Pumpernickel Rye Bread
Rich, hearty pumpernickel rye bread boasts deep molasses and caraway flavors with a chewy texture, perfect for sandwiches or as a flavorful accompaniment to meals.
Ingredients
Instructions
- Stir yeast into warm water and let stand until frothy.
- Mix in molasses, salt, soft shortening, and caraway seed.
- Gradually add sifted rye flour and white flour, stirring until stiff.
- Knead the dough until elastic.
- Allow the dough to rise until doubled in size.
- Punch down the dough and divide into two loaves.
- Allow the loaves to rise again, then brush with cold water.
- Bake the loaves for 10 minutes at 450°F, then reduce temperature to 350°F and bake for an additional 30 minutes.
Tips & Substitutions
For a deeper flavor, consider adding a tablespoon of cocoa powder to the dough, which is a common addition in many pumpernickel recipes. If you prefer a milder taste, reduce the caraway seeds or omit them entirely. Make sure your water is warm, not hot, to activate the yeast properly. Sifting the rye flour helps create a lighter texture in the bread.
Serving Suggestions
This pumpernickel rye bread is delicious when served with butter or cream cheese, and it pairs beautifully with Aunt Carolyn'S Wacky Cake for a sweet finish. For a hearty meal, serve it alongside soups or stews, or use it for sandwiches filled with smoked meats and cheeses. It also complements dishes like Chilled Corn Salad well.
Storage & Reheating
Store leftover pumpernickel rye bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpernickel Rye Bread contains roughly 474 calories, with 10g protein, 53g carbohydrates, and 27g fat. It is an excellent source of iron (38% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 655mg per serving (28% 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
What can I use instead of molasses?
If you don't have molasses, you can substitute it with honey or maple syrup, keeping in mind that the flavor will be slightly different. Brown sugar mixed with a bit of water can also work in a pinch, providing sweetness and moisture without altering the bread too much.
Can I make this bread without caraway seeds?
Yes, you can absolutely make pumpernickel rye bread without caraway seeds if you prefer a different flavor. You might consider using fennel seeds or anise for a unique twist, or simply omit them altogether. The bread will still be deliciously rich and hearty without them.
How do I know when the bread is done baking?
To check if the pumpernickel rye bread is done baking, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer to check that the internal temperature reaches around 190°F. If it's not done, return it to the oven for a few more minutes.
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).