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How to Make Homemade Pumpernickel Bread

There’s nothing better than a warm loaf of bread, fresh from your oven. Homemade pumpernickel bread and a jar of homemade preserves make a great gift from your kitchen.

Homemade Pumpernickel Bread from Cosmopolitan Cornbread

I make homemade bread using a mixer method. You are welcome to knead the dough by hand if you so choose, but this makes life so much easier.

To begin with, I am milling some rye (but store bought rye flour is just fine) – you’ll need 3 cups.

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Add your rye flour to the mixer bowl, along with 1/2 cup +2 tablespoons of molasses, 2 tablespoons each of extra virgin olive oil and caraway seeds, a tablespoon of salt, 1 TB plus 1 1/4 teaspoon instant yeast and 2 cups of bread flour.

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Pour in 2 cups of warm water (120 degrees.)

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Turn on your mixer (fitted with the dough hook) and while it mixes, gradually add in an additional 2 cups of bread flour.

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Let the mixer run for 6 minutes. Take the dough out, form it into a ball, and then place it in a lightly oiled bowl. Turn the dough to coat the top with oil. Cover the bowl with a tea towel and place it in a warm location to rise for an hour.

Not sure where to let the dough rise? Turn the light on inside your oven, and set the bowl inside. The bulb puts off enough heat to create a very happy place for the dough to rise in a draft-free location.

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An hour later, the dough should have doubled in size.

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On a lightly floured surface, turn the dough out and cut it in half.

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Pat the dough out into a rectangle that is about 7×14 inches.

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Starting on a long side, roll the dough tightly into a log.

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Place the loaves on a baking stone or sheet, tucking the ends underneath. I am using a well-seasoned stone. If using a cookie sheet or unseasoned stone, line it with parchment paper, or lightly grease it first. Cover with the tea towel again, and place it back in its warm location to rise again.

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After about 30 minutes, if you touch the dough, a light indentation should remain. Set your sheet out on the counter and begin heating your oven to 400 degrees. With a sharp knife, slash the tops of the loaves 3 or 4 times at an angle.

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In a small dish, beat an egg white until frothy.

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Brush the egg white over the loaves. When your oven is fully heated, bake the bread for 30-35 minutes or until they sound hollow when tapped.

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Remove the loaves to a rack, and cool.

Homemade Pumpernickel Bread from Cosmopolitan Cornbread

A loaf of this lovely bread, paired with a jar of homemade jelly makes a wonderful gift from your kitchen.

Homemade Pumpernickel Bread from Cosmopolitan Cornbread

Enjoy!

Homemade Pumpernickel Bread from Cosmopolitan Cornbread

Homemade Pumpernickel Bread

Homemade Pumpernickel Bread

Yield: 2 loaves
Prep Time: 2 hours 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes

Homemade pumpernickel bread is a classic bread you will fall in love with.

Ingredients

  • 3 cups rye flour
  • 2 cups warm water (120 degrees)
  • 2 Tb extra virgin olive oil
  • 1/2 cup + 2 Tb molasses
  • 4 cups bread flour, divided
  • 1 Tb salt
  • 1 Tb + 1 1/4 tsp instant yeast
  • 2 Tb caraway seeds
  • 1 egg white

Instructions

  1. To begin, combine the rye flour, oil, molasses, salt, yeast, caraway seeds, water and 2 cups of the bread flour in the bowl of your stand mixer. Turn on your mixer (fitted with the dough hook) and while it mixes, gradually add in the remaining 2 cups of bread flour. Let the mixer run for 6 minutes. Take the dough out, form it into a ball, and then place it in a lightly oiled bowl. Turn the dough to coat the top with oil.
  2. Cover the bowl with a tea towel and place it in a warm location to rise for an hour. Not sure where to let the dough rise? Turn the light on inside your oven, and set the bowl inside. The bulb puts off enough heat to create a very happy place for the dough to rise in a draft-free location.
  3. An hour later, the dough should have doubled in size. On a lightly floured surface, turn the dough out and cut it in half. Pat the dough out into a rectangle that is about 7×14 inches. Starting on a long side, roll the dough tightly into a log. Place the loaves on a baking stone or sheet, tucking the ends underneath. I am using a well-seasoned stone. If using a cookie sheet or unseasoned stone, line it with parchment paper, or lightly grease it first. Cover with the tea towel again, and place it back in its warm location to rise again.
  4. After about 30 minutes, if you touch the dough, a light indentation should remain. Set your sheet out on the counter and begin heating your oven to 400 degrees. With a sharp knife, slash the tops of the loaves 3 or 4 times at an angle.
  5. In a small dish, beat an egg white until frothy. Brush the egg white over the loaves. When your oven is fully heated, bake the bread for 30-35 minutes or until they sound hollow when tapped.
  6. Remove the loaves to a rack, and cool.
    Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 174 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 323mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 5g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

33 thoughts on “How to Make Homemade Pumpernickel Bread”

  1. Thank goodness I’ve got my molasses all prepped and ready! I rarely get the chance to bake with it and this bread looks like just the ticket! Thanks for a wonderful share, and wishing you an awesome holiday!

  2. Looks like your friends and family are in for pumpernickel perfection! The bread is one of my favorites and have saved your recipe. I trust the process is similar in a bread maker. I’ll just take the dough out before the bake cycle. Fingers crossed, I see loaves as lovely as yours, Conni =)

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