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Pumpernickel Bread

A delicious and comforting homemade pumpernickel bread recipe featuring rye flour and molasses for rich flavor and texture.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Comfort Food, German
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour For a stretchy, airy texture.
  • 1 cup bread flour Adds chewiness, essential for bread.
  • 1 cup medium rye flour The star of pumpernickel, bringing authentic taste.
  • 2 tablespoons unsweetened cocoa powder Adds depth in flavor and color.
  • 5 teaspoons instant yeast Ensures a good rise without lengthy proofs.
  • 1 tablespoon granulated sugar Helps feed the yeast and enhances flavor.
  • 1 tablespoon kosher salt Essential for balance and enhancing natural flavors.
Wet Ingredients
  • 1.5 cups warm water Activates the yeast (105°F to 115°F).
  • 0.5 cups molasses For characteristic sweetness and depth of flavor.
  • 2 tablespoons vegetable oil Keeps the bread moist and adds richness.

Method
 

Preparation
  1. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together all-purpose flour, bread flour, rye flour, cocoa powder, instant yeast, granulated sugar, and kosher salt.
  3. In the bowl of a stand mixer fitted with a dough hook attachment, mix together the warm water, molasses, and vegetable oil.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms (about 1-2 minutes).
  5. Knead the dough for 5-8 minutes until smooth and elastic, or hand-knead for about 8-10 minutes on a floured surface.
  6. Place the dough in a clean oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (60-90 minutes).
  7. Roll out the dough on a lightly floured surface into a rectangle (about 10×14 inches).
  8. Starting from the short end, roll the dough tightly to form a log and pinch the seams to seal well.
  9. Place the rolled dough seam-side down into the prepared pan, cover, and let it rise until doubled (about 45 minutes).
  10. Preheat your oven to 375°F (190°C).
  11. Bake for 50-55 minutes, until the bread sounds hollow when tapped.
  12. Remove from the oven and cool completely on a wire rack before slicing.

Notes

Store bread wrapped in plastic or in a bread box for up to 3 days at room temperature. For longer storage, freeze for up to 8 weeks.