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Homemade Pumpernickel Bread

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Total Time
Prep: 30 min. + rising Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Julie Wesson, Wilton, Wisconsin

Tested by Dana Swearengin

Taste of Home's Editorial Process

Updated on Aug. 17, 2023

This light homemade pumpernickel bread is our absolute favorite. It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding! —Julie Wesson, Wilton, Wisconsin

Homemade Pumpernickel Bread Tips

How do you store homemade pumpernickel bread?

Once it has cooled completely, store your homemade bread at room temperature in an airtight tin or container for up to 3 days.

What can you use if you don't have any rye flour?

In pumpernickel bread, there's honestly no substitute for the flavor of rye flour. However, if you're out of rye flour or do not prefer it, you can use whole wheat flour or even buckwheat flour instead. Here's our guide to some of the more common types of flour.

What can you do if the homemade pumpernickel bread dough is too sticky?

Kneading bread dough, especially a sticky one, can be tricky! Even so, avoid the temptation to add lots of extra flour to the dough, which risks the bread becoming tough. It can be helpful to lightly dust the work surface and your hands with a thin coating of flour before kneading. You can also use butter or cooking spray to grease your hands, too.

—Mark Neufang, Taste of Home Culinary Assistant

Watch How to Make Homemade Pumpernickel Bread

Test Kitchen Approved

Homemade Pumpernickel Bread

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Prep Time 30 min
Cook Time 15 min
Yield 1 mini loaf (4 pieces)

Ingredients

  • 1 teaspoon active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 tablespoon molasses
  • 1 tablespoon reduced-fat stick margarine, softened
  • 1/2 ounce unsweetened chocolate, melted
  • 3/4 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 3/4 cup rye flour
  • 1/4 to 1/2 cup whole wheat flour
Text Ingredients

Directions

  1. In a bowl, dissolve yeast in warm water. Add the molasses, margarine, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make 3 shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Nutrition Facts

1 piece: 145 calories, 4g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 4g protein.

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