flour at a time to get the right consistency. I may need to put this tip into every recipe because humidity affects flour very easily particularly because most flour are packaged in paper bags. I hope this helps.
      Steve

  2. Reply
    Leslie April 2, 2020 at 6:55 pm

    If I already have pumpernickel rye flour, would I add 1cup+3 tablespoons of pumpernickel flour?

    • Reply
      Steve Nubie April 17, 2020 at 12:25 pm

      Hi Leslie,
      Yup. That should work just fine.
      Steve

    • Reply
      Steve Nubie April 15, 2020 at 7:33 pm

      That should work just fine.
      Steve

    • Reply
      Steve Nubie April 15, 2020 at 7:07 pm

      No need. Use the pumpernickel rye flour. You’re good to go.
      Steve

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