Pumpernickel Bread

Pumpernickel Bread

  • Prep Time: 10 mins
  • Total Time: 4 hrs 30 mins
  • Servings: 12

    • Ingredients

  • 1 1/4 cupstepid water
  • 2tablespoonscanola oil
  • 1/4 cupmolasses
  • 1 1/2 cupswhite bread flour
  • 1/2 cupwhole wheat flour
  • 1cuprye flour
  • 4teaspoonsnonfat dry milk powder
  • 2tablespoonssugar
  • 1 1/2 teaspoonssalt
  • 1/4 cup yellow cornmeal or 1/4 cupwhite cornmeal
  • 3tablespoonscocoa powder( I have used fat-free, non-caffiene Ovaltine.)
  • 1/2 teaspooninstant decaffeinated coffee
  • 2teaspoonscaraway seeds(optional)
  • 2teaspoons yeast (fast rise or bread yeast) or 3teaspoonsactive dry yeast( fast rise or bread yeast)

    • Directions

  • Load bread machine according to machine standards.
  • Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

    • Reviews

  • “First of all I omited the coffee because we don’t drink it and never have it on hand. I prepared the dough in my bread machine and divided it among four lightly greased mini loaf pans. It rose uncovered in my oven on the warm setting for 30 minutes. I turned the heat up to 350 F and set the timer for 30 minutes, then forgot about it until the timer rang. I turned it out onto a wire rack and brushed the tops with real butter. WOW! Great bread! Aromatic, flavorful, full bodied, small crumb texture…firm, yet lighter than expected. I can’t wait to make this for my German mother-in-law who is a bread snob of the worst kind, as most European’s are (and for good reason). I’ve taken a picture to share. You’ll know it’s mine by my Blue Willow China in the background and the cranberry garnish. This bread recipe will go into the official family cookbook for sure. After my little photo shoot I enjoyed a couple slices with a cream cheese but my boys, 3 and 4 yrs old finished off one of the loaves plain. Tonight we’re having leftover Roast Sticky Chicken, fresh fruit and herb tea for dinner. This bread with butter, slices of honey cured ham, and good havarti cheese will be a perfect compliment. Thanks! :o)”

  • “I made this bread with a little milk (instead of dry milk) and a little coffee (instead of instant).Also, I made it using my mixer with dough hook instead of a bread machine.It worked very well.Best pumpernickel I have tasted!”

  • “Absolutely the best Pumpernicklel bread I,ve tasted! Bread lasted only a few hours!! (and it was quite a large loaf!!! Beautiful with sliced Gruyere cheese, ham, mustard and sliced tomato! Or just with cottage cheese or even just buttered. I’m about to make my second loaf!!!Also, this bread is good for the constitution!”

  • “YUM! I don’t have a bread machine, so I proofed the yeast with some of the water, mixed all the dry ingredients together, then added the wet and kneaded for 8 minutes. (I didn’t have any rye flour either, so I put in half a cup of AP flour and whole wheat each to make up for it.) The caraway seeds are great and strong, but if you just want them as a background note, put in only 1 tsp. I made 12 dinner rolls out of this recipe: Let the whole thing of dough rise for an hour, the punch it down and form 12 palm sized balls. Put them on a baking sheet or in muffin tins and let them rise for another 30 minutes, brush with butter, then bake in a 375 degree oven for 18-20 minutes. Thanks for the recipe!! UPDATE: This bread freezes very well, too!”

  • “Excellent recipe!I made this twice using a breadmaker and this recipe is definitely a keeper.I didn’t have any instant and/or decaf coffee on hand so I used 1 cups of water and 1/4 cup of brewed coffee instead of the 1 1/4 cups of water.I have not had bread this good since I’ve lived in Europe. Thank you for sharing this recipe.”

  • “Excellent recipe.I added strong brewed coffee in place of the water and omitted the instant coffee powder. Used the bread machine dough cycle and baked in 3 mini loaf pans.There are a lot of ingredients to gather, but it’s worth it.”

  • “Great bread.Mine took a long time to raise but has excellent flavor.Baked at 350 deg. for 30 min.Served with potato keilbasa soup.”

  • “Capted, this is one of the very few Pumpernickle breads that I really like. In fact it is on top of my “keeper” list. Great job, keep ’em coming.Light and makes great toast. ALSO, with a little limburger cheese and onion, Mit a good beer I was in “Hog Heaven”.Cap’n Jack”

  • “This was a really good recipe though since I don’t have a bread machine, it was a little confusing. So I just threw everything together and it came out pretty good!”

  • “This was really good. I made this is a braided loaf and it turned out beautiful. Though I don’t keep powdered coffee or milk on me, so I took the 1 1/4 water and split it. Coffee 3/4 c and 1/2 c milk. I let the coffee cool after brewing then added sugar and yeast to proof for 5 min. I baked it the oven at 400 for 25 min.This is an Awesome recipe Capted, THANKS!”

  • “This bread is really good!I have made it twice now and the only thing I change is I use 1 cup water and 1/4 milk, just because I never have powdered milk around.Thanks for a great recipe.”

  • “This is a great bread. Only thing I changed was instead of water, instant coffee, and dry milk. I used 1 cup of coffee and a quarter cup milk. let rise in warm oven for an hour and then cooked at 350 for 30 min. I used as a bread bowl for spinach dip. Will make again and soon.”

  • “Made this into a braid.Used the dough cycle on the bread machine. Shaped the dough and baked for about 30+ minutes at 350. Excellent flavor and nice texture. Family raved. Next time I will shape dough, but brush with egg wash. THANKS!”

  • “I also substituted liquid coffee for the dried and put in 1/4 cup of liquid milk in place of 1/4 cup of the water.This made the dough a little sticky so I had to increase the flour a little.Otherwise very easy to make–didn’t use bread machine and cooked at 350 degrees.”

  • “This makes a great loaf of bread! It’s my first time making pumpernickle, and I was a little nervous about it. The fact is, I can’t stand the taste or smell of molasses. I posted a couple of questions asking if I could use dark corn syrup, and was just about to do so when at the last minute, I went with the molasses. I figured it this way, if i love pumpernickel bread, I must like the taste of molasses! The loaf turned out wonderful! Great taste, texture, and did it ever smell good! Thanks capted for sharing this great recipe!”

  • “I omitted the caraway seeds, only because I couldn’t find them in my cabinet. This bread came out very well. Real high rise, nice and tender, with a chewy crust. I loved this!”

  • “This is a delicious loaf of bread, and I really think it’s the caraway seeds that make it.The only change I made is that my coffee was caff, not decaff, but I don’t think that really has any effect on the taste (nor do I think it’s enough caffeine to make me bounce off the walls).The only change I’d make is purely aesthetic – I’d use a full teaspoon of coffee because I like my bread a little darker.One thing – the recipe doesn’t say the level of coarseness for the cornmeal.I used coarse ground, but I might try fine ground next time just to see what happens.”

  • “This was wonderful!I didn’t have any dry milk powder, so I used 1 cup water and 1/4 cup milk instead.I had to add another 1/2 cup flour, but this was wonderful!I also used my KitchenAid. :)”

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