15+ Irresistible Pumpernickel Bread Recipes To Try Today

Bread Maker Exclusive

Pumpernickel bread, with its rich, deep flavor and dense texture, is a beloved staple in many kitchens around the world.

Originating from Germany, this hearty bread is made primarily from coarsely ground rye flour, giving it a distinctive taste that pairs beautifully with a variety of toppings and ingredients.

Whether you’re a fan of traditional recipes or looking to experiment with modern twists, pumpernickel offers endless possibilities for delicious creations.

In this article, we’ll explore over 15 delightful pumpernickel bread recipes that range from classic loaves to innovative variations, each perfect for any occasion.

Get ready to elevate your bread-making skills and impress your family and friends with these delicious pumpernickel creations!

Bread Special Items

15+ Irresistible Pumpernickel Bread Recipes To Try Today

Pumpernickel bread is more than just a delicious addition to your meals; it’s a versatile ingredient that can be used in various dishes, from sandwiches to desserts.

With these 15+ pumpernickel bread recipes, you can explore the rich flavors and textures that this unique bread offers.

Whether you choose a classic loaf or venture into more creative combinations, each recipe is an opportunity to delight your taste buds and share something special with your loved ones.

So grab your ingredients, put on your apron, and let’s embark on a delicious baking journey filled with the delightful flavors of pumpernickel!

Classic German Pumpernickel Bread

Classic German Pumpernickel Bread is a traditional loaf that boasts a deep, rich flavor and a dense, moist texture. This bread is known for its dark color and slightly sweet taste, making it a perfect accompaniment to a variety of savory dishes or simply enjoyed on its own with a smear of butter.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1 tablespoon caraway seeds
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, yeast, and caraway seeds.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Classic German Pumpernickel Bread is a time-honored recipe that brings the authentic taste of Germany to your kitchen. Its unique blend of ingredients creates a rich, flavorful bread that pairs well with meats, cheeses, and soups. Enjoy a slice of this hearty bread and savor the traditional flavors with every bite.

Sourdough Pumpernickel Bread

Sourdough Pumpernickel Bread combines the tangy flavor of sourdough with the robust, earthy taste of pumpernickel. This recipe is perfect for those who enjoy the complexity of sourdough but want to add a darker, richer bread to their repertoire. The long fermentation process enhances the depth of flavor and improves the bread’s texture.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup bread flour
• 1/4 cup cornmeal
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee granules
• 1 1/2 teaspoons salt
• 1/4 cup molasses
• 1 1/4 cups warm water
• 1/4 cup vegetable oil

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, bread flour, cornmeal, cocoa powder, coffee granules, and salt.
2. In a separate bowl, mix the sourdough starter, molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 1-2 hours.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough Pumpernickel Bread offers a delightful twist on traditional pumpernickel, combining the beloved tang of sourdough with the deep, hearty flavor of rye and molasses. This bread is perfect for artisanal sandwiches, cheese boards, or simply toasted with butter. Experience the intricate flavors and satisfying texture of this homemade sourdough creation.

Pumpernickel Bread with Walnuts and Raisins

Pumpernickel Bread with Walnuts and Raisins is a delightful variation that adds a touch of sweetness and a satisfying crunch to the classic recipe. The addition of walnuts and raisins makes this bread perfect for breakfast or as a sweet snack, while still maintaining the rich, robust flavor of traditional pumpernickel.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the chopped walnuts and raisins until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Bread with Walnuts and Raisins is a delightful and versatile loaf that combines the hearty, robust flavors of traditional pumpernickel with the sweetness of raisins and the crunch of walnuts. Perfect for breakfast, snacking, or pairing with cheese, this bread adds a touch of indulgence to any meal. Enjoy the rich taste and unique texture of this enhanced pumpernickel recipe.

Pumpernickel Bread with Caraway Seeds

Pumpernickel Bread with Caraway Seeds is a flavorful variation of traditional pumpernickel, featuring the distinctive, aromatic taste of caraway seeds. This bread is perfect for serving alongside hearty soups, stews, or as the base for delicious sandwiches. The caraway seeds add a subtle, savory note that complements the rich, dark flavor of pumpernickel.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 2 tablespoons caraway seeds
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, yeast, and caraway seeds.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Bread with Caraway Seeds offers a delicious twist on the classic recipe, with the addition of aromatic caraway seeds enhancing the bread’s flavor profile. This bread is ideal for savory dishes and makes a delightful base for sandwiches. Enjoy the depth of flavor and the unique touch of caraway in this hearty loaf.

Pumpernickel Bread with Sunflower Seeds

Pumpernickel Bread with Sunflower Seeds brings a delightful crunch and a subtle nutty flavor to the traditional pumpernickel. This recipe is perfect for those who enjoy a bit of texture in their bread. The sunflower seeds add a nutritious boost, making this bread a wholesome choice for breakfast or as a snack.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1/2 cup sunflower seeds

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the sunflower seeds until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Bread with Sunflower Seeds is a nutritious and delicious variation of traditional pumpernickel. The addition of sunflower seeds provides a delightful crunch and enhances the bread’s flavor and texture. Enjoy this wholesome loaf with your favorite toppings or as a hearty snack.

Sweet Pumpernickel Bread

Sweet Pumpernickel Bread offers a delightful twist on the traditional recipe by incorporating a touch of sweetness. This version is perfect for those who enjoy a hint of sweetness in their bread, making it ideal for breakfast, tea time, or as a dessert base. The molasses and cocoa powder combine to create a rich, flavorful loaf.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, yeast, and brown sugar.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sweet Pumpernickel Bread is a delightful and versatile loaf that adds a touch of sweetness to the traditional recipe. Perfect for breakfast, tea time, or as a base for sweet toppings, this bread offers a rich, flavorful experience with every bite. Enjoy the harmonious blend of molasses and cocoa in this sweet twist on classic pumpernickel.

Pumpernickel Raisin Bread

Pumpernickel Raisin Bread combines the rich, dark flavor of traditional pumpernickel with the sweet, chewy texture of raisins. This bread is perfect for breakfast or a sweet snack, and it pairs wonderfully with a variety of spreads like cream cheese or butter.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup raisins

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the raisins until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Raisin Bread is a delightful combination of rich, dark bread and sweet raisins, creating a perfect balance of flavors. This bread is ideal for breakfast or as a snack, providing a delicious and wholesome option for any time of day. Enjoy it with your favorite spreads or just on its own for a satisfying treat.

Pumpernickel Walnut Bread

Pumpernickel Walnut Bread is a hearty and flavorful loaf that combines the deep, rich taste of pumpernickel with the nutty crunch of walnuts. This bread is perfect for sandwiches, toasting, or enjoying with a spread of butter or cheese. The walnuts add a delightful texture and enhance the bread’s nutritional profile.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup chopped walnuts

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the chopped walnuts until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Walnut Bread offers a delightful combination of rich flavors and a satisfying crunch from the walnuts. This bread is perfect for a variety of uses, from hearty sandwiches to a simple toasted slice with butter. The added walnuts not only enhance the texture but also provide a boost of nutrients, making this a wholesome and delicious choice.

Pumpernickel Bread with Dried Cranberries

Pumpernickel Bread with Dried Cranberries is a deliciously unique take on traditional pumpernickel. The dried cranberries add a touch of tart sweetness that complements the deep, rich flavor of the bread. This recipe is perfect for festive occasions or as a special treat for breakfast or brunch.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup dried cranberries

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the dried cranberries until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Bread with Dried Cranberries is a delightful and festive variation of traditional pumpernickel. The dried cranberries add a burst of tart sweetness that perfectly balances the rich flavor of the bread. This loaf is ideal for special occasions or simply to enjoy as a unique treat. Serve it toasted with butter or cream cheese for a truly delicious experience.

Pumpernickel Sunflower Seed Bread

Pumpernickel Sunflower Seed Bread is a hearty and nutritious loaf that combines the deep, robust flavors of pumpernickel with the crunchy texture of sunflower seeds. This bread is perfect for sandwiches, toasting, or enjoying on its own with a spread of butter or avocado.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup sunflower seeds

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the sunflower seeds until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Sunflower Seed Bread is a delicious and nutritious option for any meal. The addition of sunflower seeds provides a delightful crunch and enhances the bread’s nutritional value. This bread is versatile and can be enjoyed in various ways, making it a fantastic addition to your baking repertoire.

Pumpernickel Pumpkin Bread

Pumpernickel Pumpkin Bread is a delightful fusion of rich pumpernickel flavors and the seasonal taste of pumpkin. This bread is perfect for autumn, offering a warm and comforting option that can be enjoyed with soups, stews, or simply on its own.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, vegetable oil, pumpkin puree, and pumpkin pie spice.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Pumpkin Bread is a seasonal treat that brings together the deep flavors of pumpernickel with the comforting taste of pumpkin. This bread is perfect for fall, offering a warm and inviting addition to your table. Enjoy it with savory dishes or simply on its own for a delicious and satisfying snack.

Pumpernickel Caraway Bread

Pumpernickel Caraway Bread is a traditional loaf that combines the robust flavor of pumpernickel with the distinctive taste of caraway seeds. This bread is perfect for sandwiches, especially those with strong flavors like pastrami or corned beef, and is a staple in many European cuisines.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup molasses
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 tablespoon caraway seeds

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the molasses, warm water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Knead in the caraway seeds until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Caraway Bread is a classic and flavorful option that is perfect for a variety of uses. The caraway seeds add a distinctive taste that pairs wonderfully with the rich, dark flavors of the pumpernickel. This bread is ideal for hearty sandwiches or as an accompaniment to soups and stews, making it a versatile and delicious choice for any meal.

Pumpernickel Honey Oat Bread

Pumpernickel Honey Oat Bread is a wholesome and flavorful loaf that blends the rich taste of pumpernickel with the natural sweetness of honey and the hearty texture of oats. This bread is perfect for breakfast, lunch, or as a side with dinner. The honey adds a touch of sweetness, while the oats contribute to a satisfying chew, making it a delicious and nutritious choice.

Ingredients:

• 2 cups rye flour
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup honey
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Instructions:

1. In a large mixing bowl, combine the rye flour, rolled oats, whole wheat flour, all-purpose flour, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the honey, warm water, and vegetable oil until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Honey Oat Bread is a delightful balance of flavors and textures, making it a fantastic addition to any meal. The natural sweetness of honey combined with the hearty oats and rich pumpernickel creates a bread that is not only delicious but also nutritious. Whether you enjoy it toasted with butter or as the base for a hearty sandwich, this bread will become a favorite in your home.

Pumpernickel Herb Bread

Pumpernickel Herb Bread is a fragrant and savory loaf that infuses the deep flavors of pumpernickel with aromatic herbs. This versatile bread is perfect for complementing soups and stews or as a base for a gourmet sandwich. The herbs elevate the bread’s flavor profile, making it a delightful addition to any meal.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup olive oil
• 1 1/2 cups warm water
• 2 tablespoons mixed dried herbs (such as rosemary, thyme, and oregano)

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, and yeast.
2. In a separate bowl, mix together the olive oil, warm water, and dried herbs until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
9. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Herb Bread is a flavorful and aromatic loaf that adds a touch of sophistication to any meal. The combination of pumpernickel and herbs creates a unique flavor that pairs well with a variety of dishes. Whether served alongside a bowl of soup or sliced for a gourmet sandwich, this bread is sure to impress with its enticing aroma and delicious taste.

Pumpernickel Chocolate Chip Bread

Pumpernickel Chocolate Chip Bread is a unique and indulgent treat that combines the deep, earthy flavors of pumpernickel with the sweet richness of chocolate chips. This bread is perfect for dessert, breakfast, or as a snack. It offers a delightful contrast between the hearty rye and the sweetness of chocolate, making it a favorite for both children and adults alike.

Ingredients:

• 2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 cup semi-sweet chocolate chips

Instructions:

1. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, cornmeal, cocoa powder, coffee granules, salt, sugar, and yeast.
2. In a separate bowl, mix together the warm water and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Gently fold in the chocolate chips until evenly distributed.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover the loaf with a damp cloth and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pumpernickel Chocolate Chip Bread is an exciting twist on traditional bread that offers a deliciously sweet and rich flavor. The combination of pumpernickel and chocolate creates a unique taste that is perfect for breakfast or dessert. Enjoy this bread toasted with a bit of butter or as a sweet snack throughout the day, and indulge in the delightful contrast of flavors that will leave everyone asking for seconds.

Note: More recipes are coming soon!