Dark Pumpernickel Bread

This dark pumpernickel bread gets its deep color from cocoa powder and molasses, creating loaves with that classic deli-style look and earthy rye flavor.

Caraway seeds add their distinctive licorice-like bite while the rye flour gives you that dense, chewy crumb pumpernickel is famous for.

Two rises before shaping develop the gluten structure that keeps these round loaves from spreading flat on the baking sheet.

Perfect for piling high with pastrami, liverwurst, or sharp cheddar.

Pro Tips

• Rye flour warning: Rye develops less gluten than wheat, so the dough will feel stickier and less elastic. Don’t add too much extra flour or you’ll get bricks.
• Two rises matter: The double rise (once in bowl, once shaped) builds structure in the low-gluten rye dough. Skipping either rise risks flat, dense loaves.
• Cornmeal prevents sticking: Sprinkle the baking sheet generously with cornmeal so the high-moisture dough doesn’t glue itself down.
• Tap test for doneness: Loaves should sound hollow when tapped on the bottom. If they sound dull or thud, bake 5 more minutes.

Variations

• Onion pumpernickel: Knead in ½ cup minced dried onion with the rye flour for savory depth.
• Orange zest twist: Add 1 tablespoon grated orange zest for a subtle brightness that cuts the molasses.
• Seeded crust: Brush tops with water and sprinkle with extra caraway or sesame seeds before final rise.