Pumpernickel Recipe
Make Pumpernickel Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine pumpernickel flour, all-purpose flour, cocoa powder, brown sugar, salt, instant yeast, and caraway seeds. Whisk together until well blended.
- 2
Combine Wet Ingredients
In a separate bowl, mix together the warm water, molasses, and vegetable oil until well combined.
Mixing and Kneading
- 3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Rising
- 5
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Shaping and Second Rise
Baking
- 8
Preheat Oven
While the loaf is rising, preheat your oven to 375°F (190°C).
- 9
Bake the Loaf
Once the dough has risen, place it in the preheated oven and bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
- 10
Cool the Bread
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
