pumpernickel bread

I still remember the first time I tasted real pumpernickel bread. It wasn’t the pale imitation I’d occasionally find in grocery stores, but a dark, rich, deeply flavored loaf from a local bakery. The aroma alone was intoxicating, a blend of earthy rye, sweet molasses, and a hint of coffee. That experience sparked a lifelong love affair, and I’ve been on a quest to recreate that perfect loaf ever since. I’ve finally nailed it with this classic homemade pumpernickel bread recipe, and I’m so excited to share it with you! If you’re a fan of hearty breads, you might also enjoy my recipe for 3-ingredient avocado bread.

What Makes This pumpernickel bread So Special?

What sets this pumpernickel bread apart is its incredible depth of flavor and satisfyingly chewy texture. It’s a labor of love, yes, but the 30 minutes of prep time and 50 minutes of cook time are well worth the effort. The combination of active sourdough starter, molasses, cocoa powder, and instant espresso powder creates a complex, almost chocolatey flavor profile that’s simply irresistible. Plus, the caraway seeds add a delightful aromatic touch.

Ingredient Notes for pumpernickel bread

Let’s take a closer look at a few key ingredients:

• Pumpernickel Flour: This coarse, dark rye flour is the foundation of authentic pumpernickel bread. I highly recommend seeking out a good quality pumpernickel flour for the best results.

• Molasses: Don’t skip the molasses! It contributes to the bread’s characteristic dark color, adds moisture, and provides a subtle sweetness that balances the earthy rye. I like to use unsulphured molasses for the purest flavor.

Now that we’ve covered the key ingredients, why not check out my keto brioche bread recipe for another delicious bread adventure?

Emma

Classic Homemade Pumpernickel Bread

This pumpernickel bread recipe delivers a deeply flavorful and satisfying loaf with a slightly dense crumb and a distinctive rye flavor. Enjoy the rich, dark taste of homemade goodness.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Bread

Cuisine: German

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Active Sourdough Starter fed and bubbly (or 1 tsp instant yeast)
• 1 1/2 cups Warm Water (105-115°F)
• 2 tbsp Molasses unsulphured
• 1 tbsp Vegetable Oil
• 1 1/2 tsp Salt
• 1 tsp Caraway Seeds optional
• 1 cup Pumpernickel Flour
• 2 cups Bread Flour plus more for dusting
• 1/4 cup Cocoa Powder unsweetened
• 1 tbsp Instant Espresso Powder optional, enhances flavor

Equipment

• Stand Mixer (optional)
• Large mixing bowl
• 9x5 inch loaf pan

Method

 

• In a large mixing bowl (or the bowl of your stand mixer), combine the warm water, molasses, and oil. If using sourdough starter, add it now. If using instant yeast, skip this step and add yeast with the flour later.
• In a separate bowl, whisk together the pumpernickel flour, bread flour, cocoa powder, espresso powder (if using), salt, caraway seeds (if using), and instant yeast (if using instead of sourdough starter).
• Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, knead with the dough hook for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic.
• Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
• Cover the loaf pan with plastic wrap or a damp towel and let rise in a warm place for 30-45 minutes, or until the dough has risen to about an inch above the rim of the pan.
• Preheat your oven to 375°F (190°C).
• Bake the pumpernickel bread for 50-55 minutes, or until the internal temperature reaches 200-205°F (93-96°C).
• If the top of the bread starts to brown too quickly, tent it with aluminum foil.
• Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Notes

For a richer flavor, use dark molasses. Store cooled bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. Slice before freezing for easy access.

How I Make pumpernickel bread

Alright, let’s get baking! First, I activate my sourdough starter, ensuring it’s bubbly and ready to go. Then, I combine all the ingredients in a large bowl, mixing until a shaggy dough forms. After a brief rest, I knead the dough until it’s smooth and elastic. The dough then proofs for several hours, allowing the flavors to develop. Finally, I shape the dough into a loaf, bake it until golden brown, and let it cool completely before slicing. It may sound intimidating, but trust me, it’s easier than you think! If you love baking breads, be sure to try my cranberry walnut bread recipe.

My Tips for the Perfect Outcome

• Don’t rush the proofing process: Give the dough ample time to rise in a warm place for the best texture and flavor.
• Use a Dutch oven or baking stone: This helps to create a crispy crust and even baking.
• Cool completely before slicing: This is crucial for preventing a gummy texture.
• Experiment with add-ins: Feel free to add other seeds or nuts to customize your pumpernickel bread.

Serving Suggestions and Storage Tips

I love serving this pumpernickel bread warm with a smear of cream cheese or a hearty bowl of soup. It’s also fantastic toasted and topped with avocado or smoked salmon. To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months. This pumpernickel bread is also great as burger buns!

FAQs

faq 1

Can I make this recipe without a sourdough starter?
While the sourdough starter contributes to the unique flavor of pumpernickel bread, you can substitute it with commercial yeast. However, the flavor and texture will be slightly different.

faq 2

What can I use if I don’t have pumpernickel flour?
If you can’t find pumpernickel flour, you can use a combination of dark rye flour and whole wheat flour. The result won’t be exactly the same, but it will still be delicious.

faq 3

Can I add other ingredients to the dough?
Absolutely! Feel free to add other seeds, nuts, or even dried fruit to customize your pumpernickel bread. Some popular additions include sunflower seeds, pumpkin seeds, walnuts, and raisins.

faq 4

How do I know when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 200-210°F.

Conclusion

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below! For another delicious treat, make sure to try my classic burger buns!

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