This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Pumpernickel Rye Bread

water (110 degrees F/45 degrees C)

vegetable oil

molasses

bread flour

rye flour

whole wheat flour

vital wheat gluten

salt

dry milk powder

instant coffee powder

cocoa powder

caraway seed

dry yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.


After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.


Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.


I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....

Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes.  Texture came out great.  Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great.  I am going to try adding gluten next time to see if the rise is better.

This is a bread recipe that I have wanted for a long time. Now I have found it. This is just like what the Outback Steak House serves. I changed the loaf size though. I divided the dough into 4 small loaves and they turned out perfect. I took these to work and my co-workers couldn't believe how good it was. This is a definate keeper. Thanks Rodney!!!!

Out of the few rye/dark bread recipes listed on this site this came out the best. I did bake in the bread machine. The loaf was smaller than most - more like a 1lb loaf but shape and texture was good. Taste is very good.

Finally! A pumpernickel bread that isn't as dense as a rock! I got a nice-sized loaf that was fragrant and light- textured--can't wait 'til tomorrow to have a turkey pastrami sandwich made on this wonderful bread. I adjusted it for high altitued: decrease liquid by 2 T. decrease sugars by 1/2 tsp. decrease yeast by 1/2 tsp. and increase salt by 1/4 tsp. When I first started using a bread machine my loaves would always rise up beautifully and then fall during the baking process. When I started adjusting for high altitude (we live at 7000 ft.) the problem was solved! I baked this bread from start to finish in the bread machine; I also added 3 T. gluten.

Easy to make without a bread maker! Great taste and rich texture. Great recipe!

Mmm, very good.  I visited America this summer and fell in love with pumpernickel bagels, then cried when I came back to Scotland and the best I could get was German Rye bread.  This recipe stopped my tears, it is better than the bagels.  It has a strong flavour, plenty of caraway seeds, and works well even if you do just bake it in the breadmaker.  The bread also keeps well in the fridge for ages.

I don't have a breadmaker but it was still very easy and rose perfectly this after I let it sleep in the fridge overnight.

Haven't had any kids try it so cannot rate that but I make this bread for my mother because she loves pumpernickel. She says it's the best bread she has ever had. It is worth the extra ingredients and time it takes to make this bread because she says it's so great.

Ok...I am pretty sure I did something wrong with this recipe. I made a few substitutions which might have caused the bad results. The result was eatable but nowhere as soft and fluffy as the one in the picture. I had no whole wheat or bread flour at home. So I increased all purpose flour by 1/4 c and rye by 1/2 c. The amount of water seemed way too much. The dough turned out more like a think batter. It rose very well but the surface was riddled with holes. The final product was very dense. The top was flat with a very thick and hard crust.Very unappealing appearance. The taste was OK I can still eat it just cant relish it. The taste was also slightly bitter.

pumpernickel rye bread

Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 2 hours, 100 minutes

Servings: 1

Cost: $53.57 /serving

Author : Rodney

Ingredients

Instructions

Top Similar Recipes from Across the Web

Pumpernickel – German Rye Bread

Sourdough Pumpernickel Bread (Dark ...

Dark Pumpernickel Rye Bread | Red S...

Pumpernickel bread

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread

Sourdough Pumpernickel Bread

Classic Pumpernickel Bread

Pumpernickel Bread II

Pumpernickel Raisin Bread

Sourdough Pumpernickel Bread

Rye bread

Rye bread