- 1 cup warm water (70° to 80°)
- 1 cup warm buttermilk (70° to 80°)
- 3 tablespoons olive oil
- 4-1/2 teaspoons molasses
- 1 teaspoon salt
- 3-1/2 cups rye flour
- 2/3 to 1 cup all-purpose flour
- 3 teaspoons active dry yeast
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool. Yield: 1 loaf (2-1/4 pounds, 12 slices).
Reviews for Pumpernickel Bread
"I am surprised by such negative reviews on this bread. I used the full 1 cup of AP flour but then added an additional 2 tbsp at the 5 minute mixing mark as I do agree the dough is a bit sticky. It rose beautifully in my bread machine , and although definitely on the sticky side, it wasn't too hard to shape on a lightly floured surface. It has a nice mild flavor for pumpernickel, and the texture is dense but not too heavy. This would be a great sandwich bread. The only reason I'm not giving this a full 5 stars is because the dough is a bit on the sticky side, but it is definitely still workable. I would make this again."
"If I could give this NO stars I would. I think the Test Kitchen needs to go back to the drawing board on this one. I am not a novice bread baker and this was the absolute worst recipe I have ever used."
"I wish I had read the reviews before trying this! It ended up in the trash before even wasting time baking it."
"This was horrible. I should have known better. No sugar no salt. Never had such a failure with a TOH recipe."