Bea's Dark Pumpernickel Bread

By Diana Rattray

Updated 08/20/17

Pumpernickel Bread
Pumpernickel Bread. Diane Labombarbe / Getty Images
Ratings (4)
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: 1 Loaf (16 servings)
Nutritional Guidelines (per serving)
138 Calories
6g Fat
19g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy bread machine pumpernickel bread. Use the dough cycle of the bread machine if you prefer a round loaf.

From Bea: "This is a bread machine recipe for a dark pumpernickel. My family thinks it tastes just like Steak & Ale's brown bread. We also think it works great for tuna salad sandwiches. Hope you enjoy."

Ingredients

  • 1 1/3 cups strong coffee
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 cup whole wheat flour
  • 1 cup rye flour
  • 2 cups bread flour
  • 2 1/2 teaspoons caraway seeds
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 tablespoons brown sugar
  • 1 1/3 teaspoons salt
  • 2 1/2 teaspoons active dry yeast

Steps to Make It

  1. Fill bread machine and bake according to bread machine manufacturer's directions.

  2. To make a free-form loaf or boule, use the dough cycle. Remove the dough and shape on a parchment-paper-lined baking sheet. Cover the bread with a kitchen towel and let it rise for about 45 minutes to 1 hour in a draft-free place. Bake in a preheated 400 degree oven for 25 to 35 minutes. The loaf should sound hollow when tapped on the bottom. 

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