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Whole Pumpernickel Bread loaf on a cutting board on a wooden table.
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5 from 3 votes

Pumpernickel Bread

This homemade Pumpernickel Bread is a rye bread that has a rich, slightly sweet flavor with a dense, hearty texture. It's also perfect for sandwiches or a bowl of soup or stew.
Prep Time20 minutes
Cook Time50 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 55 minutes
Course: Bread
Keyword: Pumpernickel Bread
Servings: 12 slices
Calories: 397kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 2 ½ cups (312.5 g) all-purpose flour
  • 1 cup (127 g) bread flour
  • 1 cup (102 g) medium rye flour
  • 2 tablespoons unsweetened cocoa powder
  • 5 teaspoons instant yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1 ½ cups warm water, 105°F-115°F
  • ½ cup (168.5 g) molasses
  • 2 tablespoons vegetable oil

Instructions

  • Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
  • To a large bowl, add all-purpose flour, bread flour, rye flour, cocoa powder, yeast, sugar, and salt. Whisk to combine.
  • In the bowl of a stand mixer fitted with a dough hook attachment, mix together the warm water, molasses, and vegetable oil.
  • Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a dough forms, 1-2 minutes.
  • Knead for 5-8 minutes, until the dough is smooth and elastic. Alternatively, you can turn the dough out onto a lightly floured surface and hand knead for about 8-10 minutes.
  • Place the dough in a large, clean, oiled bowl and cover. Let it rise in a warm place until doubled in size, about 60-90 minutes.
  • Once the dough has risen, roll it out onto a lightly floured work surface. Flatten the dough into a rectangle, roughly the width of the loaf pan.
  • Starting at the short end, roll the dough tightly to form a log, pinching the seams as you go to create a tight surface.
  • Place the rolled dough seam-side down into the prepared pan.
  • Cover and let the dough rise in a warm place until it has doubled in size, about 45 minutes.
  • Preheat oven to 375°F (190°C) as the dough completes its second rise.
  • Bake the loaf for about 50-55 minutes, or until the bread sounds hollow when tapped.
  • Remove the bread from the oven. Let it cool completely on a wire rack before slicing.
  • Store the bread at room temperature for up to 3 days or freeze for up to 8 weeks.

Nutrition

Serving: 1slice | Calories: 397kcal