Pumpernickel Bread (Bread Machine)

Bread machine pumpernickel that actually tastes like pumpernickel. The combination of rye flour and molasses gives this loaf its signature dark color and slightly bitter, earthy depth that store-bought versions rarely deliver.

Caraway seeds are doing a lot of the work here. They’re what give traditional pumpernickel that distinctive, almost anise-like bite. If you’re not a fan, you can leave them out, but the bread will taste more like a generic dark rye than true pumpernickel.

The recipe uses a 50/50 split of rye flour and bread flour. Rye has very little gluten on its own, so the bread flour provides the structure the loaf needs to rise properly in the machine. Don’t be tempted to go all-rye or you’ll end up with a dense brick.

Kitchen Tips

• Measure carefully. Bread machines are less forgiving than hand-kneading. Too much flour and the loaf will be dry and crumbly; too little and it won’t hold its shape.
• Check the dough ball during the first knead cycle. It should be smooth and slightly tacky. Add water a teaspoon at a time if it looks too dry, or a sprinkle of bread flour if it’s sticking to the sides.
• The recipe includes notes for DAK/Welbilt and Panasonic machines. If you’re using a different brand, start with the standard measurements and adjust from there.

Variations

• Onion pumpernickel: Add 2 tablespoons of dried minced onion for a savory twist that’s incredible with soups and stews.
• Cocoa pumpernickel: Stir in a tablespoon of unsweetened cocoa powder for even deeper color and a faint bittersweet note, closer to traditional German bakery pumpernickel.