Serbian Pumpernickel Bread Recipe

Name: Serbian Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 ounce unsweetened chocolate; 1/2 cup cider vinegar; 1/2 cup dark molasses; 2 tablespoons caraway seeds; 2 teaspoons instant coffee granules; 2 tablespoons active dry yeast; 1/2 cup warm water (105-110 degrees); 1 tablespoon sugar; 1 tablespoon salt; 4 cups dark rye flour; 1 cup wheat bran, unprocessed; 3 - 3 1/2 cups all-purpose flour; 1 egg white, slightly beaten; 2 teaspoons coarse salt

Servings: persons

2 cups boiling water
1 ounce unsweetened chocolate
1/2 cup cider vinegar
1/2 cup dark molasses
2 tablespoons caraway seeds
2 teaspoons instant coffee granules
2 tablespoons active dry yeast
1/2 cup warm water (105-110 degrees)
1 tablespoon sugar
1 tablespoon salt
4 cups dark rye flour
1 cup wheat bran, unprocessed
3 - 3 1/2 cups all-purpose flour
1 egg white, slightly beaten
2 teaspoons coarse salt

1
Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
2
Dissolve yeast in the warm water; let stand 10 minutes.
3
Add to chocolate mixture and add sugar and salt.
4
Mix in rye flour and bran, kneading well.
5
Knead in white flour (I use a kitchenaid).
6
Grease the bread, cover and let rise until doubled.
7
Form into 2 round loaves; let rise again till double.
8
Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
9
Bake another 20 minutes until loaves sound hollow.

1865

kcal

Calories

127

Fat

156

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 15 ingredients. The key ingredients include: 2 cups boiling water, 1 ounce unsweetened chocolate, 1/2 cup cider vinegar, 1/2 cup dark molasses, and more.

Yes, Serbian 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!

Serbian Pumpernickel Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions