Pumpernickel Bread

Pumpernickel Bread

Did You Know? It takes 9 seconds for a combine to harvest enough wheat to make about 70 loaves of bread!

I'd been looking for a simple pumpernickel and/or rye bread recipe, when I stumbled upon this one at the Bread Blog. Make sure you check out Chuck's site, the photos are gorgeous, and the recipe instructions are so clear. I've made numerous breads on this site, all with amazing results. This particular recipe doesn't include any hard to find pumpernickel flour or rye meal. I used rye flour I found in the bulk bins at Whole Foods and it came out really well. Slathered with sweet butter and alongside a nice salad, it was a great light and satisfying supper...

Pumpernickel Bread
Night before Ingredients:
1 cup dark rye flour
3/4 cup warm water
1/4 teaspoon instant yeast

Day of Ingredients:
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/2 cup bran flakes
2 tablespoons molasses
1 tablespoon cocoa power
1 1/2 teaspoons salt
1 teaspoon instant yeast
2 tablespoons grapeseed oil
1 cup warm water

The night before you make this bread, add all of the "night before ingredients" into a bowl and mix till smooth. Cover with plastic wrap allow to rest on the counter for 12-16 hours, or overnight.

The next day mix the night before mixture with the rest of the water in a large bowl. Mix in the bran, molasses, oil, cocoa powder, salt, instant yeast and whole wheat flour with a wooden spoon. Allow to rest uncovered for 10 minutes.

Start to add in the bread flour, about a half cup at a time. After each addition mix with a wooden spoon till smooth. Once the dough becomes too hard to mix, pour out onto a floured surface. Continue to add more flour and knead for 10 minute. You want the dough to be a little sticky, but not sticking to your hands. After kneading, place the dough into a lightly oiled bowl. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for 2 hours.

After resting, lightly deflate the dough and place onto a baking sheet lined with parchment paper and sprinkled with corn meal. Cover with plastic wrap and allow to rest a second time for about 1 hour.

About 45 minutes into the resting, preheat your oven to 425. Put an overproof dish into the oven and when ready to put the bread in, fill the dish with boiling water to create steam. Score the bread a few times, place in the oven, and immediately shut the door so the steam doesn't escape. Bake for about 35-40 minutes, or until the bottom sounds hollow when tapped.


  1. Hayley,

    I love the photo, the lighting is really nice and the butter on the bread looks divine! You did a great job!


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