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Bread machine pumpernickel loaf recipe

Bread machine pumpernickel loaf recipe

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  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Rye bread

Pumpernickel bread was never this easy to make. For a perfect pumpernickel loaf, simply add all of the ingredients to your bread machine, then walk away! The result is a wonderfully hearty and delicious bread.

186 people made this

IngredientsServes: 12

  • 260ml warm water
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons treacle
  • 3 tablespoons cocoa
  • 1 tablespoon caraway seed
  • 1 1/2 teaspoons salt
  • 200g bread flour
  • 100g rye flour
  • 120g wholemeal flour
  • 1 1/2 tablespoons vital wheat gluten
  • 2 1/2 teaspoons bread machine yeast

MethodPrep:10min ›Ready in:10min

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

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Reviews & ratingsAverage global rating:(202)

Reviews in English (158)


First time making pumpernickel bread and it tastes great. I omitted the cocoa and it was fine. Used blackstrap molasses. I gound up the caraway seeds since my husband can't have seeds. Thanks for a keeper. I had to change the serving size so it would fit my bread machine which makes 1# loaves. 2cups flour=1# loaf. 3cups flour=1 1/2# loaf. 4 cups flour = 2# loaf. Determine size of your bread machine pan: 10cups water=1# loaf pan size. 11-13cups water=1 1/2# loaf pan size. >13 cups of water=2# loaf size.-19 Aug 2006


Very nice bread. I did not have any bread flour or vital wheat gluten, and used all-purpose flour instead. The loaf was still very nice. Bread flour would probably have made a more dense and chewy loaf, so for comparison, I will make this again with the correct ingredients next time.I also did not bake the loaf in the bread machine. After the dough had risen, I removed it from the machine, shaped it into an oval loaf and let it rise again. I slashed the top a few times and put it in a 350 oven for 45 minutes. It turned out very nicely.-08 Jan 2007

by B. Scott Andrews

We love this recipe! I have made it probably five or six times already. From experimentation, I prefer to cut the caraway seeds to 1-1/2 teaspoons, and the cocoa to 2-1/2 tablespoons, and increase the yeast to 3 teaspoons. I found that dissolving the molasses in the warm water helps, too. I prefer using strong blackstrap molasses in this recipe- it gives the bread a more robust flavor. Also, this bread actually turns out better on the quick cycle in my breadmaker than on the whole wheat or multi-grain settings.-06 Oct 2005

Dark Pumpernickel-Onion Loaf

This assertively flavored loaf makes great sandwiches — particularly pastrami or ham!


  • 1 cup (106g) pumpernickel flour
  • 2 cups (241g) High-Gluten Flour
  • 1/4 cup (46g) potato flour
  • 2 tablespoons (18g) non-diastatic malt powder
  • 1 teaspoon Deli Rye Flavor
  • 2 tablespoons (14g) minced dried onions
  • 1 1/2 teaspoon (9g) salt
  • 1 tablespoon (7g) caramel color or black cocoa
  • 2 teaspoons instant yeast
  • 1 1/2 cups (340g) water


To make by hand or mixer: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix until cohesive. Allow the dough to rest for 30 minutes, then knead it until it's elastic though still sticky, about 5 to 10 minutes.

Allow the dough to rise in a covered bowl for 1 to 2 hours.

To make by bread machine: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Turn the dough out onto a lightly oiled surface and form it into an oval cover and let rise until almost doubled, about 1 1/2 to 2 hours.

Preheat your oven to 425°F.

Brush with water or egg white, sprinkle with the seeds, and slash diagonally in several places.

Bake the bread for 18 to 22 minutes. The loaf is dark, so check for doneness by thumping (you'll hear a hollow sound) or using an instant-read thermometer inserted into the center of the loaf (the temperature should read 190 to 200°F).

Let cool, then wrap the bread and store it for 5 days on the counter, or up to 3 months in the freezer.

Pumpernickel Bread Dough

I made a loaf of pumpernickel bread from the KA Flour recipe. The dough is very sticky. I prepared the dough in a bread machine on dough setting. Then when time to take it out and form, it was way to sticky. I contemplated dusting the surface with flour and forming the loaf, but I followed the instructions that said, put on a lightly oiled surface, and form. I knew it wouldn't come out right and it didn't. After forming and raising when trying to get it onto my stone, it was a mess. I was going to dust the counter with flour, flour my hands, and scoop the dough out onto the floured surface, then sprinkle some flour onto the dough and work the dough, but wasn't sure what type of flour to use. The load is made with pumpernickel flour and Sir Lancelot flour. What type of flour should I use to work the dough. I was thinking of regular flour but am not sure. I'm going to make the bread again tomorrow and see if I can get the dough to be the way I want it to be. Any input will be greatly appreciated. Thanks.

It will be awkward at first but you will find it is better to push the flour aside. Use water instead. So wet your hands and lightly wet the oiled surface too. If working next to the sink, let the water run just a trickle and run your hands thru it when needed or you can stand a large shallow bowl of water on your work table and dip your hands into it. To get the dough out of the bread machine (careful not to overmix) sprinkle some water off your hands around the edge of the mixing pan and wet your scraper, then run aroung the edge of the pan to let the few drops of water run between the pan and the dough. Wet the scraper often working to the bottom and then tip out the dough scraping the bottom the best you can.

You don't want to use too much water but you will find this slippery mass a lot more cooperative than a super sticky one.

German Pumpernickel dough is formulated to go into an oiled or greased form, pan, bowl, something to hold up the weak sides of the loaf. It doesn't do too well free form on the stone, spreads out like a frisbee. Find something to contain it, and your relationship with this wonderful rye dough will improve. If using the stone, may I suggest using a metal form or pan, glass and thermal shock might shatter the romance

Edit: Sorry, I should have known better and looked up the recipe. I forget that many US recipes are named after one of the ingredients than the ingredient that makes up most of the formula. If this is actually a wheat bread with some pumpernickel flour, then it certainly can stand on its own. It will still be sticky though so handling with water is the way to go. Mr. Frost's suggestions on are very good ones. Once mixed, you can easily hold the dough in the air with your hands, folding and stretching the dough in the air passing the dough from hand to hand as you lighly wet them alternately. Try to keep the dough a little tacky and not too slimy.

Short answer: Adjust the consistency as called for in the recipe.

Long answer: Is this the recipe?

This is a very important phrase in KAF, and really most any recipe:

". Check the dough after about 15 minutes it should be smooth-looking. If not, adjust the consistency with additional flour or water. "

Since you are using the machine, you may as well do most of the adjusting in the machine(as the recipe suggests). To stay true to the recipe, and since you won't be sure exactly how much additional flour to add, make a mixture of the 2 flours in the same ratio as the recipe: 2 parts KASL to 1 part pumpernickel. If you do need to do some adjusting outside of the machine, use the same mix. It's your choice though, you can use just the KASL to adjust.

Or you could go the other way hold back 2 or 3 tablespoons of water and adjust to the described consistency by dribbling in the withheld water during the mixing/kneading.

Usually KAF recipes are pretty spot on and shouldn't need a whole lot of liquid/flour adjustments. This is especially the case for their recipes given with weights. Unfortunately this isn't one of them.

Even though it seems the dough will be a little sticky, it still is probably more similar to a more traditional gluten developed, mostly wheat flour, yeast dough more so than a real, more batter like all pumpernickel or rye loaf. Especially since the recipe calls for a free standing loaf, with no pan shaping.

I'll add that I am certainly not an expert, and do not use much rye or pumpernickel flour, but I have made a very similar recipe, with about the same ratio of flours(only bread flour instead of high gluten), and it came out fine. It's not as dark because I didn't have the caramel color at the time:

Good luck! Post your results when you try again.

Yes, that is the recipe. For some reason my husband doesn't want a round loaf. I do have a lodge cast iron I could have used, or a regular round pan, but he wants a long loaf. I do have the italian baker. If I use that, the directions always says to let rise in the baker, then put into a preheated oven, but I've hear that you are supposed to heat it first. If I have to heat the baker first, I'll run into the same problem trying to transfer the dough to the pan. I only used my long italian baker one time and followed their directions, but now am afraid to put it into a heated oven and reading that this could cause the baker to shatter. Thanks for all the help. I did use the bread machine but only for the dough. Maybe I should try my mixer the next time. Everyone here is so helpful. I thought maybe I was doing something wrong with the dough being sticky, but I guess it was about right. I have used a few of KA recipes and they always come out great. This one was the problem. I'll do the water on the hands, bit, and oil the surface. Just need to find out thoughts on using the long baker unheated then put in the heated oven. Thanks to all who responded.

Again, however the dough is mixed/kneaded, "adjust and develope the dough to the correct consistency".

From the comment section of this recipe:

"I used my bread machine and it was very sticky. the loaf was flat about 2" high. Is that right? The taste is wonderful,
When making dough in the bread machine, be sure to check the consistency after it mixes and while it is kneading. If too wet, add flour - if too dry, add liquid. It is fine to open the lid and check the consistency! "

Just my opinion. Good luck.

Thanks for the help. I should have added more flour. I'll do that next time if too sticky. I was going to make another today but hubby wants to wait until the other loaves of bread are gone.

Gemma’s Pro Chef Tips For Making Steakhouse-Style Pumpernickel Bread

  • This recipe makes 2 loaves, and it freezes wonderfully. Slice your second loaf before popping it in the freezer so you can grab as many slices as you want at a time.
  • If you don’t have rye flour, the same amount of whole wheat flour works in this recipe as well. Store your whole wheat flour in the fridge to keep it fresh longer. Molasses and treacle are the same thing, you can use either.
  • Make the dough and proof it the day before and bake it off the next day.
  • You can make these into rolls or small loaves too!

Pumpernickel Bread

Homemade black bread, often called Pumpernickel, is so hearty and rich in flavor, with different notes and flavors coming through the crunchy crust. The texture is dense but not heavy, just perfect to enjoy with a bowl of soup or a smoked salmon sandwich.

  • Author: Olga’s Flavor Factory
  • Prep Time: 24 hours
  • Cook Time: 45 mins
  • Total Time: 24 hours 45 mins
  • Yield: 1 loaf 1 x
  • Category: Miscellaneous


  • 1 1/2 cups warm water ( 105 – 110 degrees Fahrenheit)
  • 2 1/4 teaspoons active dry yeast
  • 3/4 Tablespoon Kosher salt
  • 1 Tablespoon molasses
  • 1 1/2 teaspoons instant coffee or espresso powder
  • 1 Tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons ground caraway seeds
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1 3/4 cups bread flour or all purpose flour
  • cornmeal, to sprinkle on the bottom of the parchment paper


  1. In a large bowl or a large measuring cup, combine the water, yeast, salt, molasses, instant coffee, cocoa powder, caraway seeds until everything is evenly mixed.
  2. In another large bowl, combine the whole wheat, rye and all purpose flours. Mix to combine. Pour in the liquid ingredients into the dry ingredients and use a wooden spoon to mix all the ingredients until they come together.
  3. You can use your hands to mix the dough or use a standing mixer fitted with a dough hook attachment. You don’t need to knead the dough very long at all, just enough so that the flour is all well incorporated into the dough. The dough will stick slightly to your hands that is normal. Don’t add too much flour, or the bread will be very dense. After the dough rises and then chills, it will be much easier to handle and won’t stick to your hands as much.
  4. Cover the bowl with plastic wrap or a clean towel. Set aside to rise at room temperature for 2 hours.
  5. After the dough has risen for 2 hours, place it in the refrigerator overnight.
  6. The next day, take the dough out of the refrigerator. It will slowly continue fermenting and rising in the refrigerator and will before tender and fluffy.
  7. Preheat the oven to 400 degrees Fahrenheit. Place a pizza stone in the oven to heat up while the oven is preheating. If you don’t have a pizza stone, place a large baking sheet upside down into the oven instead.
  8. Use a large cutting board or a baking sheet and top it with parchment paper. Sprinkle some cornmeal in the center of the parchment paper, so that there is cornmeal area a bit bigger than the bread loaf will be.
  9. With damp hand, take the dough out of the bowl and knead it very slightly, folding the dough underneath itself until you have an even ball, then shape it into an oval loaf.
  10. Place the bread loaf on top of the cornmeal. Set the bread loaf aside to rise at room temperature for about 40-50 minutes, or better yet, in a warm room. I actually put the bread in our hot Floridian garage to rise, which makes the rising time faster and more effective.
  11. Slash the top of the bread with diagonal or straight cuts across the surface of the risen bread.
  12. Use the parchment paper to pull the bread from the cutting board or baking sheet and transfer to the hot pizza stone in the preheated oven. Place some sort of rimmed baking pan underneath the pizza stone. Pour in 1 1/2 – 2 cups of hot water into the baking pan. This will created steam in the oven as the bread is baking and will create a nice crust on the outside of the bread as it’s baking.
  13. Bake the bread in the preheated oven for 40-50 minutes, until browned and firm.
  14. Take the bread out of the oven and let cool on a cooling rack before slicing.
  15. Store the bread at room temperature, covered or in a bag or container, for a few days, then store in the refrigerator.

Keywords: pumpernickel bread, black bread, Russian black bread, how to make pumpernickel bread, how to make homemade black bread

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Dark Pumpernickel Rye Bread

Excellent rye bread. The crumb is tight, soft, tender and a bit chewy. It’s great for sandwiches or toast. The dough came together effortlessly in my stand mixer and seems to be forgiving. I overproofed it slightly and part of the loaf had collapsed by the time it went into the oven. However, it rose beautifully and filled out as it baked. I used a dutch oven instead of a baking sheet The crust was thin and crisp when the bread came out of the oven but softened as it cooled.

Can the 1-1/2 lb. recipe be baked in a loaf pan? If so, which size? I can’t wait to make this.

Hi Jill,
Yes, use a 9࡫-inch pan unless you have a 1 1/2-lb loaf pan. The bake time may vary, so check for doneness by baking to an internal temperature of 200-205 degrees F.

What is the difference between all purpose flour and bread flour ?

Hi FS,
The main difference is amount of protein (gluten) in the flour. More information on flour can be found here:
Happy baking!

You can fix the difference by adding 1-2 Tbsp of Gluten flour/powder to your all purpose flour.

Can I change the cocoa powder for carob powder?

Hi Mandi,
I don’t see why not!

The first time I made it, it was too crumbly. I reduced the bread flour slightly and that fixed it. My kids said it tasted just like the ones from the store and they asked me to make another loaf. It was very easy to make. I used the stand mixer method. I never been satisfied with pumpernickel recipes before because they were never dark enough. This one is perfect.

hhhhmmm… i’m wonderin what could happen IF the cocoa was decreased ? I never even tried to make pumpernickel as well-

I made this tonight in the food processor (1 lb. loaf). I can’t believe how easy it was! I put all the dry ingredients in and mixed it and then added the wet ingredients while motor going ( I put the oil and molasses in with the brewed coffee, mixed it up and just poured it all in at once). I let it mix until it formed a ball and that was it. This bread was so delicious (and easy) that this will be my go to pumpernickel bread recipe. Thank you!

What is the difference between medium rye flour and dark rye flour? Can I substitute dark rye flour for medium flour? Thank you.

Hi Kathy,
Dark rye flour is a ‘whole wheat’ flour (contains all of the bran and germ). You can substitute dark rye for medium rye, just keep an eye on the dough as you mix it – the dark rye is more absorbent, and may need a bit more water.
Happy baking!

The Food Processor method does not seem to require any kneading, unlike the stand mixer method. Is that correct?

Hi Christine,
The dough is kneaded while the processor is running. Process until dough is smooth and elastic.
Let us know if you make it!
Happy baking!

I tried making this a couple times. The first round the dough hardly rose. I was not sure about it so I threw it away and made another batch. This one didn’t rise much either. Should this dough rise like a traditional dough and double in size? It is a pretty dense dough. I am doing the second rise and will bake it off to see what happens. I followed instructions to the ‘T’. Appreciate anyones feedback. Thanks!

Hi Derek,
How did your bread turn out? Rye flour will yield a more dense loaf (not like a typical bread made with 100% bread flour). It won’t quite double in size, but it you should get a noticeable rise. Make sure to use bread flour (not all-purpose flour) in this recipe along with the rye flour to make a stronger dough that will be able to hold the leavening produced by the yeast.
Happy baking!

I made the 1lb. loaf in my bread machine and needed to add 2 tlbs. of water. Came out perfect. Clumpy at first. Tasting tomorrow.

What a great, great, great recipe! I made little changes to increase whole grains: I used 1 1/3 cups rye flour, 1 1/3 cups whole wheat flour and then 2/3 cup white flour. Then I threw in 2 teaspoons each of caraway and dill seed. Half the mix went into a bread tube, the other half into a loaf pan.

Mixed it all up in the Kitchen Aid – the dough didn’t even stick to the bowl. What a treat! Baked it in a convection oven at 400 degrees for 28 minutes, at which time it seemed to be getting a little too dark. It didn’t taste burned although it looked like it here and there but it was baked to perfection inside. My husband thought it looked just fine and devoured most of one loaf in a day. That works for me!

Thank you for this recipe. It’s a keeper.

This breads is delicious and not heavy, and we loved it.
Thank you for an excellent recipe.

I’m not able to eat wheat flour or corn products at all. No corn starch for me if I want to breath. So, I use spelt flour and rice starch instead.

Spelt doesn’t like to be over worked, so I skip punching it down and just let it rise once. I get good breads and pie crusts without ever using what or corn products.

When is Red Star going to stay publishing recipes for what and corn intolerant people?

We also recommend using our regular Active Dry Yeast in the strips of three 0.25 oz packets, if you are corn intolerant. This product contains just yeast, no additional ingredients.

What type of Molasses do you recommend?

The cornstarch glaze/wash was optional – I didn’t do that & the loaf turned out lovely.

This was an amazing loaf. I had never made a pumpernickel before.

I made the 1.5 pound loaf making the dough in the bread machine. The second rise was in my 3.5 qt. dutch oven. I then baked the loaf in the dutch oven — 25 minutes with the lid on and 10 minutes with the lid off.

The resulting loaf was beautifully risen, with a slightly chewy crust. The perfect accompaniment to Garlic Potato Soup.

Planning on making this one again and again.

Wow…bread rose nicely and I was quite impressed with the taste. This recipe’s definitely a keeper!

This was truly a lovely, fragrant and delicious loaf of dark bread. Pumpernickel is one of our favorite flavors, but I was always so intimidated to make it from scratch. My past loaves were made with a very good mix (expensive), but with shortages recently, baking supplies have been a challenge to find. Pleasantly surprised to see that I had all of the ingredients in my pantry, I decided to give it a go and I put my bread machine to work.
It came out perfect!
One little flavor addition that I couldn’t be without in this loaf was caraway seeds

which I ground about a tablespoon and added to the dry ingredients to mix with the dough. All of the flavors were complex, slightly nutty, and “caramel-y”, as a good pumpernickel should be. From now on, this recipe will be my new “go-to” and will definitely be a staple for sandwiches, rolls, and bread bowls. Delish.

This pumpernickel bread machine recipe made with schwarzbier is a simple to way to make homemade bread with big, bold flavors in just a few minutes.

Automatic bread makers obviously they have their limitations, and that hole the stir bar makes can be rather annoying, but I think they’re a great saver of both time and energy. Dump in the ingredients and let the machine take care of business while you are free to do other things.


12 oz Schwarzbier (warmed to 80-85°F)
1/4 cup Molasses
2 tbsp Butter
2 cup Bread Flour
1 cup Rye Flour
1 cup Whole Wheat Flour
3 tbsp Cocoa Powder
1.5 tsp Salt
1 packet Active Dry Yeast (2 1/4 tsp)
1 tbsp Caraway Seeds (optional)

If you don’t happen to have a batch of homebrewed schwarzbier handy, go with a bottle or can of your favorite commercial version. Other styles, such as baltic porter or Munich dunkel, will work well in this recipe. The only traits to avoid are excessive levels of hops, bottle dregs and alcohol. All of which tend add unpleasant flavors. If you’re really in a pinch, substitute the beer for warm water and 2 teaspoons of instant coffee.

The Process:

Step 1 – Prepping The Ingredients

For this particular batch I went with a homebrewed Blackyardigan Schwarzbier. It should add coffee, chocolate and roast to the bread. As mentioned above, there are a wide variety of options that will work well. For my tastes, I prefer to use a beer that will add a coffee flavor rather than a strong roasted malt flavor, but let your own preferences be your guide.

It’s hard to imagine making a pumpernickel bread without the rye and wheat flours, but the bread flour can easily be replaced with all-purpose flour. The difference in protein levels won’t have a significant impact. Bread flour exists for a reason, but in this case use whichever you have on hand.

Step 2 – The Bread Maker

Add the ingredients to the bread maker bowl in the order listed above. First the beer, then molasses, butter, etc. I typically warm the molasses in the microwave for a few seconds before trying to pour it. Add the salt along an edge and the yeast in the center. Prolonged exposure to the salt can affect yeast performance. Use the ‘Basic’ bread setting, or whatever setting the manufacturer recommends as the default. If loaf size is an option, use the 2 pound setting (which is the standard loaf size of most bread makers).

If desired, add caraway seeds during the 2nd kneading cycle for a stronger rye bread character. The vast majority of bread makers have an alarm to let you know exactly when to do so. If not, flip open the lids and add them about halfway through the 2nd kneading cycle. By the time the dough rises for the final time the caraway seeds will be fully incorporated.

When the bake is complete, remove the bread from the pan and allow the loaf to cool completely on a baking rack before slicing or storing.

The Results:

The final pumpernickel loaf is chock full of molasses and rye spice character with plenty of structure to use as everything from breakfast toast to a bread bowl full of hot cheese dip. Make sure to save some for some homemade reuben sandwiches.

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How To Make Pumpernickel “Style” Bread From Scratch!

This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make..
Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches..
1 1/4 cups water.
2 tablespoons olive oil.
1/4 cup honey.
2 cups unbleached flour.
1 cup whole wheat flour.
2 tablespoons dry milk powder.
1 tablespoon sugar.
2 teaspoons caraway seeds.
3 tablespoons cocoa powder (Hershey’s dark).
1 teaspoon salt.
1/4 cup cornmeal + more to coat the bread.
3 teaspoons active dry yeast.
Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes..
After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal..
Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal..
Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour..
After rising, bake the bread at 350* for 45 minutes..

Video taken from the channel: Dash of Amy

Dark Pumpernickel Recipe

This pumpernickel recipe makes a hearty dark bread that you can prepare in your bread machine or mixer or by hand. Try it with a bowl of soup on a chilly evening.


Yield 1 loaf 1 lb. 2 lb. 2 1/2 lb.
Brewed Coffee (room temp)
Vegetable Oil
Dark Molasses
Bread Flour
Medium Rye Flour
Cocoa Powder
Onion Powder
Active Dry Yeast
1/2 cup + 1 T
1 T
1 T
1-1/4 cups
2/3 cup
4 t
1 t
1 t
1/2 t
1 1/2 t
3/4 cup + 2 T
2 T
2 cups
1 cup
5 t
1 1/2 t
1 1/2 t
3/4 t
2 1/4 t
1 cup + 1 T
3 T
3 T
2 2/3 cups
1 1/3 cup
2 T
2 t
2 t
1 t

Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust.

Mixer Methods

Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve 1 cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120°F to 130°F.

Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover let rise in warm place until indentation remains after touching (about 30 minutes).

Bake in preheated 400 degrees F oven for 30 to 35 minutes.

Optional: Combine 1/2 cup water and 1/2 teaspoon cornstarch heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped. Remove from pan cool before slicing.

Source: © Copyright 2008 Red Star Yeast. All Rights Reserved.

Successful GF Pumpernickel Bread at Last

The bread looked a lot different while it was in the machine. The rise was better, and best of all, it didn’t fall after baking. The ultimate test came after slicing and tasting it. We couldn’t tell the difference from the gluten-based pumpernickel bread we used to buy at the store!

Finally, a successful loaf of gluten-free pumpernickel bread. Reuben sandwiches await!

I know how hard it was to find a good, gluten-free pumpernickel bread machine recipe, so I had to share. I hope you enjoy it!


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