Recipe by Rodney
"This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons
1 1/2 cups
unbleached bread flour
whole wheat flour
vital wheat gluten
dry milk powder
instant coffee powder
unsweetened cocoa powder
1 1/2 teaspoons
active dry yeast
I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....
Ok...I am pretty sure I did something wrong with this recipe. I made a few substitutions, which might have caused the bad results. The result was eatable, but nowhere as soft and fluffy as the one in the picture.
I had no whole wheat or bread flour at home. So I increased all purpose flour by 1/4 c and rye by 1/2 c.
The amount of water seemed way too much. The dough turned out more like a think batter. It rose very well, but the surface was riddled with holes.
The final product was very dense. The top was flat with a very thick and hard crust.Very unappealing appearance.
The taste was OK, I can still eat it, just cant relish it. The taste was also slightly bitter.
Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.
This is a bread recipe that I have wanted for a long time. Now I have found it. This is just like what the Outback Steak House serves. I changed the loaf size though. I divided the dough into 4 small loaves and they turned out perfect.
I took these to work and my co-workers couldn't believe how good it was.
This is a definate keeper. Thanks Rodney!!!!
Out of the few rye/dark bread recipes listed on this site, this came out the best. I did bake in the bread machine. The loaf was smaller than most - more like a 1lb loaf but shape and texture was good. Taste is very good.
Finally! A pumpernickel bread that isn't as dense as a rock! I got a nice-sized loaf that was fragrant and light- textured--can't wait 'til tomorrow to have a turkey pastrami sandwich made on this wonderful bread. I adjusted it for high altitued: decrease liquid by 2 T., decrease sugars by 1/2 tsp., decrease yeast by 1/2 tsp., and increase salt by 1/4 tsp. When I first started using a bread machine, my loaves would always rise up beautifully and then fall during the baking process. When I started adjusting for high altitude (we live at 7000 ft.), the problem was solved! I baked this bread from start to finish in the bread machine; I also added 3 T. gluten.
Easy to make without a bread maker! Great taste and rich texture. Great recipe!
I don't have a breadmaker but it was still very easy, and rose perfectly, this after I let it sleep in the fridge overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpernickel Rye Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make moist, homemade whole-wheat bread in your bread machine.
See how to make gluten-free white bread in your bread machine.
See how to use your bread machine to make sweet, nutty monkey bread.