Pumpernickle Rye Bread



From a German cookbook from 1978... Enjoy!


☆☆☆☆☆ 0 votes

2 Hr 40 Min
40 Min


  • 3 pkg
    active dry yeast
  • 1 1/2 c
    water, warm
  • 4 tsp
  • 1/2 c
  • 1-3 Tbsp
    caraway seeds
  • 2 Tbsp
    butter, softened
  • 2 c
    coarse rye meal or 2 3/4 cups rye flour
  • 3-4 c

How to Make Pumpernickle Rye Bread


  1. Make as regular bread dough.
  2. Let rise until doubled in bulk, 2 hours. Punch down.
  3. Make 2 smooth round balls. Place on a cookie sheet sprinkled with flour, cornmeal, or poppy seeds.
  4. Cover with a damp cloth and let rise 40 minutes; Brush with water or butter. Bake at 450* for 10 minutes, reduce heat to 350* and continue to bake for 30 minutes more... Enjoy!

Printable Recipe Card

About Pumpernickle Rye Bread

Main Ingredient: Flour
Regional Style: German
Other Tag: Heirloom

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