Pumpernickel Boule

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf.

Recipe photo

This bread received big thumbs-up from our taste-testers as is; but when we topped slices with a Bacon Horseradish Spread (inspired by our Café), it became downright addictive. With its soft, moist crumb and aromatic pumpernickel notes, this loaf will be the life of any festive gathering.

Pumpernickel Boule

star rating (11) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf.
Published: 09/23/2013

Ingredients

Tips from our bakers

  • Tip: If you don't have a stoneware baker, bake this loaf free-form on a greased- or parchment-lined baking sheet for a total of 35 to 40 minutes.

Directions

1) Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.

2) Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.

3) Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.

4) Place the shaped loaf into a round stoneware baker (e.g., La Cloche), and cover with the lid. (See "tips," below, for an alternate pan suggestion.)

5) Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size.

6) Preheat the oven to 425°F.

7) Slash the loaf diagonally in several places.

8) Bake the loaf for 30 to 40 minutes, remove the lid, and bake for another 5 minutes; the bread will be dark. When done, it'll be crusty, and a digital thermometer inserted into the center will read 190°F to 200°F.

9) Remove the bread from the oven, and transfer it to a rack to cool completely.

Yield: 1 loaf.

Reviews

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  • star rating 03/08/2015
  • member-postapublica1 from KAF Community
  • I was worried that this loaf would be too dense and heavy for sandwiches. It was not -- in fact it is by far the best pumpernickel recipe I have tried. My family loves it and I make it at least a few times a month, A keeper
  • star rating 03/06/2015
  • Bettina from Amenia, N.Y.
  • I baked this bread yesterday for first time and it is a 5 star winner for me! I baked it in my tea loaf pan at 400 degrees for 35 minutes and the slices are perfect for sandwiches, This morning for breakfast I had a slice toasted with peanut butter on it and it was so delicious. This bread would be great baked in a cocktail size pan for cucumber appetizers . Any chance KAF could come up with such a pan and it would be a perfect size for petite size tea sandwiches as well..
  • star rating 01/24/2015
  • Robin from Macungie, PA
  • I was somewhat hesitant to try making pumpernickel bread because so many of the recipes talk about how sticky the dough is and I was afraid I would have a mess on my hands. I am sorry I waited so long. This bread was easy to make and the dough came out perfectly, tacky but not sticky. The result is a very tasty but huge loaf of bread. Next time I will make two smaller loaves, and skip the slashing. I had a small collapse on one side when I attempted to slash the dough.
  • star rating 01/15/2015
  • member-cmarias from KAF Community
  • Wonderful flavor & texture! Perfectly crispy crust! This was my first attempt at pumpernickel and was surprised that my husband said that it was the best pumpernickel bread he's ever had...a super compliment since he's not a fan of pumpernickel. HOWEVER.....I had a few issues along the way. I doubled the recipe but it was too heavy for my Kitchen-Aide 7qt. pro line. ('Can't say that that has ever happened before) so I added a bit more water, cut the dough in half (well, sort of) & machine-kneaded each "half". I used 3qt. cast-iron covered casseroles for the 2nd rise. Oops! they were too small & the dough was touching the lids before the end of the rise so now I used a 5qt. cast-iron covered casserole for one of the "halves" & followed the recipe with perfect results. I kept the other "half" (the smaller "half") in the 3qt pan for baking but removed the lid after about 20 minutes since it would probably be touching the lid before it had finished baking. It was still crispy...and oh so good!
  • star rating 11/16/2014
  • KathyTemp from KAF Community
  • As a Master Baker, myself, I find this recipe extremely easy to follow and exceptional. The loaf is currently in the oven and the smell is just divine! Cannot wait for it to come out of the oven and cool so we can slice into it. For anyone who wants to see photo's of it in it's many stages visit my facebook page Breads by Smith.
  • star rating 01/10/2014
  • bambi356 from KAF Community
  • I just love the soft interior and crunchy crust of this loaf! The taste is divine! I made it first as a boule but actually like it better as a loaf, more manageable for sandwiches. I use a stoneware loaf pan and it turns out perfect every time.
  • star rating 12/30/2013
  • jillcelebration7 from KAF Community
  • Jill from Celebration Florida Outstanding. I have made it several times and my family loves it. I change it a bit by adding rye bread improver and caraway seeds. I think I might try it with raisins next time
  • 12/22/2013
  • Diane from Maine
  • I want to be able to make this but where can I purchase deli rye flavor? Do you sell it?
    I am not sure you will find this in your local grocery store or even something like it. We do sell it though. Please visit our Shop page item 3769. If you have any further questions, please do not hesitate to call us at 1-800-827-6836. Elisabeth@KAF
  • star rating 12/18/2013
  • Dan from Lexington, MA
  • I made this recipe by cutting all the ingredients in half as suggested by the nice folks at King Arthur. It made a really nice bread that is in great demand around our house.
  • star rating 12/01/2013
  • Cindy from San Francisco
  • Wow! So tasty and so moist. Made no changes to the recipe and it was perfect. The only downside is that the dough is so moist, the dough hook wouldn't mix so I kneaded the dough by hand (easy). Completely worth it! This will be my go-to sandwich bread.
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