Pumpernickel Bread
A classic dark rye bread with a rich, slightly sweet flavor from molasses and cocoa. This dense, hearty loaf has a chewy crust and a soft interior, perfect for deli sandwiches or toasted with butter.
For 8 servings
9 steps. 40 minutes total.
- 1
Step 1
- a.Activate the Yeast: In a small bowl, combine the warm water, molasses, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
- 2
Step 2
- a.Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the bread flour, dark rye flour, cocoa powder, salt, and caraway seeds (if using).
- 3
Step 3
- a.Form the Dough: Pour the foamy yeast mixture and the vegetable oil into the dry ingredients. Using a dough hook on low speed (or a wooden spoon), mix until a shaggy, sticky dough forms.
- 4
Step 4
- a.Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth and elastic but will remain slightly tacky.
- 5
Step 5
- a.First Rise: Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.
- 6
Shape and Second Rise: Gently punch down the risen dough
- a.On a clean surface, shape it into a round boule or an oval loaf. Place the loaf on a baking sheet dusted with cornmeal. Cover loosely and let it rise for another 45-60 minutes, until puffy.
- 7
Step 7
- a.Preheat Oven: About 20 minutes before baking, preheat your oven to 375°F (190°C). Place a shallow pan filled with hot water on the bottom rack to create steam.
- 8
Bake the Bread: Bake for 35-40 minutes
- a.The bread is done when the crust is dark and firm, and it sounds hollow when tapped on the bottom. For perfect results, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
- 9
Step 9
- a.Cool Completely: Transfer the loaf to a wire rack and let it cool completely, for at least 2 hours, before slicing. This step is crucial for the crumb to set properly and prevent a gummy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rye flour makes the dough sticky. Resist adding too much extra bread flour while kneading; use a dough scraper to help manage it.
- 2The loaf is done when an instant-read thermometer inserted into the center reads 190-200°F (88-93°C).
- 3Don't skip the cooling step! Slicing warm pumpernickel can result in a gummy texture. Let it cool completely for the best crumb.
- 4A pan of hot water in the oven creates steam, which helps the bread achieve a beautiful, chewy crust.
- 5For an extra dark color and deeper flavor, add 1 tablespoon of instant espresso powder along with the cocoa powder.
- 6Store the bread in a paper bag for a crusty exterior, or a plastic bag for a softer one, at room temperature for up to 3 days.
Adapt it for your goals.
Flavor Enhancement
Add 1 tablespoon of instant espresso powder with the dry ingredients for a deeper, darker color and more complex flavor.
ShapeShape
Instead of a free-form boule, shape the dough to fit a standard 9x5 inch loaf pan for sandwich-style slices.
ToppingTopping
Before the second rise, brush the loaf with a beaten egg white and sprinkle with additional caraway seeds or coarse sea salt for a decorative and flavorful crust.
Why this is on our healthy list.
High in Dietary Fiber
Rye flour is an excellent source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Minerals
This bread provides essential minerals such as manganese, which is important for bone health and metabolism, and selenium, a powerful antioxidant.
Provides Sustained Energy
As a whole-grain bread, pumpernickel has a lower glycemic index than white bread, providing a slower, more sustained release of energy without sharp spikes in blood sugar.
Frequently asked questions
Yes, pumpernickel bread can be a healthy choice. It's made with rye flour, which is typically higher in fiber, vitamins, and minerals like manganese and selenium compared to breads made solely with refined white flour. The high fiber content aids in digestion and promotes a feeling of fullness.