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Homemade Pumpernickel Bread

A hearty, dark rye bread with notes of molasses, cocoa, and coffee — a rustic homemade loaf inspired by German tradition.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 12 slices
Course: Bread, Side
Cuisine: European, German
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 cup whole wheat flour
  • 2 ¼ tsp active dry yeast 1 packet
  • 1 ½ cups warm brewed coffee 110°F
  • ¼ cup molasses unsulphured
  • 2 tbsp cocoa powder unsweetened
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil or melted butter
  • 1 tbsp caraway seeds optional
  • 2 tsp salt
  • cornmeal for dusting

Equipment

  • Mixing bowl
  • Wooden spoon
  • Floured surface for kneading
  • Baking sheet
  • Wire rack

Method
 

  1. Mix warm coffee, molasses, and sugar. Add yeast and let bloom until foamy.
  2. In a bowl, whisk rye flour, bread flour, whole wheat flour, cocoa, salt, and caraway seeds.
  3. Stir yeast mixture and oil into dry ingredients until dough forms.
  4. Knead dough for 8–10 minutes until smooth.
  5. Let rise in a greased bowl until doubled, 1–1.5 hours.
  6. Shape into loaf, place on cornmeal-dusted baking sheet, and rise 30–40 minutes.
  7. Preheat oven to 375°F (190°C). Slash loaf and bake 35–40 minutes.
  8. Cool on wire rack before slicing.

Notes

For extra flavor, let dough rest overnight in the fridge before baking.