Bea's Dark Pumpernickel Bread

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/23/19
Pumpernickel Bread
Diane Labombarbe / Getty Images
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Loaf (16 servings)
Amount per serving
Calories 138
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 470mg 20%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 2g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

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 F oven for 25 to 35 minutes. The loaf should sound hollow when tapped on the bottom. 

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