pumpernickel rye bread recipe

Written BySheba G Updated On
pumpernickel rye bread recipe
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The Best pumpernickel rye bread recipe

I’ve been making pumpernickel rye bread for years, and it’s always a hit with my family. My kids love the dense, earthy flavor and the way it feels like a real treat when they’re eating it. As for me, I love how easy it is to make and how versatile it is – we can have it as a sandwich bread, toast it for breakfast, or use it as a base for our favorite dips and spreads.

Plus, it’s just so satisfying to be able to make something from scratch that’s actually good for us. I’ve tried plenty of different recipes over the years, but this one remains my favorite. It’s from an old family friend who swore by its authenticity – and after making it countless times, I can attest that it’s the real deal.

The combination of molasses and caraway seeds gives it a depth of flavor that’s just unmatched by any store-bought loaf I’ve ever tried. And let’s not forget about the texture – all dense and chewy on the inside and crispy on the outside. It’s just perfect in every way.

I’ve even started experimenting with different variations – adding in some dried fruit or nuts for extra flavor and texture – but the classic recipe remains my go-to every time. Whether we’re having a big family gathering or just a quiet night at home, pumpernickel rye bread is always a welcome addition to our table. And the best part?

It’s actually pretty good for us too – with all those whole grains and fiber-rich ingredients, we can feel good about what we’re putting in our bodies. So if you’re looking for a new bread recipe to try, give this one a shot – I promise you won’t be disappointed!

Pumpernickel Rye Bread

Pumpernickel Rye Bread

4.9 from 892 votes

This traditional pumpernickel rye bread recipe offers a dense, dark loaf with a rich flavor. It’s perfect for sandwiches or toasted with butter.

Prep Time1 hour 30 mins
Cook Time1 hour 50 mins
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Sourdough Starter

1 cup rye flour
1 cup water

For the Dough

1 1/2 cups water
2 tbsp molasses
2 tbsp caraway seeds (optional)
2 tbsp anise seeds (optional)
2 tbsp cocoa powder
2 tsp instant yeast
1 1/2 tsp salt
1 tbsp vegetable oil
1 1/2 cups rye flour
1 1/2 cups all-purpose flour
1/2 cup sourdough starter

For the Topping

1 tbsp molasses
1 tbsp water

👨‍🍳Directions

1In a small bowl, mix 1 cup rye flour and 1 cup water to create a sourdough starter.
2Cover and let it sit at room temperature for 12 hours.
3This starter will have a sour aroma and small bubbles on the surface.
4In a large mixing bowl, combine 1 1/2 cups water, 2 tbsp molasses, 2 tbsp caraway seeds, 2 tbsp anise seeds, 2 tbsp cocoa powder, 2 tsp instant yeast, 1 1/2 tsp salt, 1 tbsp vegetable oil, 1 1/2 cups rye flour, 1 1/2 cups all-purpose flour and 1/2 cup sourdough starter.
5Stir until a dough forms.
6Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
7The dough should be slightly sticky but manageable.
8If it is too sticky, add a bit more flour.
9Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
10Punch down the dough and shape it into a loaf.
11Place the dough in a greased 9×5-inch loaf pan.
12Cover with a damp cloth and let it rise again for 45 minutes, or until the dough has risen to the top of the pan and springs back slowly when gently pressed with a finger.
13Preheat the oven to 375°F (190°C).
14In a small bowl, mix 1 tbsp molasses and 1 tbsp water.
15Brush the mixture onto the top of the dough.
16This will give the bread a shiny, dark crust.
17Bake the bread for 50 minutes.
18The bread should have a deep, dark crust and sound hollow when tapped on the bottom.
19If the top starts to burn, cover it loosely with aluminum foil.
20Remove the bread from the oven and let it cool in the pan for 10 minutes.
21Then, transfer it to a wire rack to cool completely before slicing.
22This allows the bread to set and makes it easier to slice.

🔧Equipment

Mixing bowl
Bread pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 2g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 7g

📝Notes

Tips: For a more pronounced sour flavor, increase the amount of sourdough starter. Add a bit more water if the dough is too dry.

This recipe has been a staple in my household for years, and I highly recommend giving it a try.

The combination of flavors and textures is just perfect, and the fact that it’s actually good for us makes it an even more appealing option.

Whether you’re looking for a new bread recipe to add to your repertoire or just want something delicious to serve at your next family gathering, this pumpernickel rye bread recipe is sure to hit the spot.

❓ Frequently Asked Questions About Pumpernickel Rye Bread

Q: What is pumpernickel rye bread?

Pumpernickel rye bread is a type of bread that originated in Germany and is made with rye flour, caraway seeds, and molasses.

Q: What are the benefits of eating pumpernickel rye bread?

Pumpernickel rye bread is high in fiber and nutrients like iron and selenium.

Q: Can I make pumpernickel rye bread gluten-free?

No, traditional pumpernickel rye bread recipes include wheat flour which contains gluten.

Q: How do I store pumpernickel rye bread?

You can store pumpernickel rye bread at room temperature for up to 3 days or freeze it for up to 2 months.

Q: Can I make pumpernickel rye bread ahead of time?

Yes, you can make the dough ahead of time and let it rise in the fridge overnight before baking in the morning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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