Delicious bread. A very mild tasting pumpernickel. The only thing I did different was to make it in the bread machine and put it on the dough setting. When it finished, I shaped it in a round and baked it. I used it to put a dip in the center after taking pieces of bread out and served it with the bread, crackers and veggies. Everyone loved it!

Good bread! But take the German Rye Bread recipe and add molasses, and instant coffee. Presto pumpernickel :)

I've made this three times already. I love it and it makes great sandwiches! I do add 2 tbsp wheat gluten and it makes the bread extra light... this last time I also used 1 1/4 C coffee instead of water and instant coffee grounds. Then I added 1/4 tsp each of nutmeg and ground cloves for an added kick. Thanks for the recipe!

The only thing I added was 3T of Gluten. The bread tuned out very nice, rose well, great color, my husband didn't think the flavor was quite right. I might cut down on the cocoa powder next time. Thanks for the recipe.

I left out the milk powder and added a heaping T of gluten and 1/2-3/4 c wheat bran. Instead of water I just used warm coffee from breakfast. The dough rose fine and produced a really soft bread. It's very strong flavored, so add some sugar or cut back on the rye or molasses if you don't want a really bold taste.

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.

This was a good recipe with good ingredients. The only problem I had with it was it just didn't rise enough. I let it sit for even longer than it said to, but it still didn't rise as much as I'd liked.

delicious

I thought this was great, but my husband refused to eat it because of the caraway seeds.

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.

This was so good. It tasted like the bread was from a bakery. I did mess up and confused the ap & the bread flour amounts but it was stil great. I'll keep making it that way

This was very good! The only problem was it was a little dry, especially around the crust. But it was really tasty, and ESPECIALLY good for tuna melts :)

If you like a dense heavy bread then you'll like this.I wasn't pleased with this at all,I guess I was expecting something else.When I made this I had a heck of a time waiting for it to rise,it just wouldn't rise for the second time at all.I definately won't be making this again,I'm still trying to forget the strong taste of this.

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.

this recipe for pumpernickel is great.Similar to taste of Publix pumpernickel . Only changes I made was to add 1 cup of raisins and eliminate caraway seeds.Another time I'll get the caraway.I didn't have bread flour so added some vital gluten to regular flour. 5 ****** for Rodney

UNBELIEVABLY good! I didn't have caraway at hand, but even without it bread was so flavorful, wonderful texture and crispy crust. Next time I'll follow the recipe completely and bake bread in the oven rather than in the bread machine, I think it would rise better.

I baked this in my bread machine on the whole wheat setting and it came out great. However I like the regular caraway rye bread recipes I've tried on this site better.

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.

Loved it, loved it! This is a really great bread recipe. Easy to prepare using your bread machine, smells wonderful while in the oven, and tastes great. This bread makes a great grilled ham and cheese sandwich. Thanks so much for sharing, Rodney. This one is definitely a keeper!