Best Ever Pumpernickel Loaf

Best Ever Pumpernickel Loaf

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 40 m
Recipe by  AFLYNN6

“I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 loaf



  1. Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
  2. Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
  3. Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
  4. Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
  5. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

Share It

Reviews (5)

Rate This Recipe


The only thing missing might be caraway seeds and I will concede they are optional. After the first rise I felt a loaf pan would be too small so I free-formed the dough. It did spread slightly but still made a nice boule, substantial but not too dense with a nice crisp crust and moist crumb. The flavor is really good, there are notes from the molasses and cocoa but they are balanced. Thanks, this will be made often.

Bon Crema

Bon Crema

This tastes so much like my Mom's recipe. We increased the chocolate by 1/4 and used corn or flax oil instead of canola (rapeseed) which I can taste and don't like. But the measurements were dead on and the recipe really works well. Thanks



Very nice. I kept thinking this was a rye bread until I came back to review and realized, nope, not rye, but pumpernickel. Oh well! Shared with my coworkers, who loved it. This makes 2 loaves if you are okay with a small loaf size; I am, so 2 it is for me. If you prefer a larger loaf, though, it would work in large loaf pans or free form as previous reviewer did. Nice, basic pumpernickel loaf that was great with cheese and dijon mustard but equally delicious with just some honey. Proportions worked perfectly for me as well. Thanks for the recipe!

More Reviews

Similar Recipes

Best Ever Corn Muffins

Best Ever Corn Muffins

Best Ever Cinnamon Buns

Best Ever Cinnamon Buns

Bread Machine Pumpernickel Bread

Bread Machine Pumpernickel Bread

Best Ever Cinnamon Pull Aparts

Best Ever Cinnamon Pull Aparts

Pumpernickel Rye Bread

Pumpernickel Rye Bread

Best Rolls Ever!

Best Rolls Ever!


Amount Per Serving (10 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 43.6 g
  • 14%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 239 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Best Ever Corn Muffins


next recipe:

Best Ever Cinnamon Pull Aparts