Pumpernickel bread

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Pumpernickel bread is a hearty, dense bread that’s perfect for those who love a strong, robust flavor. Made from a combination of rye flour and whole wheat flour, pumpernickel bread has a distinctive dark color and dense texture. It’s commonly eaten in German and Scandinavian countries, where it’s often served alongside savory dishes like sausages and cheeses.

One of the key ingredients that give pumpernickel bread its unique flavor is molasses, which is added to the dough. This gives the bread a slightly sweet taste that complements the rich, earthy flavor of the rye flour. The bread is often made with a sourdough starter, which helps to give it a slightly tangy flavor and tender crumb.

In addition to its delicious taste, pumpernickel bread is also a good source of fiber, vitamins, and minerals. It’s particularly high in iron, which is important for maintaining healthy blood cells. Additionally, the rye flour used in pumpernickel bread is a good source of complex carbohydrates, which can help to keep you feeling full and satisfied for longer.

Whether you enjoy it as part of a hearty sandwich or simply slathered with butter, pumpernickel bread is a delicious and nutritious addition to any meal.


2 cups rye flour
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
2 tsp instant yeast
1 tsp salt
1/4 cup molasses
1 1/2 cups warm water
1/4 cup caraway seeds (optional)
2 tbsp cornmeal (for dusting)


In a large mixing bowl, whisk together the rye flour, whole wheat flour, all-purpose flour, yeast, and salt.
In a separate bowl, combine the warm water and molasses, stirring until the molasses has dissolved.
Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic.
Place the dough in a clean, greased bowl and cover with a clean towel. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, turn it out onto a lightly floured surface and knead it briefly. Add the caraway seeds (if using) and knead for an additional minute.
Shape the dough into a round or oblong loaf and place it on a baking sheet that has been dusted with cornmeal.
Use a sharp knife to score the top of the loaf a few times.
Bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool completely before slicing and serving.
Enjoy your homemade pumpernickel bread as is, or use it to make a variety of delicious sandwiches, and also with French Onion Soup!