Dark Pumpernickel

Real dark pumpernickel gets its color and complexity from layers of flavor, not food coloring. This bread machine recipe uses molasses, cocoa powder, and instant coffee together to build that signature deep brown color and bittersweet depth that good pumpernickel demands.

Rye flour and whole wheat flour make up half the blend, with bread flour providing the gluten structure that rye alone can’t deliver. Rye is notoriously low in gluten, so that bread flour is what keeps this loaf from turning into a dense brick in the machine. Caraway seeds throughout the dough add that classic pumpernickel aroma and a slight anise-like bite.

The cocoa and coffee aren’t there for chocolate or coffee flavor. In small amounts they darken the crumb and add a roasted bitterness that mimics the long, slow baking of traditional European pumpernickel without needing 12 hours in a low oven. Brown sugar rounds out the molasses with a softer sweetness.

Pro Tips

• Add ingredients in the order your bread machine manual recommends. Most call for liquids first, then dry, then yeast on top
• Use dark or blackstrap molasses for the deepest color and most robust flavor
• Don’t open the lid during the bake cycle. The cooler air can cause the loaf to collapse
• Let the loaf cool at least 20 minutes before slicing. Pumpernickel crumbles badly when warm

Variations

• Add a tablespoon of dried minced onion for a savory, deli-style pumpernickel
• Increase caraway seeds to a full tablespoon if you love that classic rye bread punch
• Stir in a handful of raisins during the add-in beep for a sweeter, Scandinavian-style loaf