Public Recipe
Pumpernickel Bread
Shared on 7/10/2025
Long cool-down develops flavor. Best made 2-3 days before eating. For authentic texture, use coarse rye meal.
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Prep Time
40 minutes
Bake Time
60 minutes
Difficulty
advanced
Yield
1 loaf
yeast bread
whole grain
Ingredients
- Rye Berries: 100g (1/2 cup)
- Water: for soaking
- Pumpernickel Flour: 300g (2 1/2 cups)
- Bread Flour: 200g (1 2/3 cups)
- Active Dry Yeast: 7g (2 1/4 tsp)
- Molasses: 80g (1/4 cup)
- Cocoa Powder: 30g (1/4 cup)
- Salt: 15g (1 tbsp)
- Caraway Seeds: 15g (2 tbsp)
- Coffee: 240ml (1 cup), strong brewed, cooled
Instructions
1
Soak rye berries overnight in water.
2
Drain, simmer 1 hour until tender. Drain and cool.
3
Mix flours, yeast, cocoa, salt, caraway.
4
Add molasses and coffee, mix until shaggy dough.
5
Knead 10 minutes. Fold in rye berries.
6
Rise 2 hours until puffy.
7
Shape into loaf, place in 9x5-inch pan.
8
Proof 1.5 hours.
9
Preheat oven to 325°F (160°C).
10
Bake 50-60 minutes until internal temp 200°F.
11
Wrap in foil, cool in turned-off oven 2 hours.
12
Cool completely before slicing.
Equipment
- 9x5-inch loaf pan
Baker's Notes
Long cool-down develops flavor. Best made 2-3 days before eating. For authentic texture, use coarse rye meal.
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