German pumpernickel bread

    3 hours

    A hearty German pumpernickel bread recipe made in the bread machine. This goes well with corned beef, cold roast meat and mustard.

    97 people made this

    Serves: 12 

    • 300ml warm water (45 degrees C)
    • 1 tablespoon vegetable oil
    • 1 1/2 tablespoons treacle
    • 190g plain flour
    • 120g rye flour
    • 60g wholemeal flour
    • 4 tablespoons strong bread flour
    • 1 teaspoon salt
    • 3 tablespoons dried milk powder
    • 2 teaspoons instant coffee granules
    • 2 tablespoons unsweetened cocoa powder
    • 1 tablespoon caraway seed
    • 1 1/2 teaspoons dried active baking yeast

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr rising  ›  Ready in:3hr 

    1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Wholemeal cycle, and Start.
    2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 2 lb loaf tin. Cover, and let rise for 1 hour.
    3. Bake at 180 C / Gas 4 for 45 minutes. Remove from oven, and let cool before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (79)


    Definitely not my cup of tea. The bread had a really strange almost minty taste to it? Won't be making again!  -  09 Sep 2014


    I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....  -  21 Oct 2006  (Review from Allrecipes US | Canada)


    Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.  -  02 Jun 2004  (Review from Allrecipes US | Canada)