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Basic Pumpernickel Rye Bread

A simple, relatively sweet rye bread.

Average: 3 (2 votes)
This recipe makes 1 loaf
Water2/3 cup1 cup1+1/3 cup
Vegetable Oil2 tsp1 TBSP4 tsp
Dark Molasses3 TBSP1/4 cup5 TBSP
Bread Flour1+1/3 cup2 cup2+2/3 cup
Medium Rye Flour1 cup1+1/2 cup2 cup
Salt1 tsp1+1/2 tsp2 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine 1 cup bread flour, salt, and yeast. Combine liquid ingredients and heat to 120° to 130°F.

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.


Food Processor Method

Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and enough of the remaining bread flour until dough forms a ball.


Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8- x 4-inch bread pan. Cover; let rise in warm place until indentation remains after touching. Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake at 400°F for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.



JAZZ UP the Basic Pumpernickel Rye Bread by making the following adjustments:


Caraway Pumpernickel

Add the following along with the other dry ingredients:

Caraway-  Small loaf - 1 tsp;  Med loaf - 1 TBSP;  Lg loaf - 2 TBSP


Onion Pumpernickel

Add the following along with the other dry ingredients:

Onion Powder OR Dried Minced Onion- Small loaf - 1/2 tsp; Med loaf - 3/4 tsp; Lg loaf - 1 tsp


Pumpernickel Raisin

Reduce molasses as indicated: Small loaf - 1+1/2 TBSP; Med loaf - 2 TBSP; Lg loaf - 3 TBSP

Add Raisins as indicated: Small loaf - 1/2 cup;  Med loaf - 3/4 cup;  Lg loaf - 1 cup

  • For automatic bread machines: If your machine features an automatic “extras” dispenser, place the indicated amount of raisins in the dispenser when you start. Otherwise, add them when the machine beeps to indicate the correct time to add extras (usually a few minutes before the end of the second kneading).

  • For mixer methods: Add raisins along with rye flour and additional bread flour.



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 12; Calories: 160; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 300mg; Total Carbohydrates: 31g; Dietary Fiber: 2g; Sugars: 5g; Protein: 4g


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