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Pumpernickel Bread

A homemade pumpernickel bread recipe with a rich, slightly sweet flavor and a hearty, tender texture that is perfect for any meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 12 slices
Course: Bread, Side
Cuisine: European, German
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Provides structure and softness.
  • 1 cup bread flour Adds elasticity and chewiness.
  • 1 cup medium rye flour Essential for authentic flavor.
  • 2 tablespoons unsweetened cocoa powder Adds color and depth of flavor.
  • 5 teaspoons instant yeast Helps the bread rise.
  • 1 tablespoon granulated sugar Balances flavors.
  • 1 tablespoon kosher salt Enhances taste.
Wet Ingredients
  • 1.5 cups warm water (105-115°F) Too hot can kill the yeast.
  • 0.5 cups molasses Provides intense sweetness.
  • 2 tablespoons vegetable oil Keeps bread soft.

Method
 

Preparation
  1. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together all-purpose flour, bread flour, rye flour, cocoa powder, yeast, granulated sugar, and kosher salt until combined.
  3. In the bowl of a stand mixer, combine warm water, molasses, and vegetable oil. Stir gently.
  4. Gradually add the dry ingredients to the wet and mix on low speed until a shaggy dough forms.
Kneading and Rising
  1. Knead the dough for 5-8 minutes until smooth and elastic.
  2. Place it in an oiled bowl, cover, and let rise in a warm place until doubled in size (about 60-90 minutes).
  3. Turn the dough onto a floured surface, roll it out into a rectangle, and roll tightly into a log, sealing the seams.
  4. Place the log seam-side down in the prepared pan, cover, and let rise until doubled (about 45 minutes).
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Bake the loaf for 50-55 minutes or until it sounds hollow when tapped.
  3. Allow the bread to cool in the pan for 15 minutes, then cool completely on a wire rack before slicing.

Notes

For gluten-free, use a gluten-free baking blend. Store bread wrapped in plastic for up to 8 weeks in the freezer. Can be made into rolls; adjust baking time to 25-30 minutes.