clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How To Make Pumpernickel Bread: Easier Than You Think!

Pumpernickel Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Pumpernickel Bread is perfect with a variety of toppings or as a side to your favorite meals!

  • Total Time: 4 hrs 20 mins
  • Yield: 1 loaf 1x


  • 2 cups dark rye flour
  • 1 cup all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon unsulphured molasses
  • 1 teaspoon salt
  • 1 1/3 cups warm water (110-115°F)
  • 2 tablespoons vegetable oil
  • 2 tablespoons cocoa powder
  • 1 tablespoon coffee grounds
  • 1 teaspoon caraway seeds (optional)



  1. Dissolve yeast in warm water (110°F) with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together dark rye flour, all-purpose flour, cocoa powder, coffee grounds, and caraway seeds (if using).
  3. Add the proofed yeast, molasses, salt, and vegetable oil to the dry ingredients. Mix until a sticky dough forms.
  4. Turn the dough onto a floured surface and knead for 5-7 minutes, adding more flour as needed. The dough should be tacky but not overly sticky.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  6. Punch down the risen dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan.
  7. Cover the loaf pan and let the dough rise again for about 30 minutes to an hour.


  1. Preheat your oven to 350°F.
  2. Place the loaf in the oven and bake for 30-40 minutes, or until the bread sounds hollow when tapped.
  3. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.


  • Use stone-ground whole grain rye for a more authentic flavor.
  • Blackstrap molasses adds a bittersweet taste.
  • Warm the water to the correct temperature to activate the yeast.
  • Use Dutch process cocoa for a deeper color.
  • Freshly ground coffee enhances the bread’s malty flavor.
  • Caraway seeds add an authentic touch but can be omitted.
  • Author: Natasha Krajnc
  • Prep Time: 3 hrs 40 mins
  • Cook Time: 40 mins
  • Category: bread
  • Cuisine: German


  • Serving Size: 1 slice
  • Calories: 160 kcal
  • Sugar: 3 g
  • Sodium: 200 mg
  • Fat: 3 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 4 g