German Pumpernickel Bread

Real pumpernickel gets its dark color from two ingredients working together: cocoa powder and molasses. Neither one dominates the flavor, but together they give the loaf that deep, almost-black color and slightly bittersweet undertone that separates pumpernickel from regular rye bread.

Three cups of rye flour do most of the structural work, with all-purpose flour added gradually until the dough feels soft but workable. Rye has less gluten than wheat, so don’t expect the springy, elastic feel of a white bread dough. Five minutes of kneading is enough. Overworking rye dough makes it gummy instead of smooth.

Caraway seeds are the signature flavor here. They release their anise-like oils as the bread bakes, and you catch that warm, savory aroma the moment you slice into a cooled loaf. Brushing the hot loaves with shortening right out of the oven gives the crust a soft, slightly glossy finish instead of the hard crackle of an uncoated loaf.

Slash the tops before baking so the loaves expand evenly without splitting at the sides.

Pro Tips

• The molasses-water-butter mixture needs to hit 120-130°F (49-54°C) to activate the yeast without killing it. Use a thermometer if you’re unsure.
• Cover loosely with foil after the first 20 minutes of baking to prevent the crust from getting too dark. The cocoa and molasses brown faster than plain doughs.
• Tap the bottom of the loaf to check doneness. A hollow sound means it’s ready.
• Let the loaves cool completely before slicing. Pumpernickel crumb is sticky when warm and needs time to set.

Variations

• Add a tablespoon of fennel seeds alongside or instead of caraway for a sweeter, more licorice-forward flavor.
• Stir in a handful of raisins or dried currants for a lightly sweet loaf that pairs well with cheese.
• Use dark beer in place of half the water for a deeper, maltier flavor.