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


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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


  • 1Place all ingredients in bread pan in the order given.
  • 2Select Light crust if you have that option, and hit start.
  • 3After 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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