Biting into a slice of freshly baked pumpernickel bread is a singular delight. With its rich brown color, sweet malty aroma, and hearty rye flavor, pumpernickel represents the deepest expression of traditional rye baking. Today, I’ll show you how to make pumpernickel bread and take you step-by-step through my favorite family recipe!
Table of Contents
Why You Should Make Pumpernickel Bread
If you need convincing, let’s talk about why pumpernickel bread is totally worth making in your own kitchen:
It’s a Flavor Powerhouse!
If you’ve never tasted homemade pumpernickel, you’re in for a treat! Think rich, earthy flavors with subtle hints of coffee and chocolate. It’s like the bread equivalent of a complex red wine – so much more interesting than your everyday white bread! The slight sourness perfectly balances the natural sweetness from the molasses, creating a flavor experience that’ll have you reaching for another slice.
Great for Health
Pumpernickel isn’t just delicious – it’s good for you too! The rye in pumpernickel:
Packs more fiber than regular bread (hello, happy digestion!)
Won’t spike your blood sugar like white bread does
Contains more minerals your body needs
Has natural antioxidants to keep you healthy
Super Versatile
Despite its distinctive taste, pumpernickel plays nicely with so many foods!
Spread it with cream cheese and top with smoked salmon for a classic combo, or use it as the foundation for amazing grilled cheese sandwiches. It’s perfect alongside soups and stews, and makes your charcuterie board extra special.
Pride
Let’s be honest – pulling a beautiful dark loaf of pumpernickel from your oven feels amazing! There’s genuine satisfaction in mastering this bread that many home bakers never attempt. Your friends and family will be seriously impressed when you casually mention, “Oh, I made this pumpernickel myself!”
Those pre-packaged pumpernickel loaves? They don’t even come close to homemade. Your version won’t have artificial coloring or preservatives, just honest ingredients creating authentic flavor. The texture and taste difference is night and day!
Ingredients
To make a delicious loaf of pumpernickel bread, you’ll need:
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
2 tablespoons vegetable oil
2 tablespoons cocoa powder
1 tablespoon coffee grounds
1 teaspoon caraway seeds (optional)
Tips
Seek out stone-ground whole grain rye for maximum nutrition and authentic hearty flavor. Schär and Hodgson Mill make great options.
The all-purpose flour lightens up the dense rye texture. You can use white or wheat flour.
Make sure the yeast is active and fresh for proper rising. Proof in 110°F water with a pinch of sugar before adding.
Blackstrap molasses adds delightful bittersweetness. Substitute with dark brown sugar or maple syrup.
The water should be 110-115°F to activate the yeast.
The oil helps retain moisture and soften the crumb. Use olive or avocado oil.
Dutch process cocoa amplifies the deep, dark color.
Freshly ground coffee enhances the malty flavor.
Toasted caraway seeds provide an authentic flair. Leave out if disliked.
For extra flavor complexity, try adding 1-2 tablespoons of pickle juice to your dough.
Allow your dough to rise in the refrigerator overnight for a more developed flavor profile.
Replace up to 1/4 cup of water with dark beer for added depth and maltiness.
Toast the caraway seeds in a dry pan for 1-2 minutes before adding to enhance their aromatic oils.
For a softer crust, brush the hot loaf with butter immediately after removing from the oven.
Get to Know Rye
Rye flour is the star of pumpernickel bread, offering not just distinctive flavor but impressive nutritional benefits.
It contains more fiber than wheat flour (15% vs. 12%) and has a lower glycemic index, making it a better option for blood sugar management. Rye also provides higher levels of essential minerals like manganese, phosphorus, and copper.
When shopping, look for “whole rye flour” or “dark rye flour” for authentic pumpernickel, as light rye flour lacks the robust flavor and color needed for true pumpernickel bread.
Dark rye flour is made by milling whole rye kernels into a fine powder. This process retains the germ, bran and all the good fiber and nutrients that are the hallmark of whole grain. We bring you the finest, the purest, best quality, 100% all-natural dark rye flour in a resealable pouch!
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How Can I Tell if My Rye Flour is Fresh?
Fresh rye flour should have a pleasant, slightly sweet aroma. If it smells sour, rancid, or musty, it’s past its prime and will negatively affect your bread. For optimal freshness, store rye flour in an airtight container in the refrigerator or freezer.
When making pumpernickel bread, the right tools and equipment on hand makes all the difference between a tasty artisan-style loaf and a dense, crumbling brick.
Now, I consider myself an enthusiastic home baker dedicated to mastering the craft of breadmaking. After many tries, these are things that I think will really help you make this recipe, as well as other breads you’ll want to attempt in the future.
Here’s an overview of the tools and equipment needed to make a perfect pumpernickel:
Mixing bowl – A large stainless steel or heatproof glass mixing bowl, around 4-5 quarts.
Hand mixer or stand mixer – For thoroughly incorporating ingredients. The power of a stand mixer works best for dense doughs.
Metal measuring cups and spoons – Durable and accurate for measuring all ingredients.
Glass measuring cups – Clear cups with spouts work best for accurately measuring liquids.
Cutting board – A good quality board for halving risen loaves.
Bench scraper – Essential for portioning and handling dough.
Sharp knife – For slashing and slicing finished loaves.
Cast iron Dutch oven or ceramic baker – Traditional covered baking vessels that conduct heat evenly and retain moisture.
Rimmed baking sheet – Catches any overflow from free-form loaves. Line with parchment paper.
And there you have the core essentials for equipping your kitchen to bake sensational sourdough pumpernickel loaves at home.
Optional but Helpful Equipment
Digital kitchen scale – Provides the most accurate measurements for consistent results.
Bread lame or razor blade – Creates professional-looking scores on your bread.
Proofing basket (like a banneton) – Helps dough maintain shape during final rise and creates attractive spiral patterns.
Baking stone or steel – Provides even heat distribution and mimics professional bakery ovens.
Instant-read thermometer – Takes the guesswork out of determining when your bread is fully baked.
Preparation Before Baking
To have an easier time, we’ll have step-by-step breakdown that’ll help your dough come together properly before rising and baking.
I have confidence that you’ll turn out quality sourdough pumpernickel loaves from your kitchen – maybe even at a pro level!
1. Scaling and Measuring Ingredients
Use metal or plastic measuring cups for the liquids and flour so you can level them off. Scoop the cocoa powder and yeast packets to ensure precise amounts.
Don’t forget to proof the yeast first in 110°F water to verify viability before mixing the dough.
Getting the proportions right from the start prevents overworking the dough later.
2. Mixing the Dough
With a big 4-5 quart stainless steel or glass mixing bowl and a heavy-duty stand mixer fitted with a dough hook attachment, you’ll get the power and space needed to properly knead.
First mix together the dry ingredients – flour, sugar, yeast, salt, cocoa powder, and caraway seeds. Next slowly add in the wet ingredients – water, molasses, coffee, oil – while mixing on low speed until combined. Then knead for 5-7 minutes.
3. Kneading Technique
As you knead, the dough will transition from shaggy and loose to smoother and more cohesive.
Adjust hydration as needed by adding a bit more water or flour.
Knead the dough by pressing into it with the heel of your hand and folding it over itself repeatedly.
Use a light touch at first, then gradually increase pressure as the gluten develops.
The kneading motion stretches and aligns the gluten strands to create an elastic network that can trap gases during fermentation.
Knead for 5-10 minutes until the dough passes the windowpane test – stretch a small piece between your fingers to make a thin, translucent sheet without tearing.
Keep your hands and working surface lightly floured to prevent sticking.
Scrape the dough off the counter with a plastic scraper or bowl scraper as needed if it does start to stick.
You’ll know the dough is ready when it is tacky, and supple, and springs back when pressed gently.
Resist over-kneading when making pumpernickel bread which can cause the bread to turn out tough.
4. First Rise
Lightly grease a big bowl with oil then form the smooth dough into a ball and transfer seam-side down. Cover the bowl tightly with plastic wrap or a damp towel and let rise for 1-2 hours at room temperature, until doubled in bulk. Punch gently and shape it into a ball again for the second rise.
Fermentation Notes
The rising process is where much of pumpernickel’s complex flavor develops. Pumpernickel dough behaves differently from wheat-based breads.
For the best flavor development:
Consider a longer, slower rise in the refrigerator (8-12 hours)
Watch for visual cues rather than strict timing—the dough should double in size
The ideal temperature range for fermentation is 75-78°F
A properly fermented pumpernickel dough will have a slightly sour aroma
The Baking Process
Preparing for Baking
Place oven rack in center position in oven.
Preheat oven to 350°F.
Allow oven to fully preheat which takes approximately 15-20 minutes.
Lightly dust a large sheet of parchment paper with flour.
Gently turn the rounded ball of dough out onto the floured parchment paper.
Position dough ball seam-side down in the center of the parchment paper.
Make sure there is at least 2 inches of space between dough ball and edges of parchment to allow for rising.
Score the dough. Take a serrated bread lame, very sharp knife, or razor blade.
Make 4-5 long cuts across the top of dough ball about 1/4 to 1/2 inch deep. Cuts should go lengthwise across the dough Angling the cuts slightly allows the dough to open attractively during baking.
Fill clean spray bottle with room temperature water.
Have ready beside oven when placing bread into oven.
Baking Vessel Options
Selecting:
Choose a heavy, thick-walled Dutch oven, combo cooker, or ceramic baker to promote even heat distribution
Ensure the baking vessel is 8-10 inches wide and 4-6 inches deep to accommodate a large boule
Make sure the vessel has a lid to cover the loaf for humidity during the initial baking
Preheating:
Place an empty Dutch oven or ceramic baker in oven during the preheating stage
Allow vessel to fully preheat for at least 30 minutes at baking temperature
Use heavy-duty oven mitts to carefully remove extremely hot vessels when ready
Loading Dough for Baking:
Gently but swiftly lower the proofed dough into the piping hot baking vessel using parchment paper
Quickly remove any parchment paper touching the sides of the vessel
Immediately cover the baking vessel with a preheated lid
Covering During Baking:
Keep the lid on the baking vessel for the first 20-25 minutes during the initial oven spring
Then carefully remove the lid using mitts to crisp and brown the open crust
Regulating Temperature
Set the temperature between 325-350°F for optimal internal and external baking without over-browning the crust.
During the first half of baking time, open the oven door briefly to check the quality after 15 minutes.
Spray the walls of the oven a few times with water to generate the steam the loaf needs for maximum rise.
At the halfway mark, carefully rotate the loaf 180 degrees so it evenly bakes while continuing to monitor the crust color.
If the crust browns too quickly before the inside is fully baked, lower the temperature by about 25 degrees Fahrenheit for more gradual continued baking without scorching the exterior. Adjust time for heavier, larger loaves as needed.
Doneness Cues
Total bake time is 50-60 minutes
Insert instant read thermometer into center – should be 200°F +
Tap the bottom and listen for a hollow sound
Check crust browning
Cooling and Slicing
Remove the hot loaf and place on a wire rack
Cool for 1 hour before slicing
Allows crumb to set up properly
Use a serrated knife to slice
For the best eating experience, allow a full hour of cooling time before cutting into your pumpernickel loaf.
How to Eat Your Homemade Pumpernickel (Serving Ideas)
Pumpernickel bread has a great robust flavor profile that makes it useful in many culinary applications:
Topped with cream cheese and lox for a traditional deli experience
Served alongside hearty soups, particularly mushroom or bean varieties
Paired with aged cheeses like Gouda, Gruyère, or sharp cheddar
Toasted and served with cultured butter and honey for a sweet-savory treat
How to Store
Pumpernickel bread stays fresh longer than many other breads due to its moisture content and acidity.
Store at room temperature in a bread box or paper bag for 3-4 days. For longer storage, slice the completely cooled loaf, wrap tightly in plastic wrap, and freeze for up to 3 months.
Thaw slices at room temperature or toast directly from frozen.
Common Mistakes to Watch Out for When Making Pumpernickel Bread
Overworking the Dough
It’s tempting to vigorously knead away at the shaggy pumpernickel dough in an attempt to force it to come together. However, over-manipulating causes the gluten to become too elastic. This leads to a tough, rubbery texture rather than a nice chewy crumb.
Mix enough that the ingredients stick together. Then let the dough rest for 30 minutes before letting it rise. This gives time for the flour to soak up the liquid for better flavor and texture without overworking the dough.
Proofing at the Wrong Temperature
Pay close attention to proofing your dough in an environment that’s around 70-75°F. Warmer temperatures above 78°F make the yeast overactive leading to blowouts or big air pockets. Cooler conditions below 68°F slow down yeast activity inhibiting rise.
Look for a doubling in size after 1-2 hours. Gently press the surface of the risen dough – it should gradually spring back.
Baking Without Steam
Introducing steam early in the bake helps set the structure so your bread can properly rise. Otherwise, the crust hardens too quickly and prevents the loaf from expanding.
Place an oven-safe pan filled with boiling water on the bottom rack before loading the bread. About 10 minutes in, spray the oven walls with water. Continue steaming for that scrumptious, crackly crust surrounding a soft, moist interior crumb.
Ignoring Hydration Levels
Rye flour absorbs more water than wheat flour. If your dough seems too dry, gradually add more water by the tablespoon until it reaches a tacky but manageable consistency.
Proper hydration makes for the characteristic dense yet moist crumb of pumpernickel.
Gummy Loaf
Gummy texture typically results from underbaking, cutting the bread while still hot, or too much moisture in the dough.
Ensure your bread reaches an internal temperature of at least 200°F, allow it to cool completely before slicing, and adjust hydration levels if necessary in future attempts.
Rushing the Process
Great pumpernickel requires patience. Rushing any stage—from mixing to proofing to baking to cooling—will compromise both texture and flavor.
Plan ahead and allow yourself enough time to let the bread develop naturally at each stage.
Using Old Rye Flour
Rye flour has a higher oil content than wheat flour and can go rancid faster.
For best results, use the freshest rye flour possible, ideally stored in the refrigerator or freezer to preserve freshness. Rancid rye flour will give your bread an unpleasant bitter taste.
Variations of Pumpernickel Bread You Must Try
German-Style Pumpernickel
German pumpernickel is crafted from a stiff rye starter dough and baked for up to 24 hours in steam-filled ovens, resulting in an intensely dark loaf with slight woodsmoke undertones.
Seeded Pumpernickel
Try sprinkling in sunflower, caraway, flax or sesame seeds before the second proofing and watch them bloom to the surface during baking.
Vary the dough by swapping out some rye flour for buckwheat, spelt or einkorn flour for a multi-textured, seeded sensation.
Fruit and Nut Pumpernickel
Add 1/2 cup each of dried fruits (cherries, cranberries, or raisins) and chopped nuts (walnuts or pecans) to the dough during the final minutes of kneading.
This variation pairs beautifully with cheese or makes a decadent breakfast toast.
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Onion Pumpernickel
Fold 1/2 cup caramelized onions into your dough for a savory twist that complements the natural earthiness of rye. The mild sweetness of caramelized onions balances the robust flavors of pumpernickel perfectly.
Can You Make Pumpernickel Bread With Sourdough Starter?
Yes indeed!
Replace commercial yeast with a mature sourdough starter (100-150g) for enhanced flavor complexity and improved digestibility. A rye-based starter works particularly well and contributes to the traditional tangy notes associated with authentic European pumpernickel.
Old World Charm: Artisanal Pumpernickel Bread
Your own pumpernickel bread gives you a showstopping loaf that’s sure to impress everyone who tries it. Few homemade breads have the same dramatic appearance and distinctive taste profile .Feel free to add seeds or nuts to make it your own.
Enjoy every tasty slice of your homemade pumpernickel. It will give you energy and comfort to take on your daily challenges.
How To Make Pumpernickel: FAQs
What makes bread pumpernickel?
Pumpernickel bread is made with coarse rye flour and often incorporates rye kernels or cracked rye grains. It uses a sourdough starter instead of yeast to rise, undergoes long baking times, and lacks sugar or oil for a dense texture.
Is pumpernickel the healthiest bread?
Pumpernickel bread is made with coarse rye flour and often incorporates rye kernels or cracked rye grains. It uses a sourdough starter instead of yeast to rise, undergoes long baking times, and lacks sugar or oil for a dense texture.
What is the difference between dark rye and pumpernickel bread?
While dark rye bread contains some colored rye flour, pumpernickel exclusively uses coarse, whole rye grains to achieve its nearly black color, dense texture, and intense rye taste.
What ingredient helps give pumpernickel bread its dark color?
Pumpernickel’s very dark brown-black color comes from the caramelized complex sugars of the whole rye berries used to make the bread, which darkens further through long baking at low temperatures.
Can pumpernickel bread be made gluten-free?
While rye contains less gluten than wheat, it still contains gluten proteins. For a gluten-free alternative with similar flavor notes, experiment with buckwheat, teff, and gluten-free oat flours, adding psyllium husk or xanthan gum for structure. The result won’t be traditional pumpernickel but can capture some of its earthy qualities.
Can I make pumpernickel bread without a Dutch oven?
Yes! A Dutch oven creates ideal conditions, but you can achieve good results by placing a pan of water on the bottom rack of your oven during preheating and the first 15 minutes of baking to create steam. Bake your loaf on a preheated baking stone or sheet pan.
