Pumpernickel Rye Bread

Pumpernickel Rye Bread

66

"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

3 h 40 m servings 151 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

66
  1. 82 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

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 o...

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 ha...

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...

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...

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 wa...

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 ...

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.

Mmm, very good. I visited America this summer and fell in love with pumpernickel bagels, then cried when I came back to Scotland and the best I could get was German Rye bread. This recipe stop...

Haven't had any kids try it, so, cannot rate that, but, I make this bread for my mother because she loves pumpernickel. She says it's the best bread she has ever had. It is worth the extra ing...