Pumpernickel Bread
This traditional German pumpernickel bread is dark, almost chocolatey in appearance, with a tight, dense crumb and a rich, earthy flavor that's malty, slightly tangy, and just a touch sweet from molasses. A long, slow bake develops its signature near-black crust and deeply toasted flavor.
Equipment
- Large mixing bowl
- 9x5-inch loaf pan
- Kitchen scale - Recommended for rye flour, which compresses easily when measuring by volume
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Plastic wrap or clean kitchen towel
- Oven thermometer - Recommended, since the long low bake requires accurate temperature
- Bread lame or sharp knife - For scoring the top
- Wire cooling rack
Ingredients
- 2 cups dark rye flour - 240g, also called whole rye or pumpernickel flour
- 1 cup bread flour - 120g, or all-purpose flour
- 1 tablespoon caraway seeds
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 1 tablespoon sugar
- 3 tablespoons unsulphured blackstrap molasses
- 1 tablespoon vegetable oil - or melted butter
- 1 cup warm water - 240ml, around 110°F / 43°C
- 2 tablespoons apple cider vinegar - adds a subtle tang and helps the rye rise better
- 1 tablespoon caraway seeds - for topping, optional
- 1 tablespoon sesame seeds - for topping, optional
Instructions
- In a large bowl, whisk together dark rye flour, bread flour, cocoa powder, caraway seeds, instant yeast, fine salt, and sugar until evenly combined.
- In a separate bowl, combine warm water, molasses, apple cider vinegar, and vegetable oil. Stir until the molasses is fully dissolved. Check that the liquid is around 110°F (43°C).
- Pour wet ingredients into dry ingredients and stir with a wooden spoon until a thick, sticky dough forms. It will look and feel more like a thick batter than conventional bread dough. Do not add extra flour.
- Grease a 9x5-inch loaf pan thoroughly. Transfer the sticky dough into the pan, using a wet spatula or wet hands to smooth the top evenly. Cover loosely with plastic wrap or a kitchen towel.
- Let dough rise at room temperature for 1.5 to 2 hours. The rise will be subtle; look for the top to rise slightly above the rim or level with it, and the surface to look puffy.
- About 20 minutes before the rise is complete, preheat the oven to 375°F (190°C) with a rack in the lower third. Verify the temperature with an oven thermometer.
- Just before baking, use a sharp knife or bread lame to make one shallow score down the center of the loaf, about 1/4 inch (6mm) deep. Sprinkle with caraway or sesame seeds if desired, pressing them in lightly.
- Bake at 375°F (190°C) for 35 minutes uncovered. Tent the top with aluminum foil, reduce oven temperature to 325°F (165°C), and continue baking for 40 to 50 minutes more. Total bake time is 75-85 minutes.
- Bread is done when a thermometer inserted into the center reads 200-205°F (93-96°C) or when the loaf sounds hollow when tapped on the bottom. Remove from the oven and cool in the pan for 10 minutes.
- Turn the loaf out onto a wire rack and cool completely, at least 2 to 3 hours, before slicing. This allows the crumb to firm up and flavors to develop fully.
Notes
- Use a kitchen scale when possible. Rye flour compresses easily in a measuring cup, and using too much will produce an overly dense, dry loaf.
- Don't skip the cocoa powder. It doesn't make the bread taste like chocolate; it deepens the color and adds essential complexity.
- Use blackstrap molasses for the most intense, slightly bitter flavor. Regular molasses will make the bread too sweet.
- Do not add extra flour to compensate for the stickiness. The high moisture content is what keeps this dense loaf from becoming too dry.
- Expect a small rise. Rye dough rises much less than wheat dough. If the surface looks slightly domed and puffy, you're in great shape.
- Wet your hands or spatula when smoothing the dough into the pan. Rye dough sticks to everything, and moisture is the easiest way to manage it.
- Use an oven thermometer. The two-temperature baking method matters here, and an inaccurate oven dial will affect the result.
- Let the bread cool fully. Cutting into it early guarantees a gummy result. The internal texture will not be set until the loaf has cooled for at least 2 hours.
- Store the cooled loaf tightly wrapped at room temperature for up to 5-7 days. For longer storage, slice and freeze for up to 3 months.
- To make a sourdough version: replace instant yeast and apple cider vinegar with 1/2 cup (120g) active rye sourdough starter. Reduce water by 1/4 cup and allow a longer first rise of 4 to 6 hours.