Dark Pumpernickel Bread Recipe

Recipe By Slurrp

Dark Pumpernickel Bread is a dense and flavorful German bread made with rye flour and a mixture of whole grains. It has a deep, dark color and a rich, earthy taste. This bread is perfect for sandwiches or served alongside soups and stews. It is also a great option for those looking for a healthier bread alternative, as it is high in fiber and nutrients.

4.3
20 Rating -
Rate
Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Dark Pumpernickel Bread
plan
Bookmark

ingredients serve

Ingredients for Dark Pumpernickel Bread Recipe

  • 0.15 cup Rye Flour
  • 0.15 cup Whole Wheat Flour
  • 1/20 cup Cornmeal
  • 1/5 tablespoon Cocoa Powder
  • 1/5 teaspoon Caraway Seeds
  • 1/10 teaspoon Salt
  • 1/10 Package Active Dry Yeast
  • 0.15 cup Warm Water
  • 0.03 cup Molasses

Directions: Dark Pumpernickel Bread Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine rye flour, whole wheat flour, cornmeal, cocoa powder, caraway seeds, and salt.
  • STEP 2.In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
  • STEP 3.Add the yeast mixture and molasses to the dry ingredients and mix until a sticky dough forms.
  • STEP 4.Transfer the dough to a greased loaf pan and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour.
  • STEP 5.Preheat the oven to 350°F (175°C). Bake the bread for 40-45 minutes until it sounds hollow when tapped on the bottom.
  • STEP 6.Remove the bread from the pan and let it cool completely on a wire rack before slicing.
  • STEP 7.Store the bread in an airtight container at room temperature for up to 5 days.
  • STEP 8.Serve the Dark Pumpernickel Bread sliced and enjoy it with your favorite spreads or as a base for sandwiches.

Cooking Tips

  • For a stronger flavor, you can add a tablespoon of instant coffee granules to the dry ingredients.
  • Make sure to use warm water (around 110°F/43°C) to activate the yeast properly.
  • To achieve a darker color, you can brush the top of the bread with a mixture of water and molasses before baking.

Storage and Serving

  • Store the Dark Pumpernickel Bread in an airtight container at room temperature.
  • To keep it fresh for longer, you can slice the bread and freeze individual portions.
  • Thaw the frozen bread slices at room temperature or toast them before serving.
Nutrition
value
53
calories per serving
2 g Fat< 1 g Protein7 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    < 1g
  • Carbs
    7g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    7g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    < 1mg
  • Vitamin A
    32mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    6mg
  • Manganese
    < 1mg
  • Phosphorus
    16mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp