Pumpernickel Bread
Rich, hearty pumpernickel bread with a deep rye flavor, chocolate undertones, and aromatic caraway seeds, perfect for sandwiches or toasting with butter. Suitable for bread lovers.
Ingredients
- 9 cups all-purpose flour ⓘ
- 3 cups rye flour ⓘ
- 2 tablespoons salt ⓘ
- 1 cup whole bran cereal ⓘ
- 3/4 cup yellow cornmeal ⓘ
- 2 packets dry yeast ⓘ
- 3 1/2 cups water ⓘ
- 1/4 cup dark molasses ⓘ
- 2 (1 oz) squares unsweetened chocolate ⓘ
- 1 tablespoon butter or margarine
- 2 cups mashed potatoes ⓘ
- 2 teaspoons caraway seed ⓘ
Instructions
- Combine all-purpose flour and rye flour in a bowl.
- Mix 2 cups of the flour mixture, salt, cereal, cornmeal, and dry yeast in a large bowl.
- Combine water, molasses, dark chocolate, and butter in a saucepan; heat over low heat until the butter and chocolate melt.
- Gradually add the warm mixture to the flour mixture; beat for 2 minutes at medium speed, scraping the bowl occasionally.
- Add mashed potatoes and 1 cup of the flour mixture; mix until well combined, adding enough additional flour to make a thick batter.
- Beat at high speed for 2 minutes, scraping the bowl occasionally.
- Stir in caraway seed and enough remaining flour mixture to form a soft dough.
- Turn the dough onto a lightly floured surface; cover with a bowl and let rest for 15 minutes.
- Knead the dough until smooth and elastic, about 15 minutes.
- Place the dough in a greased bowl, turning to coat all sides.
- Cover and let rise in a warm, draft-free place until doubled in size.
Tips & Substitutions
For a richer flavor, consider adding 1-2 tablespoons of instant coffee granules to the warm liquid mixture. If you don't have all-purpose flour, you can substitute with bread flour, but the texture may vary slightly. Ensure your yeast is fresh for optimal rise; if unsure, proof it by mixing with warm water and a pinch of sugar before adding. This bread can also be enhanced with seeds like sunflower or sesame.
Serving Suggestions
Pumpernickel bread pairs beautifully with spreads like cream cheese or herbed butter, making it a delightful addition to any breakfast or brunch. Serve it alongside hearty soups or stews, or use it to make sandwiches with smoked meats and pickles. It also complements dishes like Zucchini-Summer Squash Casserole for a well-rounded meal.
Storage & Reheating
Store leftover pumpernickel bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, slice the bread and warm it in the oven at 350°F for about 10 minutes, or toast individual slices for a few minutes for a crisp texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpernickel Bread contains roughly 4670 calories, with 71g protein, 594g carbohydrates, and 232g fat. It is an excellent source of dietary fiber (251% of the Daily Value), iron (222% of the Daily Value), and vitamin C (144% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of rye flour?
Yes, you can substitute whole wheat flour for rye flour, but keep in mind that the flavor and texture will change. Whole wheat will add more density and a nuttier taste, which can be a lovely addition to your pumpernickel bread.
How can I tell when the bread is fully baked?
The bread is fully baked when it has a deep brown crust and sounds hollow when tapped on the bottom. You can also use a kitchen thermometer; the internal temperature should reach about 190°F for optimal doneness.
Can I add other ingredients like nuts or dried fruits?
Absolutely! Chopped nuts or dried fruits can be added to the dough for extra flavor and texture. Just be sure to keep the overall moisture content in mind, as adding too much can affect the dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).