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Pumpernickel Rye Bread Recipe

Pumpernickel Rye Bread Recipe

By What’s Baking

Dense, earthy pumpernickel rye bread with complex molasses undertones and a chewy crust delivers authentic Old World flavor in every hearty slice.
Difficulty:
Intermediate
Prep Time:
30 mins (plus 12-14 hours fermentation)
Cook Time:
3 hours
Serves:
1 loaf (14 slices)
An overhead shot of a round loaf of dark pumpernickel rye bread on a rustic wooden board, with one thick slice cut revealing its dense, moist interior structure. The bread's deeply burnished crust catches the soft natural light streaming through a kitchen window, highlighting its crackling texture and almost black-brown color. Scattered rye berries and caraway seeds surround the base, while a linen cloth peeking from beneath adds texture. A knife with wooden handle rests alongside, and a small dish of cultured butter sits nearby, emphasizing the bread's artisanal quality and traditional German baking technique.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g medium rye flour</li><li class="ingredients-single-item">200g whole rye berries, coarsely cracked</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">50g old bread, cubed (preferably rye bread)</li><li class="ingredients-single-item">2 tablespoons cocoa powder (unsweetened)</li><li class="ingredients-single-item">2 tablespoons molasses</li><li class="ingredients-single-item">2 tablespoons oil (sunflower or vegetable)</li><li class="ingredients-single-item">15g salt</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">1 tablespoon caraway seeds</li><li class="ingredients-single-item">480ml warm water (about 38°C/100°F)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking dish with lid</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Bread pan (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Food processor or coffee grinder (for cracking rye berries)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by soaking the cracked rye berries in 240ml of hot water for at least 4 hours or overnight. This softens them and begins breaking down their tough structure. They should absorb most of the water and become plump and chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the rye flour, bread flour, and cocoa powder. Whisk thoroughly to ensure even distribution of ingredients. The cocoa doesn't add chocolate flavor but contributes to the characteristic dark color of traditional pumpernickel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the old bread cubes in a small bowl and pour 120ml of the warm water over them. Let stand for 15 minutes until softened, then mash with a fork until a paste forms. This recycled bread (known as "altus") is a traditional technique that adds depth of flavor and improves texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In another bowl, combine the remaining 120ml warm water with the molasses and oil. Stir in the yeast and let stand for 5 minutes until foamy. The molasses provides food for the yeast while adding the signature bittersweet flavor to pumpernickel.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the flour mixture with the yeast mixture, bread paste, soaked rye berries (including any unabsorbed water), salt, and caraway seeds. Mix thoroughly until you have a very sticky, shaggy dough. Rye contains less gluten than wheat flour, so this dough won't feel like typical bread dough - it will be much stickier and denser.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using wet hands or a dough scraper, knead the dough in the bowl for about 5 minutes. The dough will remain sticky but should become more cohesive. Shape into a rough ball, cover the bowl with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until noticeably puffy (it won't double like wheat dough).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Grease your bread pan thoroughly. With wet hands, gently deflate the dough and shape it into a loaf. Place it in the prepared pan, cover loosely with oiled plastic wrap, and let rise for another 45-60 minutes. The dough should rise just slightly above the rim of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 150°C (300°F). Place a small oven-safe dish of water on the bottom rack to create steam, which helps develop a chewy crust. Position your Dutch oven or baking dish in the middle rack to preheat.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the dough has risen, remove the plastic wrap and place the bread pan inside your preheated Dutch oven or baking dish. Cover with the lid. This creates a steam-filled environment that replicates traditional brick ovens.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake with the lid on for 1 hour. Then remove the lid and continue baking for another 1.5-2 hours, or until the internal temperature reaches 96°C (205°F). The long, slow bake develops the deep color and flavor of authentic pumpernickel. The bread should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove bread from the oven and let it cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely - at least 4 hours or preferably overnight. Pumpernickel continues to develop flavor as it cools, and cutting it too soon will result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For authentic pumpernickel, wrap the completely cooled loaf in a clean linen towel and let it rest at room temperature for 24 hours before slicing. This allows the moisture to distribute evenly and the flavors to fully develop. Store in an airtight container at room temperature for up to 5 days, or slice and freeze for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 2 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 5 g
🍗 Protein: 5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 390 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is traditional pumpernickel bread so dark in colour?

The deep dark colour comes from a combination of factors: unsweetened cocoa powder, molasses, and most importantly, the long, slow baking process at low temperature (known as the Maillard reaction). This extended baking caramelises the sugars in the dough, developing the bread's characteristic near-black appearance.

Can I use sourdough starter instead of yeast in traditional German rye bread?

Yes, you can substitute sourdough starter for commercial yeast. Replace the instant yeast with 150-200g of active sourdough starter and reduce the water by about 100ml. This will enhance the tangy flavour and contribute to the bread's preservation, which is how authentic German pumpernickel was traditionally made.

What's the best way to store homemade rye bread to maintain freshness?

For optimal freshness, allow pumpernickel to cool completely before wrapping in a linen towel and resting for 24 hours. Then store in an airtight container at room temperature for up to 5 days. For longer storage, slice the bread and freeze in sealed bags for up to 3 months.

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