Pumpernickel bread is a dense, dark rye bread that is intensely flavorful. This do it yourself mix recipe can be prepared ahead of time and tossed into the pantry until it’s needed.
Pumpernickel Bread:
2 cups bread flour
1 ½ cups rye flour
1 ½ cups wheat flour
2 tsp salt
¼ cup cocoa powder
2 tsp instant coffee
2 ¼ tsp yeast
Measure all into large Vacuum Seal Bag or ziploc bag
Place Seeds in Separate baggie:
2 tbsp caraway seeds
Makes 1 mix
To Use:
1 pkg mix
1 ½ cups Very Warm water
½ cup molasses
2 tbsp salad oil
Add yeast to 1/2 of Dry mix, be sure to stir well. Add water, molasses and salad oil and blend completely. Let sit 5-7 minutes. Continue adding remaining mix until a stiff dough forms.
Knead well, place in greased bowl, covered on a warm surface until doubled. (About 2 hours).
Using wet hands (don’t use flour), quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Then form an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
Using a pastry brush, paint the top crust with cornstarch wash and sprinkle with the caraway seeds, if using. Slash the loaf with deep parallel cuts, using a serrated bread knife.
Bake @ 375 oven for 45-50 minutes (Crust will be deep brown)
© Can Stock Photo Inc. / kozzi
Pumpernickel Bread Mix Recipe
Ingredients
- 2 cups bread flour
- 1 ½ cups rye flour
- 1 ½ cups wheat flour
- 2 teaspoons salt
- ¼ cup cocoa powder
- 2 teaspoons instant coffee
- 2 ¼ teaspoons yeast
- Package separately
- 2 tablespoons caraway seeds
- To bake the loaf
- 1 package bread mix
- 1 ½ cups very warm water
- ½ cup molasses
- 2 tablespoons salad oil
- Cornmeal for the pan
- Cornstarch wash for brushing the loaf
Equipment
Instructions
- Measure the bread flour, rye flour, wheat flour, salt, cocoa powder, instant coffee, and yeast into a large vacuum seal bag or zip-top bag.
- Place the caraway seeds in a separate small baggie.
- To bake the loaf, add about half of the dry mix to a large mixing bowl and stir well.
- Add the very warm water, molasses, and salad oil, then blend completely.
- Let the mixture sit for 5 to 7 minutes.
- Continue adding the remaining dry mix until a stiff dough forms.
- Knead the dough well, then place it in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
- Using wet hands, shape the dough into a ball by stretching the surface around to the bottom on all four sides, rotating as you go. Form an oval loaf.
- Place the loaf on a cornmeal-covered pan and let rise 40 minutes.
- Brush the top with cornstarch wash and sprinkle with the caraway seeds, if using.
- Slash the loaf with deep parallel cuts using a serrated bread knife.
- Bake at 375 degrees Fahrenheit for 45 to 50 minutes, until the crust is deep brown.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on measuring, mixing, kneading, and shaping.
Estimated cost uses current researched package prices and amount-used costs. Actual prices vary by store and date.
For best quality, store the sealed dry mix in a cool, dry pantry up to 3 to 6 months, based on the shorter shelf life of whole wheat flour.
Store the baked loaf tightly wrapped at room temperature up to 3 days or freeze sliced bread up to 3 months.
There’s a slight difference between pumpernickel and rye bread. Typically, pumpernickel bread contains a high amount of rye flour and only a little wheat flour. In contrast to the flour used to make pumpernickel, regular rye flour is made from the endosperm of the rye berry, after its outer layers of bran and germ have been removed.