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Pumpernickel Bread

This homemade Pumpernickel bread is rich, dark, and packed with flavor, making it perfect for sandwiches or enjoying plain with butter.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 hours
Servings: 12 slices
Course: Bread, Snack
Cuisine: Artisan, German
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Use a good-quality all-purpose flour for a strong structure.
  • 1 cup bread flour If available, go for high-gluten or bread flour for a chewier texture.
  • 1 cup medium rye flour A must for that signature Pumpernickel flavor. Whole rye flour can also be used.
  • 2 tablespoons unsweetened cocoa powder This is key for the traditional dark color.
  • 5 teaspoons instant yeast No need for proofing; just mix it in!
  • 1 tablespoon granulated sugar Helps activate the yeast and balance the flavors.
  • 1 tablespoon kosher salt Essential for enhancing the overall taste.
Wet Ingredients
  • 1.5 cups warm water Check the temperature (105°F to 115°F) to help the yeast activate properly.
  • 0.5 cups molasses Adds moisture and depth; dark or light molasses works!
  • 2 tablespoons vegetable oil Or swap for melted butter for a richer flavor.

Method
 

Preparation
  1. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, combine all the dry ingredients and whisk together. Set aside.
  3. In a stand mixer bowl fitted with a dough hook, mix the warm water, molasses, and vegetable oil until well combined.
  4. Gradually add the dry mixture to the wet ingredients and mix on low speed until a dough forms, about 1-2 minutes.
  5. Knead for 5-8 minutes until the dough is smooth and elastic. If too sticky, add a bit more all-purpose flour.
  6. Transfer the dough to a lightly oiled bowl, cover, and let it rise until doubled in size (about 60-90 minutes).
Shaping and Rising
  1. Turn the risen dough onto a floured surface and roll it out into a rectangle, about 1/2 inch thick.
  2. Starting from the short end, roll the dough tightly into a log, pinching the seams to seal.
  3. Place the log seam-side down in the prepared pan, cover, and let rise until doubled in size, about 45 minutes.
Baking
  1. Preheat your oven to 375°F (190°C) during the final rise.
  2. Bake the bread for 50-55 minutes, or until it sounds hollow when tapped.
  3. Allow the bread to cool completely on a wire rack before slicing.

Notes

Wrap Pumpernickel bread in parchment paper followed by plastic wrap to keep it fresh. For longer storage, freeze after slicing. Use a serrated knife for clean slices.