Recipe By AFLYNN6
Rating
Published Apr 4th
Best Ever Pumpernickel Loaf
Prep 30m Cook 40m Additional 1h 30m Ready In 2h 40m
Servings 1 loaf Calories 157

I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.

Recipe Ingredients

  • 1 ½ cups warm water
  • ¼ cup molasses
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons canola oil
  • 1 ½ cups bread flour, plus more for kneading
  • 1 cup whole-wheat flour
  • 1 cup rye flour
  • ⅓ cup cornmeal
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon salt

Cooking Directions

  1. 1 Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
  2. 2 Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
  3. 3 Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
  4. 4 Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
  5. 5 Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
  6. 6 Preheat oven to 350 degrees F (175 degrees C).
  7. 7 Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

Nutrition Facts

  • Calories 157
  • Carbohydrate 28.7 g
  • Fat 3.6 g
  • Fiber 4 g
  • Protein 4.5 g
  • Saturated Fat 0.4 g
  • Sodium 238.6 mg
  • Sugar 4.8 g

Reviews

  1. As you can see, really nice grain, and great flavour. I used white flour instead of bread flour, and added 1 tablespoon of lemon juice to the wet ingredients to help condition the rye flour. It rose nicely, but is substantial enough that you can cut it very thinly if you want, and it still - Read more ...
  2. Perfect as is. I made some personal changes but I don't like when people rate a recipe with their changes so I won't do that.
  3. Been looking for a good pumpernickel recipe and this one looked weird enough to try. It turned out great. Not too heavy and very flavourful. Great toasted as well as for making a sandwich. Thanks for posting.
  4. This makes a super dense and delicious loaf of bread. I also like adding some caraway seeds to the dough, and an egg wash with more seeds on the top.
  5. The only change I might make in the future is to tone down the molasses a bit. Maybe 25% less or so. My other issue was that it came out very dense and didn't rise as much as I would have wanted. that didn't affect the flavor it just made a slice be heavier than - Read more ...
  6. I have made this recipe twice - adding 2 tablespoons of Maple syrup and a hefty sprinkle of caraway seeds I left out the wheat gluten. Both times it turned out great - will make it again
  7. The molasses flavor was waaaay too strong for my liking. Served it with honey butter which made it a little better. I'll be looking for a different recipe next time though.
  8. This tastes so much like my Mom's recipe. We increased the chocolate by 1/4 and used corn or flax oil instead of canola (rapeseed) which I can taste and don't like. But the measurements were dead on and the recipe really works well. Thanks
  9. Very nice. I kept thinking this was a rye bread until I came back to review and realized, nope, not rye, but pumpernickel. Oh well! Shared with my coworkers, who loved it. This makes 2 loaves if you are okay with a small loaf size; I am, so 2 it is for me. If you - Read more ...
  10. The only thing missing might be caraway seeds and I will concede they are optional. After the first rise I felt a loaf pan would be too small so I free-formed the dough. It did spread slightly but still made a nice boule, substantial but not too dense with a nice crisp crust and moist - Read more ...