25+ Irresistible Pumpernickel Bread Recipes for Bread Lovers

Pumpernickel bread, with its deep, rich flavor and dense texture, is a delightful staple that has captured the hearts (and stomachs) of bread lovers around the world.

Traditionally made with coarsely ground rye flour, this bread is not only delicious but also incredibly versatile. Whether you prefer it savory or sweet, pumpernickel can be the star of a variety of dishes, from hearty sandwiches to indulgent desserts.

In this blog post, we’ve compiled 25+ pumpernickel bread recipes that celebrate the unique taste and texture of this beloved bread

From classic loaves and delightful twists to innovative variations featuring fruits, nuts, and spices, these recipes will inspire both novice and seasoned bakers alike.

Whether you’re looking to impress guests at your next gathering or simply want to enjoy the wholesome goodness of homemade bread, our collection has something for everyone.

So grab your mixing bowl, preheat your oven, and get ready to embark on a flavorful journey through the world of pumpernickel bread!

25+ Irresistible Pumpernickel Bread Recipes for Bread Lovers

Pumpernickel bread is more than just a delicious food item; it’s a canvas for creativity and a way to enjoy wholesome ingredients.

With the 25+ pumpernickel bread recipes we’ve shared, you now have a treasure trove of options to explore. Each recipe offers a unique twist on this classic bread, allowing you to experiment with flavors, textures, and ingredients that suit your palate.

Whether you prefer a rustic loaf to accompany your favorite soup or a sweet variation for breakfast, pumpernickel bread is sure to enhance any meal.

We encourage you to try these recipes, share your creations with friends and family, and, most importantly, enjoy the process of baking.

Classic Pumpernickel Bread

Classic pumpernickel bread is a dense, flavorful bread made primarily from coarsely ground rye flour. This recipe yields a rich, slightly sweet loaf with a deep brown color, perfect for sandwiches or served with butter. The fermentation process gives it a distinctive sour taste, making it a delightful companion to hearty soups and stews.

Ingredients:

• 2 cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon molasses
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 1 teaspoon caraway seeds (optional)

Instructions:

1. In a small bowl, mix the warm water, molasses, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, cocoa powder, salt, and caraway seeds (if using).
3. Once the yeast mixture is ready, add it to the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Punch down the risen dough, shape it into a loaf, and place it in a greased loaf pan.
8. Let it rise again for about 30 minutes, then bake for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
9. Remove from the oven and let it cool on a wire rack.

This classic pumpernickel bread is not just a staple; it’s an experience. The robust flavor profile and dense texture make it perfect for pairing with bold cheeses or smoked meats. Whether you enjoy it as part of a sandwich or simply spread with butter, this bread is sure to impress your family and friends. Make a batch and savor the deep, rich flavors that come from a traditional method of bread-making.

Pumpernickel Bread with Seeds

This pumpernickel bread is enhanced with a medley of seeds, adding a delightful crunch and additional nutrients. The combination of sunflower seeds, sesame seeds, and flaxseeds contributes to both flavor and texture, creating a versatile loaf that is great for breakfast or as a snack. It’s a nourishing choice that pairs beautifully with cream cheese, hummus, or avocado.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 2 tablespoons honey
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• ¼ cup mixed seeds (sunflower, sesame, flax)

Instructions:

1. In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, mix the rye flour, all-purpose flour, cocoa powder, salt, and mixed seeds.
3. Pour the yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Shape the dough into a loaf and place it in a greased loaf pan.
8. Allow it to rise for another 30 minutes. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

This pumpernickel bread with seeds is a fantastic way to incorporate more nutrition into your diet without sacrificing flavor. The seeds add a satisfying crunch and depth to the already rich taste of pumpernickel. Whether you enjoy it with a spread or as part of a sandwich, this bread is a wholesome choice that makes for a delightful addition to any meal.

Chocolate Pumpernickel Bread

For those with a sweet tooth, this chocolate pumpernickel bread offers a delightful twist on the classic recipe. The addition of cocoa powder and chocolate chips makes this bread a perfect treat for breakfast or dessert. It pairs wonderfully with coffee or a glass of milk, making it an excellent choice for special occasions or a cozy afternoon snack.

Ingredients:

• 2 cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup sugar
• ¼ cup cocoa powder
• 1 teaspoon salt
• ½ cup chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, cocoa powder, and salt.
3. Add the yeast mixture and vanilla extract to the dry ingredients. Mix until combined, then fold in the chocolate chips.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Let it rise again for about 30 minutes. Bake for 35-40 minutes, until a toothpick comes out clean.
9. Allow to cool on a wire rack.

Chocolate pumpernickel bread is a unique and indulgent take on a classic favorite. The richness of the chocolate beautifully complements the earthy flavors of the rye, creating a delightful balance. Perfect for breakfast or as a sweet snack, this bread is sure to please any chocolate lover. Bake it for your next gathering or simply to enjoy a comforting treat at home.

Spicy Jalapeño Pumpernickel Bread

This spicy jalapeño pumpernickel bread combines the rich flavors of traditional pumpernickel with a kick of heat from fresh jalapeños. The result is a bold, flavorful bread that’s perfect for sandwiches or as a side with chili or hearty soups. The spiciness balances beautifully with the dense, slightly sweet nature of pumpernickel, making it a fantastic addition to your bread repertoire.

Ingredients:

• 2 cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• ½ cup finely chopped fresh jalapeños (seeds removed for less heat)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, mix the warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and cocoa powder.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a shaggy dough forms.
4. Fold in the chopped jalapeños until evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Let it rise again for 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This spicy jalapeño pumpernickel bread is a delightful way to add some heat to your meal. Its zesty flavor makes it a perfect companion for grilled cheese sandwiches or served alongside soups. The combination of pumpernickel’s rich, earthy flavor with the kick of jalapeños creates a unique and exciting bread that’s sure to impress your family and friends. Bake a loaf and enjoy the spicy twist on a classic!

Apple Cinnamon Pumpernickel Bread

Apple cinnamon pumpernickel bread combines the hearty, rustic qualities of pumpernickel with the warm flavors of cinnamon and sweet, juicy apples. This bread is perfect for breakfast, as a snack, or even as a dessert. The natural sweetness of apples complements the earthy notes of rye, creating a comforting and delicious loaf that will fill your home with delightful aromas.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup honey
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup peeled and diced apples (such as Granny Smith)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine warm water, honey, and yeast. Allow it to sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine rye flour, all-purpose flour, cinnamon, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Gently fold in the diced apples until evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Preheat the oven to 350°F (175°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Allow it to rise again for about 30 minutes. Bake for 35-40 minutes, or until a toothpick comes out clean.
10. Let it cool on a wire rack before slicing.

Apple cinnamon pumpernickel bread is a heartwarming treat that blends the rich flavors of rye with the sweetness of apples and warmth of cinnamon. It’s perfect for breakfast with a pat of butter or as a delightful afternoon snack. Enjoy this comforting bread fresh from the oven, and savor the unique combination of flavors that make it truly special. Whether shared with loved ones or enjoyed solo, it’s a loaf that brings joy to every bite.

Herbed Pumpernickel Bread

This herbed pumpernickel bread takes the classic recipe and infuses it with a variety of fresh herbs, creating a fragrant and flavorful loaf. The addition of herbs like rosemary, thyme, and parsley not only enhances the taste but also adds an aromatic quality that will fill your kitchen while baking. This bread is perfect for serving alongside roasted meats, salads, or as a base for gourmet sandwiches.

Ingredients:

• 2 cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 2 tablespoons mixed fresh herbs (such as rosemary, thyme, and parsley, finely chopped)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, mix warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. In a large bowl, combine the rye flour, all-purpose flour, salt, cocoa powder, and chopped herbs.
3. Pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Let it rise again for about 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Herbed pumpernickel bread is a delightful way to elevate your meal with aromatic flavors. The combination of fresh herbs adds a wonderful depth that complements the traditional taste of pumpernickel, making it a versatile choice for various dishes. Serve it with olive oil and balsamic vinegar for dipping, or use it as a base for open-faced sandwiches. This bread is not just a side; it’s a standout addition to any meal that will impress guests and family alike.

Pumpkin Pumpernickel Bread

This pumpkin pumpernickel bread blends the rich flavors of traditional pumpernickel with the warm, comforting taste of pumpkin. Enhanced with spices like cinnamon and nutmeg, this loaf is perfect for fall and holiday gatherings. It’s moist, flavorful, and versatile—great for breakfast, snacking, or even as a side to savory dishes.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup honey or maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine warm water, honey, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, cinnamon, nutmeg, salt, and cocoa powder.
3. Add the pumpkin puree and yeast mixture to the dry ingredients, along with the olive oil, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Allow it to rise for another 30 minutes, then bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack before slicing.

Pumpkin pumpernickel bread is a delightful twist on a classic recipe, combining the earthy tones of rye with the sweetness of pumpkin and spices. This loaf is perfect for fall gatherings, providing a warm, comforting taste that pairs beautifully with butter or cream cheese. Serve it as part of your breakfast spread or enjoy it as a snack throughout the day. Its moist texture and flavorful profile will make it a favorite in your home!

Cranberry Walnut Pumpernickel Bread

This cranberry walnut pumpernickel bread features a perfect balance of tart cranberries and crunchy walnuts, adding both flavor and texture to the traditional loaf. It’s a festive bread ideal for the holiday season but enjoyable year-round. The combination of sweet and savory makes it perfect for cheese platters, breakfast, or even as a unique sandwich base.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup honey
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• ½ cup dried cranberries (chopped if large)
• ½ cup walnuts (chopped)
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, salt, and cocoa powder.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a shaggy dough forms.
4. Fold in the cranberries and walnuts until evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes until smooth.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Allow it to rise again for 30 minutes. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Cranberry walnut pumpernickel bread is a delightful fusion of flavors that will brighten up any meal. The tartness of cranberries combined with the crunch of walnuts creates a delicious contrast to the dense, earthy rye. This bread is not only perfect for holiday celebrations but also an excellent addition to your everyday meals. Serve it alongside a cheese platter or enjoy it toasted with a smear of butter or cream cheese. It’s sure to become a staple in your baking lineup!

Cheddar Cheese and Herb Pumpernickel Bread

This savory cheddar cheese and herb pumpernickel bread brings a delightful twist to the classic recipe. With the addition of sharp cheddar cheese and fragrant herbs, this bread is rich, cheesy, and aromatic. It’s perfect for pairing with soups or stews, or simply enjoying as a snack on its own. The cheese melts into the bread, creating a wonderful texture that will have everyone coming back for seconds.

Ingredients:

• 2 cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sharp cheddar cheese (shredded)
• 2 tablespoons mixed fresh herbs (such as chives, parsley, and thyme, finely chopped)
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, cocoa powder, cheddar cheese, and chopped herbs.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Allow it to rise again for about 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Cheddar cheese and herb pumpernickel bread is a savory treat that combines the heartiness of rye with the richness of cheese and aromatic herbs. This flavorful loaf is perfect for dipping into soups or serving with a hearty salad. The sharpness of the cheddar and the freshness of the herbs create a delicious harmony that elevates this bread to new heights. Enjoy it fresh from the oven or toasted, and watch it become a favorite among family and friends!

Chocolate Chip Pumpernickel Bread

This chocolate chip pumpernickel bread is a delightful dessert bread that combines the rich, earthy flavors of pumpernickel with sweet chocolate chips. The subtle bitterness of the rye complements the sweetness of the chocolate, creating a deliciously balanced treat. Perfect for breakfast, dessert, or a snack, this loaf is sure to satisfy any sweet tooth and is an excellent way to introduce a twist to traditional pumpernickel.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• ½ cup semi-sweet chocolate chips
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine rye flour, all-purpose flour, salt, and cocoa powder.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a shaggy dough forms.
4. Gently fold in the chocolate chips until evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
7. Preheat your oven to 350°F (175°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Allow it to rise again for about 30 minutes. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool on a wire rack before slicing.

Chocolate chip pumpernickel bread is a delightful fusion of flavors that offers a unique take on traditional bread. The sweet chocolate chips provide a delicious contrast to the earthy notes of pumpernickel, making it a perfect indulgence for breakfast or dessert. Serve it warm with a cup of coffee or tea, and enjoy its moist, rich texture. This bread is sure to be a hit with anyone who loves chocolate, adding a sweet surprise to your pumpernickel repertoire!

Pumpernickel Focaccia with Sea Salt and Rosemary

This pumpernickel focaccia with sea salt and rosemary is a delightful twist on the classic Italian flatbread. Infused with the deep flavors of rye and topped with fragrant rosemary and coarse sea salt, this focaccia is perfect for dipping in olive oil, pairing with soups, or enjoying as a flavorful side to any meal. The light, airy texture contrasts beautifully with the robust flavor of the pumpernickel, creating a truly memorable bread.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• 1 cup all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary (plus extra for topping)
• Coarse sea salt for topping

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and chopped rosemary.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a sticky dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Preheat your oven to 400°F (200°C).
7. Punch down the dough and transfer it to a greased baking sheet. Press the dough into a flat rectangle or round shape.
8. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with sea salt and additional rosemary.
9. Let the dough rise again for 30 minutes, then bake for 20-25 minutes, or until golden brown.
10. Cool on a wire rack before slicing.

Pumpernickel focaccia with sea salt and rosemary is an exquisite blend of flavors and textures that elevates your bread-baking experience. The fragrant rosemary and coarse sea salt enhance the hearty pumpernickel, creating a dish that is perfect for any occasion. Whether served as an appetizer, a side dish, or a snack, this focaccia is sure to impress with its rustic appeal and satisfying taste. Enjoy it fresh from the oven, and savor the delightful aroma and flavor with every bite!

Savory Spinach and Feta Pumpernickel Bread

This savory spinach and feta pumpernickel bread is a delicious and nutritious option that pairs perfectly with salads, soups, or as part of a charcuterie board. The earthy flavors of pumpernickel meld beautifully with the fresh spinach and creamy feta cheese, creating a moist, flavorful loaf that’s as pleasing to the palate as it is to the eye. It’s a great way to incorporate more greens into your diet without sacrificing flavor!

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup fresh spinach (chopped)
• ½ cup feta cheese (crumbled)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine rye flour, all-purpose flour, salt, and cocoa powder.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Gently fold in the chopped spinach and crumbled feta cheese until evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Allow it to rise again for 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Savory spinach and feta pumpernickel bread is a delightful way to enjoy a nutritious and flavorful loaf. The combination of fresh spinach and creamy feta adds richness and depth to the hearty pumpernickel base. This bread is perfect for serving with soups or salads or simply enjoyed on its own. It’s a fantastic option for brunch or a light lunch, bringing a touch of gourmet flavor to your everyday meals. Bake a loaf today and enjoy the deliciousness that follows!

Caraway Seed Pumpernickel Bread

Caraway seed pumpernickel bread is a classic variation that highlights the aromatic, slightly sweet flavor of caraway seeds, which beautifully complements the earthy notes of rye flour. This bread has a robust flavor that is perfect for sandwiches, especially with meats or cheeses, and makes for a delightful accompaniment to soups and stews. The fragrant caraway seeds not only enhance the taste but also add a lovely visual appeal to the bread.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 2 tablespoons caraway seeds (plus extra for topping)
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, salt, cocoa powder, and caraway seeds.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Sprinkle with extra caraway seeds on top.
8. Allow it to rise again for 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Caraway seed pumpernickel bread is a flavorful and aromatic addition to your bread-making repertoire. The distinctive taste of caraway seeds pairs beautifully with the rich, dense texture of pumpernickel, making it an excellent choice for sandwiches or served alongside hearty dishes. Its delightful flavor profile makes it a versatile bread that can be enjoyed in many ways. Bake a loaf and savor the warm, comforting aromas that will fill your kitchen!

Pumpernickel Bread with Apples and Cinnamon

This pumpernickel bread with apples and cinnamon offers a sweet twist on the classic recipe, making it a perfect choice for breakfast or dessert. The addition of diced apples and a hint of cinnamon enhances the flavor and adds moisture, resulting in a soft, flavorful loaf that’s both comforting and satisfying. Serve it warm with butter or cream cheese for a delightful treat.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• ¼ cup sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 teaspoon ground cinnamon
• 1 apple (peeled and diced)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, salt, cocoa powder, and cinnamon.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms. Fold in the diced apple.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Allow it to rise again for 30 minutes, then bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
9. Cool on a wire rack before slicing.

Pumpernickel bread with apples and cinnamon is a delightful and wholesome treat that brings warmth and comfort to any table. The combination of sweet apples and aromatic cinnamon complements the earthy pumpernickel beautifully, creating a moist and flavorful loaf. Enjoy it as a breakfast option, snack, or dessert, and savor the deliciousness of this unique bread. It’s a fantastic way to enjoy the flavors of fall or any time you’re craving something sweet yet hearty!

Pumpernickel Bread with Seeds and Nuts

This pumpernickel bread with seeds and nuts is a nutritious and hearty option packed with flavor and texture. The combination of various seeds—such as sunflower, sesame, and flax—along with crunchy nuts adds a delightful crunch and boosts the nutritional value of the bread. Perfect for toasting or as a base for sandwiches, this loaf is sure to become a staple in your bread-making routine.

Ingredients:

• 1 ½ cups coarsely ground rye flour
• ½ cup all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• ¼ cup mixed seeds (sunflower, sesame, flax)
• ¼ cup chopped nuts (walnuts or pecans)
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, salt, cocoa powder, seeds, and nuts.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Allow it to rise again for 30 minutes, then bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Pumpernickel bread with seeds and nuts is a flavorful and nutritious addition to your bread collection. The crunch of seeds and nuts adds texture, while the earthy rye flavor forms a satisfying base. This versatile bread is perfect for sandwiches, toast, or simply enjoyed with a smear of butter or cream cheese. It’s a great way to incorporate more wholesome ingredients into your diet while enjoying the robust flavors of pumpernickel. Bake a loaf and enjoy the satisfying crunch with every bite!

Note: More recipes are coming soon!