Pumpernickel Rye Bread

Pumpernickel Rye Bread

64
Rodney 0

"This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it."

Ingredients 3 h 40 m {{adjustedServings}} servings 151 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
  3. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
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Footnotes

  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 to 15 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel or greased plastic wrap, and allow it to rise again until doubled. Bake as directed.
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Reviews 64

  1. 79 Ratings

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Aven
10/21/2006

I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....

Andrew
6/2/2004

Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.

KATRINA
1/19/2004

This is a bread recipe that I have wanted for a long time. Now I have found it. This is just like what the Outback Steak House serves. I changed the loaf size though. I divided the dough into 4 small loaves and they turned out perfect. I took these to work and my co-workers couldn't believe how good it was. This is a definate keeper. Thanks Rodney!!!!