Pumpernickel Bread

Name: Pumpernickel Bread
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 14 servings
Ingredients: 1 1/4 cups warm water; 2 1/4 tsp active dry yeast; 1/4 cup molasses; 2 tbsp cocoa powder; 1 tbsp instant coffee granules; 2 cups rye flour; 1 1/2 cups bread flour; 1 1/2 tsp salt

14 servings30 min prep45 min cookMedium

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The Story Behind It

The Tale of Pumpernickel Bread

Story updated September 18, 2026

Pumpernickel originated in Westphalia, Germany, traditionally made from coarse rye flour and long, slow-baked to develop its dark color and dense texture. The name's origin is debated, with a popular but unverified folk story tying it to a colorful insult.

Ingredients

Scale:· 14 servings

1 1/4 cups warm water
2 1/4 tsp active dry yeast
1/4 cup molasses
2 tbsp cocoa powder
1 tbsp instant coffee granules
2 cups rye flour
1 1/2 cups bread flour
1 1/2 tsp salt

Instructions

1Stir yeast and molasses into warm water; let sit until foamy.
2Whisk in cocoa powder and instant coffee.
3Stir in both flours and salt to form a dough, then knead 10 minutes.
4Let rise 1 hour, until doubled.
5Shape into a round or loaf, let rise 45 minutes.
6Bake at 375°F for 40-45 minutes, until deep brown and hollow-sounding.

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