Best 3 Classic Pumpernickel Bread Recipes

In the realm of hearty and flavorful breads, pumpernickel stands tall with its distinct dark color, rich taste, and dense texture. Originating in Germany, this traditional rye bread has captivated bread enthusiasts for centuries. Its unique character comes from a combination of rye flour, sourdough starter, and a special process called "souring," which gives it a tangy and slightly sour flavor.

This article presents a collection of classic pumpernickel bread recipes that capture the essence of this beloved bread. From a traditional German pumpernickel recipe that follows the time-honored methods to a modern take with added nuts and seeds, these recipes offer a range of options to suit every taste and preference.

For those seeking the authentic German experience, the Traditional German Pumpernickel Bread recipe provides a detailed guide, complete with step-by-step instructions and tips for achieving the perfect loaf. For those with a sweet tooth, the Chocolate Pumpernickel Bread recipe adds a touch of indulgence with cocoa powder and chocolate chips.

If you're looking for a healthier option, the Whole Wheat Pumpernickel Bread recipe incorporates whole wheat flour for added fiber and nutrients. And for those who love a hearty and nutty flavor, the Pumpernickel Bread with Nuts and Seeds recipe includes a medley of walnuts, sunflower seeds, and flaxseeds for a delightful crunch.

With its rich history, distinctive taste, and versatility, pumpernickel bread is a true culinary treasure. This collection of recipes offers a journey through the world of pumpernickel, ensuring that everyone can find their perfect loaf of this classic bread.

Let's cook with our recipes!

PUMPERNICKEL BREAD

Pumpernickel Bread image

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 6h35m

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

4 tablespoons butter, softened, plus more for brushing
1/2 teaspoon sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon instant espresso powder
1 ounce unsweetened chocolate, chopped (1/4 cup)
2 tablespoons molasses
1 1/2 cups medium rye flour
3 cups bread flour, plus more for dusting
2 tablespoons ground caraway seeds
1 tablespoon coarse salt

Steps:

Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

HOMEMADE PUMPERNICKEL BREAD

Homemade Pumpernickel Bread image

"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "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!"

Provided by Taste of Home

Time 45m

Yield 1 mini loaf (4 slices).

Number Of Ingredients 9

Ingredients

1 teaspoon active dry yeast
1/3 cup warm water (110° to 115°)
1 tablespoon molasses
1 tablespoon reduced-fat butter
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

Steps:

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

Nutrition Facts :

CLASSIC PUMPERNICKEL BREAD

Classic Pumpernickel Bread image

This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.

Provided by LifeIsGood

Categories Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

Steps:

In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
Knead the dough for 5 minutes.
Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
Remove from baking sheet and cool on a rack before slicing.

Tips:

For a crispy crust, brush the top of the loaf with milk and sprinkle with kosher salt before baking.
To achieve a more pronounced molasses flavor, use dark molasses instead of regular molasses.
If you don't have a rye starter, you can make a sourdough starter using all-purpose flour.
You can use a stand mixer fitted with a dough hook to mix the ingredients, but be careful not to overmix the dough.
The dough should be sticky, but not too wet. If it's too wet, add more flour.
Let the dough rise in a warm place until it has doubled in size.
If you don't have a Dutch oven, you can bake the bread in a regular loaf pan.
The bread is done baking when it reaches an internal temperature of 190 degrees Fahrenheit.
Let the bread cool completely before slicing and serving.

Conclusion:

Pumpernickel bread is a delicious and nutritious bread that can be enjoyed by people of all ages. It is a good source of fiber, protein, and vitamins. This classic pumpernickel bread recipe is easy to follow and results in a delicious, hearty loaf of bread. With a few simple tips, you can make sure your pumpernickel bread turns out perfect every time.