Pumpernickel Bread Recipe

Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces warm water (80 deg); 1 1/2 tablespoons grapeseed oil or 1 1/2 tablespoons canola oil; 1/3 cup molasses (mild); 1 1/2 teaspoons salt; 3 tablespoons cocoa powder; 2 teaspoons instant coffee granules; 1 1/2 cups bread flour (1.5 cups weigh 6.75 oz); 1 cup whole wheat flour (1 cup weighs 4.5 oz); 1 cup rye flour (1 cup weighs 4.5 oz); 1 tablespoon vital wheat gluten; 1/4 cup instant potato flakes; 2 teaspoons instant yeast

Servings: persons

9 ounces warm water (80 deg)
1 1/2 tablespoons grapeseed oil or 1 1/2 tablespoons canola oil
1/3 cup molasses (mild)
1 1/2 teaspoons salt
3 tablespoons cocoa powder
2 teaspoons instant coffee granules
1 1/2 cups bread flour (1.5 cups weigh 6.75 oz)
1 cup whole wheat flour (1 cup weighs 4.5 oz)
1 cup rye flour (1 cup weighs 4.5 oz)
1 tablespoon vital wheat gluten
1/4 cup instant potato flakes
2 teaspoons instant yeast

1
Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following.
2
Select Basic cycle and leave dough in the machine through the FIRST RISE.
3
When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
4
Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 9 ounces warm water (80 deg), 1 1/2 tablespoons grapeseed oil or 1 1/2 tablespoons canola oil, 1/3 cup molasses (mild), 1 1/2 teaspoons salt, 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.

Pumpernickel Bread

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