Pumpernickel Bread

"A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Teena L. photo by Teena L.
photo by Teena L. photo by Teena L.
photo by May M photo by May M
Ready In:
3hrs 30mins
1 1.5 lb loaf




  • Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust –OR- do the following.
  • Select Basic cycle and leave dough in the machine through the FIRST RISE.
  • When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan’s rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
  • Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.

Questions & Replies

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  1. Teena L.
    I like this recipe, easy to do. Made it by hand since I don't use bread machines. I used Hershey's Special Dark cocoa powder but I think it's a little bitter. I grind my own whole grain and did a course grind for the rye, fine grind for the Rouge de Bordeaux and then King Arthur bread flower.
    • Review photo by Teena L.
  2. hutcher9
    I followed the recipe as written and it produced a wonderful pumpernickel loaf. It's rich flavor and texture make this a win win for making sandwiches.
  3. adopt a greyhound
    Very good pumpernickel bread. I made as written but took a third of the dough and made 4 bread sticks. The rest of the dough I made a free form loaf. Will use it for Ruben sandwiches later this week.
  4. Outta Here
    This is a very nice bread with a great flavor and texture. Made great ham sandwiches. I took it to a family potluck and everyone raved.


I am fascinated with all things cooking- and baking-related, especially technique. I'm a kitchen gadget junkie, spending an hour at the kitchenware store without realizing it. I also like to read food blogs which have colorful pictures and accompanying recipes. I'm addicted to Recipezaar, hehehe. I check the homepage everyday to see the "Photo of the Day" and the new photos and recipes posted. I also enjoy reading the community forums, especially "Cooking Photos" and "Breads & Baking"; the latter is how I came to adopt my new pet---my Red Sea sourdough starter. Found this funny poem on the forums, true author unknown: I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, so I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!
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