Black Forest Pumpernickel

Jane Whittaker


This comes straight out of my favorite bread book for my bread machine, Bread Machine Magic by Linda Rehberg and Lois Conway.
We love this with my pork and sauerkraut and also with sliecs of pickled balogna and grainy mustard.


★★★★★ 1 vote

15 Min
2 Hr 30 Min
Bread Machine


  • 1 1/8 c
  • 1 1/2 c
    bread flour
  • 1 c
    rye flour
  • 1 c
    whole wheat flour
  • 1 1/2 tsp
  • 1 1/2 Tbsp
    vegetable oil
  • 1/3 c
  • 3 Tbsp
    cocoa powder
  • 1 Tbsp
    caraway seeds
  • 2 tsp
    active dry yeast

How to Make Black Forest Pumpernickel


  1. Place all ingredients in bread pan in the order given.
  2. Select Light crust if you have that option, and hit start.
  3. After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.

Printable Recipe Card

About Black Forest Pumpernickel

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: German

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