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Pumpernickel Bread

 Pumpernickel Bread
This recipe is adapted for the bread machine so it is simple and quick to make.—Taste of Home Test Kitchen
16 ServingsPrep: 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 cup King Arthur Unbleached 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).
Nutritional Facts: 1 slice equals 134 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 165 mg sodium,

2 of 2

Pumpernickel Bread (continued)

Nutritional Facts: 24 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.