Pumpernickel Bread

Bonnie Glazier


I have made this bread for Thanksgiving and Christmas for many years to share at our family gatherings. Everyone loves it. It takes time as it has three risings, but it is worth it when you hear the oohhhs and ahhhhs.


★★★★★ 1 vote

Makes 2 round loaves


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3 pkg
active dry yeast
1 1/2 c
water, warm (105 to 115 f)
1/2 c
3 tsp
2 Tbsp
2 Tbsp
caraway seeds
2 3/4 c
rye flour
2 1/2 c
all-purpose flour (approximately)

How to Make Pumpernickel Bread


  • 1Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.
  • 2Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise again until double, about 40 minutes.
  • 3Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour.
  • 4Heat oven to 375F. Bake 25 to 30 minutes.

Printable Recipe Card

About Pumpernickel Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

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