Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: potatoes 2 lg. unpeeled, cooked in water to cover; 4 teaspoons salt; 5 cups rye flour; 6 1/2 cups wheat flour or unbleached white; 1 beaten egg slightly; 1/2 teaspoon water; 1 package yeast; 1/2 cup water potato; 1 teaspoon honey; 3 cups cold water; 3/4 cup cornmeal; 1/2 cup molasses; 1 tablespoon caraway seeds; 2 tablespoons oil

Servings: persons

potatoes 2 lg. unpeeled, cooked in water to cover
4 teaspoons salt
5 cups rye flour
6 1/2 cups wheat flour or unbleached white
1 beaten egg slightly
1/2 teaspoon water
1 package yeast
1/2 cup water potato
1 teaspoon honey
3 cups cold water
3/4 cup cornmeal
1/2 cup molasses
1 tablespoon caraway seeds
2 tablespoons oil

1
Peel potatoes and rice them while still hot. Measure at least 2 cups of the potatoes and cool slightly. Soften the yeast in the 1/2 cup potato water. Add honey and soak a few minutes.
2
Combine cold water and corn meal; boil, stirring, until thick. Add molasses, caraway, oil and salt to corn meal. Cool to lukewarm. Add the riced potatoes and yeast mix to the lukewarm corn meal mix; blend. Add rye flour, then wheat flour, reserving enough to knead with.
3
Knead well; place in greased bowl to rise. Cover with a damp cloth and let rise in a warm, draft-free place about 2 1/2 hours. Punch down; form into 4 round loaves and on a large cookie sheet or 4 pie pans.
4
For a shiny crust, mix the egg and 1/2 teaspoon water and brush on tops. Prick with fork for design. Let rise for about an hour. Bake at 375 degrees for 45 minutes.

1423

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: potatoes 2 lg. unpeeled, cooked in water to cover, 4 teaspoons salt, 5 cups rye flour, 6 1/2 cups wheat flour or unbleached white, and more.

Yes, Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpernickel Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions