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Pumpernickel Bread Recipe

Traditional Wholesomeness, Modern Flair: Crafting the Perfect Pumpernickel Bread in Your Kitchen

By Paula Roza PricopPublished 5 months ago 3 min read

Pumpernickel Bread Recipe


• 2 1/2 cups coarsely ground rye flour

• 1 1/2 cups bread flour

• 1/2 cup whole wheat flour

• 1 3/4 teaspoons salt

• 1 1/2 cups warm water (110°F/45°C)

• 2 tablespoons molasses

• 1 tablespoon cocoa powder

• 1 tablespoon caraway seeds (optional)

• 2 1/4 teaspoons active dry yeast (1 packet)

• Cornmeal, for dusting


1. Mix the Dough: In a large mixing bowl, combine the rye flour, bread flour, whole wheat flour, and salt. In another bowl, mix warm water, molasses, cocoa powder, and caraway seeds (if using). Sprinkle the yeast over the wet ingredients and let it sit for 5-10 minutes until frothy.

2. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir until the dough starts to come together.

3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. Pumpernickel dough is quite dense due to the absence of high-gluten wheat flour, so expect it to be heavy.

4. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.

5. Shape the Loaf: After the first rise, gently shape the dough into a round or oval loaf. Place it on a parchment-lined baking sheet that has been dusted with cornmeal.

6. Second Rise: Cover the shaped loaf with a cloth and let it rise for another 45 minutes to 1 hour, or until it becomes slightly puffy.

7. Preheat the Oven: Preheat your oven to 375°F (190°C) about 20 minutes before the dough has finished its second rise.

8. Bake: Transfer the risen dough to the preheated oven and bake for 50-60 minutes, or until the bread is deep brown and sounds hollow when tapped on the bottom. If the crust starts to darken too quickly, you can cover the bread loosely with aluminum foil.

9. Cooling: Remove the pumpernickel bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. The bread needs time to cool and set inside.

Technological Process Summary:

1. Mixing and Kneading: Combine ingredients and knead the dense dough until smooth and slightly elastic.

2. First Rise: Let the dough rise until doubled in size, covered with a cloth.

3. Shaping: Gently shape the dough into a loaf and let it rise again until slightly puffy.

4. Preheat Oven: Preheat the oven to 375°F (190°C).

5. Baking: Bake the bread for 50-60 minutes until deep brown and hollow-sounding when tapped. Cover with foil if necessary.

6. Cooling: Cool on a wire rack for at least 30 minutes before slicing.

Pumpernickel bread, a hearty German rye bread, offers a range of health benefits and nutritional advantages. Made predominantly from coarsely ground whole rye grains, it retains many essential nutrients often lost in the processing of refined flours.

One of the significant benefits of pumpernickel is its high fiber content. Fiber aids in digestion, preventing constipation, and supporting a healthy gut. Additionally, the fiber in pumpernickel can contribute to feelings of fullness, potentially aiding in weight management.

Pumpernickel is naturally low in fat, making it a heart-healthy option. It is also a good source of complex carbohydrates, providing sustained energy without causing rapid spikes in blood sugar levels. This characteristic makes it particularly suitable for individuals managing diabetes.

Rye, the primary ingredient in pumpernickel, contains essential minerals such as manganese, phosphorus, magnesium, and iron. These minerals are vital for bone health, energy production, and oxygen transport in the body. Pumpernickel also contains B-vitamins, including niacin and thiamine, supporting metabolism and overall vitality.

Furthermore, pumpernickel bread often has a lower glycemic index compared to some other bread varieties, making it a favorable choice for people looking to manage blood sugar levels.

In summary, pumpernickel bread offers a nutritional package rich in fiber, vitamins, and minerals, making it a wholesome choice for individuals seeking a nutritious, flavorful, and satisfying bread option.

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About the Creator

Paula Roza Pricop

Paula Roza Pricop was born on September 6, 1983, in the vibrant city of Bucharest. From a young age, she exhibited a keen curiosity about the world around here. She's parents encouraged here thirst for knowledge.

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