Bread machine pumpernickel loaf

    10 min

    Pumpernickel bread was never this easy to make. For a perfect pumpernickel loaf, simply add all of the ingredients to your bread machine, then walk away! The result is a wonderfully hearty and delicious bread.

    169 people made this

    Serves: 12 

    • 260ml warm water
    • 1 1/2 tablespoons vegetable oil
    • 5 tablespoons treacle
    • 3 tablespoons cocoa
    • 1 tablespoon caraway seed
    • 1 1/2 teaspoons salt
    • 200g bread flour
    • 100g rye flour
    • 120g wholemeal flour
    • 1 1/2 tablespoons vital wheat gluten
    • 2 1/2 teaspoons bread machine yeast

    Prep:10min  ›  Ready in:10min 

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
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    Reviews in English (147)


    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 US | 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 US | 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 US | Canada)

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