Best Ever Pumpernickel Loaf Recipe -
Best Ever Pumpernickel Loaf Recipe

Best Ever Pumpernickel Loaf

Recipe by  

"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 Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 40 mins


  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 More Reviews

Mar 12, 2013

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 slightly but still made a nice boule, substantial but not too dense with a nice crisp crust and moist crumb. The flavor is really good, there are notes from the molasses and cocoa but they are balanced. Thanks, this will be made often.

Aug 31, 2013

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 dead on and the recipe really works well. Thanks

May 30, 2013

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 loaves if you are okay with a small loaf size; I am, so 2 it is for me. If you prefer a larger loaf, though, it would work in large loaf pans or free form as previous reviewer did. Nice, basic pumpernickel loaf that was great with cheese and dijon mustard but equally delicious with just some honey. Proportions worked perfectly for me as well. Thanks for the recipe!

Apr 24, 2014

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.

Mar 03, 2014

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 mixer before it tried to climb out of the bowl, so I went ahead and removed it to move onto the kneading phase. The first rise wasn't terribly impressive, so I was a bit concerned how it would turn out, but an hour in a 9x5 bread pan in a barely warm oven covered with a warm damp dishtowel did the trick. The texture is firm, but not overly dense and the flavor is very, very good. You can definitely taste the cocoa and the molasses, as another reviewer mentioned, but it's not overpowering and those flavors are balanced nicely. I don't think I'll be buying pumpernickel from the store ever again!


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  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 239 mg
  • 10%

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

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