Pumpernickel Bread Recipe

1.5 5 5
Pumpernickel Bread Recipe
Pumpernickel Bread Recipe photo by Taste of Home
Publisher Photo

Pumpernickel Bread Recipe

Read Reviews
1.5 5 5
Publisher Photo
This recipe is adapted for the bread machine so it is simple and quick to make.—Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling

Ingredients

  • 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

Directions

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).
Originally published as Pumpernickel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p232

Nutritional Facts

1 slice: 134 calories, 3g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  1. 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).
  2. 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.
  3. 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).
Originally published as Pumpernickel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p232

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Reviews forPumpernickel Bread

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MY REVIEW
shannondobos User ID: 5115022 254729
Reviewed Sep. 27, 2016

"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."

MY REVIEW
bziol User ID: 698746 254654
Reviewed Sep. 26, 2016

"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."

MY REVIEW
justiana User ID: 6775251 235664
Reviewed Oct. 26, 2015

"I wish I had read the reviews before trying this! It ended up in the trash before even wasting time baking it."

MY REVIEW
redjay5928 User ID: 8562627 234215
Reviewed Oct. 8, 2015

"This recipe didn't work at all. I added at least 3 more cups of flour and the dough was still too wet. It looked like a large cookie after baking, not like a round loaf. It had a very strong molasses taste. It definitely needs some sugar. I need to find another recipe and start over."

MY REVIEW
jgfan User ID: 48477 102342
Reviewed Nov. 19, 2011

"This was horrible. I should have known better. No sugar no salt. Never had such a failure with a TOH recipe."

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