How many servings does this recipe make?

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

What ingredients do I need for Pumpernickel Bread?

You need 11 ingredients. The key ingredients include: 2 1/4 cups bread flour, 1/4 cup rye flour, 1/4 cup whole wheat flour, 1 tablespoon milk, skim, (non fat) powder, and more.

Is Pumpernickel Bread suitable as general?

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

How do I store leftover Pumpernickel Bread?

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.

Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups bread flour; 1/4 cup rye flour; 1/4 cup whole wheat flour; 1 tablespoon milk, skim, (non fat) powder; 1 teaspoon salt; 1 tablespoon butter; 3 tablespoons cornmeal; 2 tablespoons cocoa powder; 2 tablespoons molasses; 15/16 cups water; 1 teaspoon yeast, active dry

Bake this irresistible Pumpernickel Bread at home. Made with bread flour, rye flour, whole wheat flour and milk. Easy step-by-step instructions included.

This Pumpernickel Bread relies on simple, everyday ingredients such as bread flour, rye flour, whole wheat flour and milk, skim, (non fat) powder. It comes together quickly and makes 4 servings, at about 351 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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Pumpernickel Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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