Pumpernickel

This bread machine pumpernickel gets its characteristic dark color and complex flavor from a trio of ingredients you might not expect in bread: molasses, cocoa powder, and instant coffee. None of them dominate the taste. Instead, they work together to create that deep, almost mysterious darkness that real pumpernickel is known for.

Three different grain flours share the stage here. Rye flour provides the tangy, earthy backbone. Whole wheat adds structure and nutty depth. Cornmeal contributes a slight grittiness and golden sweetness that rounds out the rye’s sharpness. Bran adds even more texture and fiber to an already hearty loaf.

Brotgewurtz is the secret weapon. This traditional German bread spice blend (typically caraway, anise, fennel, and coriander) gives the loaf an authentic old-world character that plain rye bread just doesn’t have. If you can’t find it, a mix of caraway and fennel seeds makes a decent substitute.

Pro Tips

• The cocoa and coffee don’t make this taste like chocolate or coffee. They add color and a bitter undertone that deepens the rye flavor. Trust the process.
• Use dark or blackstrap molasses for the deepest color and most robust flavor. Light molasses will produce a milder, lighter loaf.
• This dough is stickier and denser than white bread dough. Don’t panic if it looks heavy in the machine. Pumpernickel isn’t supposed to rise high.
• Slice thin. This bread is dense and rich, and thin slices let it shine as a base for smoked fish, strong cheese, or mustard.

Variations

• Add a tablespoon of caraway seeds for visible spice flecks and a stronger anise-like bite.
• Spread slices with cream cheese and top with smoked salmon for a classic pairing.
• Toast thick slices and serve alongside a hearty beef stew for soaking up the broth.