This homemade Pumpernickel Bread is everything you want in a hearty loaf—rich in flavor, slightly sweet, and deeply satisfying. Each bite is dense and chewy, with the molasses flavor really shining through. I love warming up a slice and spreading on a bit of butter—pure comfort! It’s also an excellent companion to soups, stews, or your favorite sandwich fillings.
What Is Pumpernickel Bread?
Pumpernickel bread is a traditional dark rye bread known for its dense texture and deep, complex flavor. While old-world recipes typically use coarse rye flour and a long, slow bake (sometimes over 24 hours), this version is a more modern take. It uses a combination of flours, along with molasses and cocoa powder to create that signature color and slightly sweet, earthy flavor—without the lengthy bake time.
Ingredients & Substitutions
Here’s a breakdown of the ingredients and how they contribute to the flavor and texture of the bread:
- All-Purpose Flour – Forms the bulk of the dough, giving it structure while keeping the loaf from becoming too heavy.
- Bread Flour – Higher in protein, this adds chewiness to the final texture.
- Rye Flour – Essential for that distinct pumpernickel flavor. Medium rye is ideal, but light rye or even whole wheat flour can be used if needed.
- Cocoa Powder – Adds depth and helps create the dark brown color without overpowering the taste.
- Instant Yeast – No need to proof! Mix it right in with the dry ingredients for an easy rise.
- Granulated Sugar – Feeds the yeast and adds a touch of sweetness.
- Kosher Salt – Balances the flavor and regulates the yeast activity for a steady rise.
- Warm Water (105–115°F) – Activates the yeast and brings the dough together.
- Molasses – The star of the show! It adds moisture, richness, and a bold, slightly sweet taste.
- Vegetable Oil – Keeps the bread moist and soft.
How to Make Pumpernickel Bread
- Prep the Pan
Spray a 9×5-inch loaf pan with nonstick spray and set aside. - Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, bread flour, rye flour, cocoa powder, yeast, sugar, and salt. - Mix Wet Ingredients
In the bowl of a stand mixer fitted with a dough hook, stir together the warm water, molasses, and vegetable oil. - Form the Dough
Gradually add the dry ingredients to the wet mixture. Mix on low speed until a dough forms (about 1–2 minutes). - Knead the Dough
Continue kneading with the dough hook for 5–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic. - First Rise
Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 60–90 minutes, or until doubled in size. - Shape the Dough
Punch down the dough and roll it into a rectangle about the width of your loaf pan. Starting at the short end, roll the dough tightly into a log, pinching the seams to seal. - Second Rise
Place the dough seam-side down into the prepared pan. Cover and let rise again for 45 minutes, or until doubled in size. - Bake
Preheat the oven to 375°F (190°C). Bake the bread for 50–55 minutes, or until it sounds hollow when tapped. - Cool
Remove from the pan and let cool completely on a wire rack before slicing.
Tips for the Best Pumpernickel Bread
- Use medium rye for a bolder rye flavor, or light rye for something milder.
- Want a touch of crunch? Add a tablespoon of caraway seeds for a classic deli-style touch.
- Make sure your water temperature is right—too hot and it kills the yeast, too cool and the dough won’t rise properly.
Can I Make This in a Bread Machine?
Yes! Just add the ingredients in the order recommended by your machine (usually liquids first), then select the whole grain or rye setting. If your machine doesn’t have one, the basic or whole wheat cycle will work too.
How to Store Pumpernickel Bread
Room Temperature:
Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store in a dark, cool place. To help it stay fresh longer, slice from the center of the loaf and press the cut sides together.
Shelf Life:
Best eaten within 2–3 days at room temperature.
Freezing Instructions
- Let the bread cool completely after baking.
- Wrap the loaf (or slices) tightly in plastic wrap and place in a zip-top freezer bag.
- Store in the coldest part of the freezer, away from the door.
To thaw, simply remove the bread from the freezer, unwrap, and let it come to room temperature in a sealed plastic bag. You can also gently reheat slices in the toaster or oven for that fresh-baked taste.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 50 minutes
Rise Time: 1 hour 45 minutes
Total Time: 2 hours 55 minutes
Yields: 1 loaf
Pumpernickel Bread Recipe
Ingredients:
- 2½ cups all-purpose flour
- 1 cup bread flour
- 1 cup medium rye flour
- 2 tbsp unsweetened cocoa powder
- 5 tsp instant yeast
- 1 tbsp granulated sugar
- 1 tbsp kosher salt
- 1½ cups warm water (105°F–115°F)
- ½ cup molasses
- 2 tbsp vegetable oil
Instructions:
(See step-by-step method above)
This homemade Pumpernickel Bread is a classic recipe that combines the depth of rye flour and cocoa with the sweetness of molasses. Whether you’re pairing it with soup or making a hearty sandwich, this bread delivers bold flavor in every slice.