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Classic Pumpernickel Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Classic Pumpernickel Bread Recipe

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!

At a glance

16 servings
Nutrition information


Choose your measure:


  1. Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.
  2. Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture "proof" for 10 minutes. If using instant, no waiting time is necessary.
  3. Add the molasses mixture and mashed potatoes.
  4. Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes.
  5. Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour.
  6. When the dough is risen, it will have expanded and you'll see cracks in the flour you sprinkled.
  7. Shape the dough into a loaf and place in a greased 8 1/2" x 4 1/2" loaf pan. Sprinkle the top with more flour or brush with a mixture of 1 egg white beaten with a tablespoon of water.
  8. Slash the top in a decorative design, and bake in a preheated 375°F oven for 55 to 65 minutes, until the center measures 200°F when measured with an instant-read thermometer. Remove from the oven, tip out of the pan, and cool on a rack completely before slicing.
  9. Store at room temperature, well wrapped, for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 slice, 69g
  • Servings Per Batch 20 thin slices
Amount Per Serving:
  • Calories 165
  • Calories from Fat 17
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 2mg
  • Sodium 208mg
  • Total Carbohydrate 28g
  • Dietary Fiber 7g
  • Sugars 3g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.