Dark, dense, and deeply flavorful — this traditional German-style Pumpernickel Bread is perfect for sandwiches, cheese boards, or simply slathered in butter.

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📝 Description

Pumpernickel Bread is a rustic, old-world loaf with a signature dark color, subtle sweetness, and slightly tangy richness. Made with a blend of rye flour, molasses, and cocoa powder, this bread is as striking in appearance as it is in flavor. It originated in Germany and has since become a beloved classic in artisan bakeries around the world.

Pumpernickel is hearty but soft, making it perfect for Reuben sandwiches, smoked salmon toasts, or pairing with creamy cheeses and cured meats. This homemade version is simpler than traditional steamed pumpernickel but just as satisfying, and it brings the bakery straight into your kitchen.

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🧂 Ingredients (U.S. Standard Measurements)

• 1 ½ cups warm water (about 110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 cup rye flour
• 1 ¾ cups bread flour (plus more for kneading)
• ½ cup whole wheat flour
• ¼ cup unsweetened cocoa powder
• 2 tablespoons molasses
• 2 tablespoons vegetable oil (or melted butter)
• 1 ½ teaspoons salt
• Optional: 1 tablespoon caraway seeds (for that classic deli flavor)

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🍳 Instructions

1. Activate the Yeast

In a large bowl (or bowl of a stand mixer), combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix the Dough

Add molasses, oil, rye flour, whole wheat flour, bread flour, cocoa powder, salt, and caraway seeds (if using). Mix until a shaggy dough forms.

3. Knead

Knead by hand on a lightly floured surface or in a stand mixer with a dough hook for 8–10 minutes, until the dough is elastic but slightly tacky.

4. First Rise

Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.

5. Shape

Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet or into a greased loaf pan.

6. Second Rise

Cover loosely and let rise for 30–45 minutes until puffy.

7. Bake

Preheat oven to 375°F. Slash the top with a sharp knife and bake for 35–40 minutes, or until the loaf sounds hollow when tapped and reaches 190°F internally.

8. Cool

Cool on a wire rack for at least 1 hour before slicing to allow the flavor and crumb to set properly.

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🔁 Variation (From Me!)

🌰 Pumpernickel Nut & Seed Loaf

Add ½ cup chopped walnuts and ¼ cup sunflower seeds to the dough during mixing. This adds texture and makes the bread perfect for cheese boards or hearty toasts with goat cheese and honey!

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🧠 Tips & Tricks

• Don’t skip the cocoa powder — it adds color and a hint of bitterness, not a chocolatey flavor.
• Caraway seeds give classic deli flavor but are optional.
• Store in a sealed bag or wrap tightly for up to 4 days, or freeze for up to 3 months.
• Let the bread cool completely before slicing to avoid a gummy texture.

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🔢 Nutrition Facts (Per Slice, based on 12 slices)

• Calories: 180
• Fat: 4g
• Carbohydrates: 30g
• Sugar: 4g
• Protein: 5g
• Fiber: 3g
• Sodium: 240mg