Pumperknickel Bread

This bread machine pumpernickel gets its dark color and complex flavor from a trio of ingredients: molasses, unsweetened cocoa powder, and rye flour. Together they create that signature deep brown crumb with a bittersweet, earthy depth.

The flour blend leans heavily on whole wheat with just half a cup of rye and a small amount of bread flour for structure. Caraway seeds add the classic pumpernickel aroma, and a generous cup and a quarter of golden raisins bring chewy pockets of sweetness that balance the dark, malty base.

Three teaspoons of yeast is a lot, but it needs to be. Heavy, dense flours like rye and whole wheat are harder for yeast to lift, and the extra leavening power ensures the loaf rises properly in the machine.

Kitchen Tips

• The cocoa doesn’t make this bread taste like chocolate. It adds color and a subtle bitterness that mimics the long, slow bake of traditional pumpernickel.
• Add the golden raisins during the mix-in beep if your machine has one. Adding them at the start turns them to mush.
• This dough is dense and sticky. Don’t be alarmed if it looks heavier than a standard white bread dough.
• Slice thin. Pumpernickel is rich and dense, and thin slices let you appreciate the flavor without feeling heavy.

Variations

• Use dark raisins instead of golden for a more traditional look.
• Add a tablespoon of instant espresso powder for even deeper color and a hint of coffee bitterness.
• Swap caraway seeds for fennel seeds for a slightly sweeter, anise-like flavor.