Reviewed: Oct. 14, 2008

super yummy

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Reviewed: Sep. 6, 2008

This is by far the best pumpernickel recipe I've ever made. I halved the recipe portions, and it was the perfect size for a small dip/soup bowl! If you like the hearty, molasses flavor of pumpernickel, you should try this!!

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LITTLEHER

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Reviewed: Aug. 31, 2008

A Blue Ribbon Winner! I've made myself nuts looking for a good dark bread recipe. I found it!!! However, I did tweak it a tiny bit, I used good strong mocha flavored coffee in place of water and cocoa. I added a full tablespoon of "rye sour" to give it a real deli flavor and a tablespoon of malt powder for a little more rise. This is after making 3 or 4 loaves & decided it was best, entered in the fair and won that blue ribbon!!!!! Note, I only used the bread machine to mix the dough. I baked a free form loaf in the oven. Ummmm good and thank you for sharing your recipe Marilyn!!!

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Ghost Whisperer

Cooking Level: Expert

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Reviewed: May 30, 2008

This bread is so good! It's my favorite "dark bread" from this site.

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Adele

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

need to increase water by an additional 1/4 cup

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alanna

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

Great taste and texture! I wish it was darker and that it would rise more. I didn't use the gluten, that may have helped. I also had to make it by hand, I don't have a bread maker... that might have made the difference.

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Dorjeanne

Cooking Level: Expert

Home Town: Moline, Illinois, USA

Living In: Bald Knob, Arkansas, USA

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Reviewed: Jan. 22, 2008

My husband really enjoyed the recipe and I would make this again. Thanks

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biscuit9

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Reviewed: Nov. 19, 2007

My husband and I really enjoy the taste of this bread. We're going to make this one day with our Reubens. Hmmmm! That should be really good. Thanks for a great tasting and different bread for my bread machine.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jun. 23, 2007

This came out perfect in my bread machine. I didn't change anything.

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LovingFoodInNYC

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Reviewed: May 30, 2007

This is a great pumpernickel bread recipe. It turns out perfect. I follow the recipe exactly, except I don't add caraway seed because I don't like them, and vital wheat gluten, because I never have any on hand.

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cookie

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

I've been making this for years and really enjoy this bread. I usually add raisins also. It is very moist and always rises nicely.

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LYNBORDEN

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Reviewed: Apr. 2, 2007

I used black strap molasses instead of regular. The bread came out perfectly and is delicious.

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Andrea B.

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Reviewed: Feb. 18, 2007

This was a good bread. I thought it had a little too much cocoa as I could smell it while eating, that was just strange to me. I will probably try it again and reduce the cocoa a little. I didn't use caraway seeds or wheat gluten.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jan. 8, 2007

Very nice bread. I did not have any bread flour or vital wheat gluten, and used all-purpose flour instead. The loaf was still very nice. Bread flour would probably have made a more dense and chewy loaf, so for comparison, I will make this again with the correct ingredients next time. I also did not bake the loaf in the bread machine. After the dough had risen, I removed it from the machine, shaped it into an oval loaf and let it rise again. I slashed the top a few times and put it in a 350 oven for 45 minutes. It turned out very nicely.

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SUSYTWO

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Reviewed: Jan. 2, 2007

I didn't have any molasses so I used honey and light corn syrup to equal what should have been molasses; that seemed to work out fine. The bread turned out great, but not quite perfect. I'm sure my boyfriend won't mind me making another loaf to see if I can improve it just a little more. :)

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JennyJen2009

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Reviewed: Dec. 25, 2006

This was yummy....kind of like Outback's bread. I left out the vital gluten and it was just fine.

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MARYKATFOX

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Reviewed: Dec. 18, 2006

Beautiful and delicious, but make sure you leave plenty of time for the bread to rise as it happens very slowly.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 25, 2006

I made this for my husband who ate the whole loaf in two days!!

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 19, 2006

First time making pumpernickel bread and it tastes great. I omitted the cocoa and it was fine. Used blackstrap molasses. I gound up the caraway seeds since my husband can't have seeds. Thanks for a keeper. I had to change the serving size so it would fit my bread machine which makes 1# loaves. 2cups flour=1# loaf. 3cups flour=1 1/2# loaf. 4 cups flour = 2# loaf. Determine size of your bread machine pan: 10cups water=1# loaf pan size. 11-13cups water=1 1/2# loaf pan size. >13 cups of water=2# loaf size.

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