3 hours 10 minutes

    There is nothing like a hearty old fashioned pumpernickel. Now I can make it at home in my bread machine it is even better.

    162 people made this

    Serves: 12 

    • 1 1/8 cups (280ml) warm water
    • 1 1/2 tablespoons vegetable oil
    • 1/3 cup (75ml) molasses
    • 3 tablespoons cocoa
    • 1 tablespoon caraway seed
    • 1 1/2 teaspoons salt
    • 1 1/2 cups (185g) bread flour
    • 1 cup (125g) rye flour
    • 1 cup (125g) wholemeal flour
    • 1 1/2 tablespoons vital wheat gluten
    • 2 1/2 teaspoons bread machine yeast

    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (159)


    First time making pumpernickel bread and it tastes great. I omitted the cocoa and it was fine. Used blackstrap molasses. I gound up the caraway seeds since my husband can't have seeds. Thanks for a keeper. I had to change the serving size so it would fit my bread machine which makes 1# loaves. 2cups flour=1# loaf. 3cups flour=1 1/2# loaf. 4 cups flour = 2# loaf. Determine size of your bread machine pan: 10cups water=1# loaf pan size. 11-13cups water=1 1/2# loaf pan size. >13 cups of water=2# loaf size.  -  19 Aug 2006  (Review from Allrecipes USA and Canada)


    Very nice bread. I did not have any bread flour or vital wheat gluten, and used all-purpose flour instead. The loaf was still very nice. Bread flour would probably have made a more dense and chewy loaf, so for comparison, I will make this again with the correct ingredients next time. I also did not bake the loaf in the bread machine. After the dough had risen, I removed it from the machine, shaped it into an oval loaf and let it rise again. I slashed the top a few times and put it in a 350 oven for 45 minutes. It turned out very nicely.  -  08 Jan 2007  (Review from Allrecipes USA and Canada)


    We love this recipe! I have made it probably five or six times already. From experimentation, I prefer to cut the caraway seeds to 1-1/2 teaspoons, and the cocoa to 2-1/2 tablespoons, and increase the yeast to 3 teaspoons. I found that dissolving the molasses in the warm water helps, too. I prefer using strong blackstrap molasses in this recipe- it gives the bread a more robust flavor. Also, this bread actually turns out better on the quick cycle in my breadmaker than on the whole wheat or multi-grain settings.  -  06 Oct 2005  (Review from Allrecipes USA and Canada)