Dark Pumpernickel Bread with Wheat Bran

This pumpernickel takes the classic rye-molasses-caraway formula and amps up the nutrition with shredded wheat bran cereal, adding fiber and a pleasantly nutty chew to every slice.

The wheat bran gives you more texture and a slightly lighter crumb than all-rye versions while keeping that deep, dark pumpernickel color from the cocoa.

One rise before shaping makes this a bit quicker than traditional methods, yet still delivers two beautiful round loaves with crusty exteriors.

Toast it thick and top with butter and jam, or use it for robust sandwiches that need bread with backbone.

Kitchen Tips

• Wheat bran absorption: The cereal soaks up liquid as it sits. If dough feels too dry after mixing, add water by the tablespoon until it comes together.
• Oil vs shortening: This recipe uses vegetable oil for a slightly lighter texture and easier mixing than solid shortening.
• Single rise timing: Watch the dough, not the clock. In a warm kitchen it may double in 45 minutes; cooler spots need the full hour.
• Brushing with margarine: The fat brushed on before rising keeps the crust soft and adds flavor. Butter works just as well as margarine.

Variations

• Seeds on top: After brushing with fat, sprinkle loaves with extra caraway, sesame, or poppy seeds.
• Maple sweetness: Swap 2 tablespoons molasses for maple syrup for gentler sweetness.
• Whole wheat boost: Replace ½ cup all-purpose flour with whole wheat for even more fiber.