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Dark Pumpernickel Bread

User Rating 5 Star Rating (3 Reviews)


This inexpensive bread machine is a real buy. Get it and you'll never be without fresh bread!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Makes 1-1/2 lb. loaf


  • 1-1/8 to 1-1/4 cups water
  • 1-1/2 Tbsp. oil
  • 1/3 cup molasses
  • 1-1/2 tsp. salt
  • 1-1/2 cups bread flour
  • 1 cup medium rye flour
  • 1 cup whole wheat flour
  • 3 Tbsp. wheat gluten
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. caraway seeds
  • 2 tsp. active dry yeast


Place all ingredients in bread pan, using the smallest amount of liquid in the recipe. Select Medium Crust setting and Whole Wheat Cycle and press Start. Observe the dough as it kneads. If after 5-10 minutes it appears dry or if your machine sounds as if it's straining, add more liquid 1 Tbsp. at a time until the dough is smooth, soft, and slightly tacky to the touch.

After the baking cycle ends, cool bread on wire rack for 1 hour before slicing.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Pumpernickle Recipe Ever!, Guest Cere

This recipe is great! The bread does actually taste like pumpernickle without coming out of the pan like a brick. Start by using the complete dough cycle of the bread machine. When this cycle is complete remove dough, puch down and shape it into a round. Put dough in a covered 4 qt round casserole (must be ovenproof to 450) and let it rise in warm place until dough returns a gently made fingerprint. Before baking pour 4 TBS warm water over top of bread dough. Don't worry it soaks right in. Then bake loaf in the covered casserole at 450 for 20 minutes with a pan of boiling water in the bottom of the oven. Reduce temp to 350 and remove water pan, then bake for another 35 minutes. Let cool then enjoy!

7 out of 7 people found this helpful.

See all 3 reviews

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