Favourite Pumpernickel Bread

Pumpernickel from a bread machine isn’t the authentic days-long German bake your great-grandmother might recognize, but the formula here cleverly mimics the dark, malty character of the real thing. The trio of rye flour, whole wheat, and bread flour gives you the grain depth, while cocoa powder and molasses add the dark color and slightly bitter caramel notes that define pumpernickel.

The rye is intentionally minor here, just a quarter cup. Too much rye and the dough won’t rise in a bread machine, since rye gluten is structurally weak. Bread flour does the heavy structural work while the rye and whole wheat add the flavor.

A tablespoon of cornmeal is the surprise. It gives the crumb a faint sweetness and slightly grainy texture that makes the bread feel hand-crafted rather than mass-produced.

The oddly precise 15/16 cup of water is no accident. Pumpernickel ingredients absorb liquid at different rates than wheat alone, and this exact ratio gives the dough proper hydration without slumping.

Use the whole wheat or basic cycle, medium crust. Slice thin for Reuben sandwiches or smoked salmon canapes.

Pro Tips

• Use dark or blackstrap molasses, not light. The richer molasses delivers the deep color and bitterness pumpernickel needs.
• Natural (not Dutched) cocoa powder works better here. Dutch cocoa is too smooth and loses the slight tang.
• Let the bread cool completely before slicing. Pumpernickel cuts much cleaner when fully set, and the flavor deepens overnight.
• Toast slices and top with cream cheese and smoked salmon for an easy appetizer.

Variations

• Add 1 tablespoon of caraway seeds for a deli-style pumpernickel.
• Stir in 2 tablespoons of instant coffee or espresso powder with the cocoa for even deeper color and a roasted edge.
• Brush the top with a beaten egg before baking and sprinkle with rolled oats or seeds for a rustic crust.