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

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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