Pumpernickel Bread
Authentic German-style dense and flavorful pumpernickel bread made with rye, molasses, and coffee
Print Pin Servings: 12 slices
Calories: 180kcal
Cost: $6–$8
Equipment
- 1 Large mixing bowl For mixing dry & wet ingredients
- 1 Kitchen scale For accurate flour measurements
- 1 Stand mixer (optional) With dough hook attachment
- 2 Clean kitchen towels To cover dough while rising
- 1 Baking sheet or 9x5 inch loaf pan For baking
- 1 Parchment paper To prevent sticking
- 1 Instant-Read Thermometer Check bread temp (190°F)
- 1 Sharp knife For scoring loaf
Ingredients
- 2 cups Dark rye flour Base flour
- 1 cup Rye meal (pumpernickel flour) Adds texture
- 2 cups Bread flour For structure
- 2 ¼ teaspoon Active dry yeast 1 packet
- 1 ½ cups Water warm
- ¼ cup Molasses Adds sweetness & color
- 2 tablespoon Cocoa powder Enhances dark color
- ½ cup Coffee brewed, for rich flavor depth
- 1 tablespoon Caraway seeds Traditional flavor
- 2 teaspoon Salt Balances taste
- 2 tablespoon Vegetable oil For moisture
- 1 tablespoon Apple cider vinegar Adds acidity
Instructions
- Dissolve yeast in warm water with sugar.
- Mix flours, molasses, cocoa, coffee, caraway, salt, vinegar.
- Add liquids, knead 10–12 min until smooth.
- Cover dough, let rise 1.5–2 hrs until doubled.
- Punch down, form loaf, place on pan.
- Cover and rise 45 min until puffy.
- Bake at 375°F for 45–55 min until 190°F internal temp.
Notes
For best results, let the loaf cool completely before slicing. This bread pairs well with hearty soups or as a sandwich base.
Nutrition
Serving: 60g | Calories: 180kcal | Carbohydrates: 36g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.7g | Sodium: 200mg | Potassium: 180mg | Fiber: 5g | Sugar: 6g | Calcium: 20mg | Iron: 2mg