Pumpernickel Rye Bread Recipe - Allrecipes.com
Pumpernickel Rye Bread Recipe
  • READY IN 3+ hrs

Pumpernickel Rye Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 1.5 pound loaf Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    3 hrs 40 mins

Directions

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
  3. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
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Footnotes

  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 to 15 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel or greased plastic wrap, and allow it to rise again until doubled. Bake as directed.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2006

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....

 
Most Helpful Critical Review
May 30, 2006

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.

 
Jun 02, 2004

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.

 
Jan 19, 2004

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!!!!

 
Jan 25, 2004

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.

 
Oct 31, 2007

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.

 
Jan 04, 2004

Easy to make without a bread maker! Great taste and rich texture. Great recipe!

 
Apr 29, 2005

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.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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