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Pumpernickel Bread


Slice of Pumpernickel Bread with Butter

Slice of Pumpernickel Bread with Butter


A conventionally baked rye bread, this bread gives you the flavor of a true, steamed pumpernickel. Raisins, although unusual, provide extra sweetness. This bread only takes a couple of hours to make and bake instead of the usual 2 days. See larger image.

Makes 1 loaf

Prep Time: 2 hours, 40 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 20 minutes


  • 1 1/4 cup water, divided
  • 1/3 cup raisins
  • 1 tablespoon caraway seed
  • 2 tablespoons butter
  • 3 tablespoons unsulphured molasses
  • 3 tablespoons instant potato flakes
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon instant coffee (optional)
  • 2 3/4 teaspoons active dry yeast
  • 1 egg
  • 1 egg white


In a small saucepan, combine 1 cup water, raisins, caraway seeds, butter and molasses. Bring to a boil and remove from heat. Stir in potato flakes. Allow to sit until lukewarm.

In a bowl, mix together bread flour, rye flour, salt, cocoa powder and coffee powder.

Dissolve yeast in 1/4 cup warm water. Add yeast, molasses mixture and egg to flour and mix until a ball forms. Knead 5 minutes, adding more flour if necessary. Dough will be slightly tacky, but not sticky. Form into a ball and place in a clean, oiled bowl. Cover and let rise until doubled.

Turn out onto lightly floured board. Knead about 1 minute. Shape into an oblong loaf. Place into a 9”x5” bread pan and let rise again until almost doubled. Mix egg white with 1 tablespoon water and brush onto loaf.

Preheat oven to 350°F.

Bake at 350°F about 40 minutes, or until an instant read thermometer registers 190°F in the loaf middle. Allow to cool before slicing.

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