Super-Good Pumpernickel Bread

"Posted Per Board Request. Recipe from Fleischmann's Bake-it-Easy Yeast Book. This is a very tasty Pumpernickel recipe. Makes 3 nice round loaves. I've made it for years, and it turns out good every time. Enjoy! (Prep. time includes kneading, resting, and rising times)"
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Ready In:
4hrs 5mins
3 round loaves




  • Combine white and rye flours.
  • In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
  • Combine water, molasses, chocolate, and margarine in a saucepan.
  • Heat over low heat until liquids are very warm (120°F- 130°F).
  • Margarine and chocolate do not need to melt.
  • Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add potatoes and 1 cup flour mixture.
  • Beat at high speed 2 minutes, scraping bowl occasionally.
  • Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
  • Turn out onto lightly floured board; cover and let rest 15 minutes.
  • Then, knead until smooth and elastic, about 15 minutes.
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  • Punch dough down; let rise again 30 minutes.
  • Punch dough down; turn out onto lightly floured board.
  • Divide into 3 equal pieces.
  • Shape into round balls.
  • Place in 3 greased 8 or 9 inch round cake pans.
  • Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
  • Bake at 350°F, about 50 minutes, or until done.
  • Remove from pans and cool on wire racks.

Questions & Replies

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  1. Three Kids Make Me Crazy
    This was a good bread, but it wasn't pumpernickel. I guess maybe I'm looking for something darker, I'm not sure.
  2. mianbao
    I was really suspicious of this bread - just couldn't figure out how an Eastern European peasant bread got chocolate in it. Then I thought, Laudee wouldn't say it was good if it wasn't. So, anyway, I tried it. I could smell the chocolate in the dough, and was thinking of how I would ever rate this. My daughter and husband had some when it was fresh-baked. "It's good, but what makes it that color?" asked my daughter. She couldn't guess. It is good. It really doesn't taste chocolatey. The texture is very nice and the chocolate adds a mysterious bitterness that is just right. So maybe it's not traditional. Afterall, it is 2003. Thank you, Laudee. I need to make another batch.



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