Best Ever Pumpernickel Loaf

Best Ever Pumpernickel Loaf

AFLYNN6

"I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter."
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Ingredients

2 h 40 m servings 231 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 239 mg
  • 10%

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. Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
  2. Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
  3. Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
  4. Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
  5. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

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Reviews

Read all reviews 5
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The only thing missing might be caraway seeds and I will concede they are optional. After the first rise I felt a loaf pan would be too small so I free-formed the dough. It did spread slightl...

This tastes so much like my Mom's recipe. We increased the chocolate by 1/4 and used corn or flax oil instead of canola (rapeseed) which I can taste and don't like. But the measurements were dea...

Very nice. I kept thinking this was a rye bread until I came back to review and realized, nope, not rye, but pumpernickel. Oh well! Shared with my coworkers, who loved it. This makes 2 loave...

The molasses flavor was waaaay too strong for my liking. Served it with honey butter which made it a little better. I'll be looking for a different recipe next time though.

This is fantastic! I followed the recipe to a T and it turned out perfectly, even though I baked on a cold and rainy day. It made a very firm dough that only took about 10-12 minutes in the mi...

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