Homemade Pumpernickel Bread Recipe

Pumpernickel bread is a traditional dark rye bread that is perfect for sandwiches or served alongside soups and stews. This recipe uses a combination of rye flour, whole wheat flour, and molasses to create a rich, flavorful bread with a dense crumb and chewy crust.

Ingredients

• 2 cups rye flour
• 1 1/2 cups whole wheat flour
• 1 cup bread flour
• 1/2 cup cornmeal
• 2 tsp salt
• 1 tbsp caraway seeds
• 1 tbsp cocoa powder
• 2 tbsp molasses
• 1 tsp instant yeast
• 1 1/2 cups warm water
• 1 tbsp olive oil

Directions

1. In a large bowl, combine the rye flour, whole wheat flour, bread flour, cornmeal, salt, caraway seeds, and cocoa powder.
2. In a separate bowl, mix together the molasses, yeast, and warm water. Let sit for 5 minutes until foamy.
3. Pour the wet ingredients into the dry ingredients and mix until combined. Knead the dough for 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour until doubled in size.
5. Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let rise for another hour.
6. Preheat the oven to 350°F. Brush the top of the loaf with olive oil and bake for 45-50 minutes until golden brown.
7. Cool completely before slicing and serving. Enjoy your homemade pumpernickel bread!

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