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Pumpernickel Bread Recipe

Yields15 Servings

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.

 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

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.


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.

Nutrition Facts

Servings 15