Recipe by Rodney
"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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1 1/4 cups
warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons
1 1/2 cups
unbleached bread flour
whole wheat flour
vital wheat gluten
dry milk powder
instant coffee powder
unsweetened cocoa powder
1 1/2 teaspoons
active dry yeast
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.
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.
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!!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpernickel Rye Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
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