Pumpernickel Bread

Easy Pumpernickel Bread recipe

The Spruce

Ratings (45)
  • Total: 2 hrs 50 mins
  • Prep: 2 hrs 15 mins
  • Cook: 35 mins
  • Yield: 2 small round loaves (serves 15)
Nutritional Guidelines (per serving)
108 Calories
4g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 2 small round loaves (serves 15)
Amount per serving
Calories 108
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 814mg 35%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Protein 2g
Calcium 57mg 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.)

Pumpernickel bread is easy to make and it costs less than the store-bought pumpernickel bread. What’s more, home-baked bread tastes better and is healthier for you. This recipe makes two small, round loaves of pumpernickel bread. You can also use this recipe to make braided rolls.

Ingredients

  • 1 1/2 cups water (warm)
  • 1 1/2 tablespoons active dry yeast
  • 1/2 cup molasses
  • 4 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons caraway seed
  • 2 3/4 cups rye flour
  • 3 cups bread flour (approximately)​
  • Optional: cornmeal for baking sheet

Steps to Make It

  1. Gather the ingredients.

    Pumpernickel Bread recipe
  2. In a large bowl, add the warm water and yeast. Stir mixture until the yeast is dissolved.

    Pumpernickel Bread recipe
     The Spruce
  3. Stir in the molasses, salt, shortening, caraway seed, and rye flour.

    Pumpernickel Bread recipe
     The Spruce
  4. Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on your ingredients and the weather.

    Pumpernickel Bread recipe
     The Spruce
  5. Turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time.

    Pumpernickel Bread recipe
     The Spruce
  6. Place the dough in a greased bowl. Flip the dough over so that top is also lightly greased.

    Pumpernickel Bread recipe
     The Spruce
  7. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in warm, draft-free place for about an hour or until it has doubled in size.

    Pumpernickel Bread recipe
     The Spruce
  8. Punch down the dough.

    Pumpernickel Bread recipe
     The Spruce
  9. Cover it again and let it rise for another 45 minutes.

    Pumpernickel Bread recipe
     The Spruce
  10. Punch down the dough a second time. Turn out onto a lightly floured board or surface and knead the dough briefly.

    Pumpernickel Bread recipe
     The Spruce
  11. Grease a baking sheet. Sprinkle the sheet with cornmeal (optional).

  12. Cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet.

    Pumpernickel Bread recipe
     The Spruce
  13. Cover and let the dough rise for about 45 minutes or until doubled in size.

    Pumpernickel Bread recipe
     The Spruce
  14. Bake loaves at 375 F for 35 minutes or until the bread sounds hollow when tapped on.

    Pumpernickel Bread recipe
     The Spruce
  15. Remove the loaves from the oven and let them cool on a rack.

  16. Once cooled, store your loaves in a plastic bag to keep the bread soft.

  17. The loaves can be wrapped in plastic and frozen.

  18. When ready to serve, you can toast the bread lightly and pair with butter or jam for breakfast, or as a side with your dinner.

    Pumpernickel Bread recipe
     The Spruce

    Bread Baking Tips

    These tips can lead to better loaves.

  19. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

  20. Use bottled water instead of tap water to make your breads. The yeast can be killed by too much chlorine as may be found in some tap water, which will keep your dough from rising. You can also boil and cool tap water to eliminate most of the chlorine.

  21. To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.