Homemade Pumpernickel Bread

Pumpernickel Bread

I bake a lot of bread. Homemade pumpernickel is one of my favorites. Plus, there is that wonderful aroma as it bakes.

The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients give this bread a flavor and texture I adore. We had this bread in class last night and the students really enjoyed it.

It’s hard for me to find a store-bought Pumpernickel bread that comes close to this one. Some store bakeries rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients. It is worth the time to make your own.

Pumpernickel Bread

2 Packages active dry yeast

½ c. warm water

2 c. lukewarm strong coffee

¼ c. each molasses and unsweetened cocoa

2 T. Caraway seeds

2 t. salt

5-6 c. all-purpose flour or bread flour, if you prefer

2 c. rye flour


1 egg white, slightly beaten

In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour. Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour. Grease large baking sheet and sprinkle with cornmeal. Set aside.

Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves.

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