Nothing says cozy comfort quite like the rich, earthy aroma of freshly baked pumpernickel. Whether you’re craving a hearty sandwich, a warm slice with soup, or a show-stopping loaf to share, we’ve gathered 27 irresistible recipes that celebrate this beloved dark rye bread. Get ready to roll up your sleeves and discover your new favorite way to savor pumpernickel’s deep, molasses-kissed flavor.
Classic German Pumpernickel Bread
Rustic and robust, this dense rye bread delivers deep, malty flavor with a satisfying chew. Its dark color and earthy taste make it a hearty staple, perfect for sandwiches or toasted with butter. You’ll need patience for the long bake, but the results are worth it.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– 2 cups rye flour
– 1 cup whole wheat flour
– 1/2 cup pumpernickel meal
– 1/4 cup molasses
– 2 tbsp cocoa powder
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 1/2 cups warm water (110°F)
– 1 tbsp vegetable oil
Instructions
1. Combine 1 1/2 cups warm water (110°F) and 1 tbsp active dry yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add 2 cups rye flour, 1 cup whole wheat flour, 1/2 cup pumpernickel meal, 1/4 cup molasses, 2 tbsp cocoa powder, and 1 tsp salt to the bowl.
3. Mix with a wooden spoon until a sticky dough forms, about 2 minutes; tip: scrape the bowl sides to incorporate all flour.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic; tip: add more rye flour if too sticky.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and shape it into a loaf; place in a greased 9×5-inch loaf pan.
7. Cover the pan and let rise again for 45 minutes until the dough reaches the pan’s rim.
8. Preheat the oven to 300°F; bake the loaf for 2 hours until the internal temperature reaches 190°F.
9. Remove the bread from the oven and brush the top with 1 tbsp vegetable oil for a soft crust.
10. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Boldly textured with a moist, tight crumb, this bread offers a rich, slightly sweet flavor from the molasses. Serve it thinly sliced with smoked salmon or toasted with cream cheese for a savory treat.
Sourdough Pumpernickel Rye Bread
Master the art of tangy, dark bread with this sourdough pumpernickel rye. Its deep flavor and chewy texture make it a standout loaf for any meal. You’ll need a sourdough starter and patience for this rewarding bake.
Serving: 1 loaf | Pre Time: 12 hours | Cooking Time: 45 minutes
Ingredients
– 1 cup sourdough starter
– 1 1/2 cups warm water (110°F)
– 2 tbsp molasses
– 2 tbsp vegetable oil
– 1 tsp salt
– 2 cups rye flour
– 2 1/2 cups bread flour
– 1/4 cup cocoa powder
– 2 tbsp caraway seeds
Instructions
1. Combine 1 cup sourdough starter, 1 1/2 cups warm water (110°F), 2 tbsp molasses, and 2 tbsp vegetable oil in a large bowl.
2. Mix in 1 tsp salt, 2 cups rye flour, 2 1/2 cups bread flour, and 1/4 cup cocoa powder until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Fold in 2 tbsp caraway seeds evenly during the last minute of kneading.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature for 8 hours until doubled in size.
6. Punch down the dough and shape it into a round loaf on a parchment-lined baking sheet.
7. Score the top with a sharp knife in a cross pattern about 1/2 inch deep.
8. Cover the loaf and let it proof for 2 hours until it springs back slowly when poked.
9. Preheat the oven to 375°F and place a pan of water on the bottom rack to create steam.
10. Bake the loaf for 45 minutes until the internal temperature reaches 190°F and the crust is dark brown.
11. Cool the bread on a wire rack for at least 2 hours before slicing.
Bold flavors of cocoa and molasses shine through the tangy sourdough base, creating a dense, moist crumb. The caraway seeds add a subtle anise-like crunch that complements hearty soups or smoked meats. Slice it thick for a robust sandwich or toast lightly to bring out its rich aroma.
Herb and Onion Pumpernickel Bread
Unleash rich, savory flavors with this hearty herb and onion pumpernickel bread. Using rye flour and molasses creates a deep, earthy base, while fresh herbs and caramelized onions add aromatic complexity. It’s perfect for sandwiches, toast, or simply enjoying warm from the oven.
Serving: 1 loaf | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups bread flour
– 1 cup rye flour
– 1 tbsp active dry yeast
– 1 tbsp granulated sugar
– 1 ¼ cups warm water (110°F)
– 2 tbsp unsalted butter, melted
– ¼ cup molasses
– 1 tsp salt
– 1 large yellow onion, finely chopped
– 2 tbsp olive oil
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
Instructions
1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 8–10 minutes until caramelized and golden brown, stirring occasionally. Tip: Caramelize onions slowly to develop sweetness without burning.
2. Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
3. Add bread flour, rye flour, melted butter, molasses, salt, caramelized onions, rosemary, and thyme to the yeast mixture. Mix until a shaggy dough forms.
4. Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: Knead until dough passes the windowpane test—stretch a small piece thinly without tearing.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and shape into a round loaf. Place on a parchment-lined baking sheet.
7. Cover loaf and let rise for 30 minutes until puffy.
8. Preheat oven to 375°F. Score the top of the loaf with a sharp knife.
9. Bake for 40–45 minutes until the crust is dark brown and the loaf sounds hollow when tapped. Tip: Use an instant-read thermometer; internal temperature should reach 190°F.
10. Transfer bread to a wire rack and let cool completely before slicing.
Enjoy this bread’s dense, moist crumb and robust, savory flavor from the herbs and onions. It pairs wonderfully with sharp cheeses or hearty soups, and toasting enhances its aromatic notes.
Dark Chocolate Pumpernickel Loaf
Dark chocolate and pumpernickel create a surprisingly harmonious loaf that’s rich, earthy, and perfect for a sophisticated snack. This recipe yields a dense, moist bread with deep flavors, ideal for slicing and toasting.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 1/2 cups warm water (110°F)
– 2 tbsp honey
– 2 1/4 tsp active dry yeast
– 1 cup rye flour
– 1 1/2 cups bread flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp salt
– 3 tbsp unsalted butter, melted
– 4 oz dark chocolate (70% cacao), chopped
– 1 tbsp vegetable oil
Instructions
1. Combine 1 1/2 cups warm water (110°F), 2 tbsp honey, and 2 1/4 tsp active dry yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add 1 cup rye flour, 1 1/2 cups bread flour, 1/2 cup unsweetened cocoa powder, and 1 tsp salt to the yeast mixture.
3. Pour in 3 tbsp melted unsalted butter and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and knead in 4 oz chopped dark chocolate until evenly distributed.
7. Shape the dough into a loaf and place it in a 9×5-inch loaf pan greased with 1 tbsp vegetable oil.
8. Cover the pan and let the dough rise for 30 minutes until it reaches the rim.
9. Preheat the oven to 375°F while the dough rises.
10. Bake the loaf at 375°F for 50-55 minutes until the internal temperature reaches 190°F.
11. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
After baking, this loaf has a dense, fudgy crumb with a crisp crust and bittersweet chocolate notes that complement the rye. A slice toasted and topped with salted butter or cream cheese makes for an indulgent breakfast or dessert.
Honey and Molasses Pumpernickel Baguette
Just when you thought pumpernickel couldn’t get better, this baguette version adds a deep, sweet complexity. Honey and molasses create a rich, dark crumb with a subtle sweetness that’s perfect for any meal. It’s surprisingly simple to make at home, requiring just a few key ingredients and some patience for the rise.
Serving: 2 baguettes | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 1/4 cups warm water (110°F)
– 1 tbsp active dry yeast
– 1/4 cup honey
– 1/4 cup molasses
– 2 tbsp vegetable oil
– 1 tbsp salt
– 2 cups rye flour
– 3 1/2 cups bread flour
– 1 egg white
– 1 tbsp water
Instructions
1. Combine 2 1/4 cups warm water (110°F), 1 tbsp active dry yeast, 1/4 cup honey, and 1/4 cup molasses in a large mixing bowl. Let sit for 5 minutes until foamy.
2. Stir in 2 tbsp vegetable oil and 1 tbsp salt until fully incorporated.
3. Add 2 cups rye flour and mix until a thick paste forms.
4. Gradually add 3 1/2 cups bread flour, 1/2 cup at a time, mixing until a shaggy dough forms.
5. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours until doubled in size.
7. Punch down dough and divide into two equal portions.
8. Roll each portion into a 14-inch log and place on a parchment-lined baking sheet.
9. Cover with a clean kitchen towel and let rise for 45 minutes until puffy.
10. Preheat oven to 375°F and place a shallow pan on the bottom rack.
11. Whisk together 1 egg white and 1 tbsp water in a small bowl.
12. Brush egg wash over both baguettes, then make three diagonal slashes on each with a sharp knife.
13. Pour 1 cup hot water into the preheated pan to create steam, then immediately place baguettes in the oven.
14. Bake for 20-25 minutes until deeply browned and internal temperature reaches 190°F.
15. Transfer to a wire rack and let cool completely before slicing.
Ultimate texture features a crisp, glossy crust giving way to a moist, tight crumb with a satisfying chew. The honey provides a gentle sweetness that balances the earthy rye and bitter molasses notes perfectly. Serve thick slices toasted with sharp cheddar or use for a robust roast beef sandwich that won’t get soggy.
Mini Pumpernickel Rolls with Seeds
Pumpernickel rolls offer a hearty, nutty flavor that’s perfect for small gatherings. These mini versions are packed with seeds for extra crunch and nutrition. They’re surprisingly simple to make at home with basic ingredients.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups bread flour
– 1 cup rye flour
– 1 tablespoon active dry yeast
– 1 tablespoon cocoa powder
– 1 tablespoon molasses
– 1 teaspoon salt
– 1 cup warm water (110°F)
– 2 tablespoons vegetable oil
– ¼ cup mixed seeds (such as sunflower, pumpkin, sesame)
Instructions
1. Combine 1 cup warm water (110°F), 1 tablespoon molasses, and 1 tablespoon active dry yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Add 2 cups bread flour, 1 cup rye flour, 1 tablespoon cocoa powder, 1 teaspoon salt, and 2 tablespoons vegetable oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down dough and divide into 12 equal pieces. Roll each piece into a tight ball.
6. Dip each ball into ¼ cup mixed seeds, pressing gently to adhere seeds to the surface.
7. Place seeded rolls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover and let rise for 30 minutes.
8. Preheat oven to 375°F while rolls rise.
9. Bake rolls at 375°F for 20-25 minutes until they sound hollow when tapped on the bottom.
10. Transfer rolls to a wire rack to cool completely before serving.
Hearty and dense, these rolls have a satisfying chew with a crisp, seeded crust. The cocoa and molasses lend a subtle sweetness that pairs well with savory toppings. Try splitting them for mini sandwiches or serving alongside a robust soup.
Caraway Seed Pumpernickel Flatbread
Venture beyond ordinary bread with this Caraway Seed Pumpernickel Flatbread, a dense, earthy loaf that’s surprisingly simple to make. Its robust flavor comes from rye and molasses, while caraway seeds add a distinctive, aromatic note. Perfect for sandwiches or served with hearty soups.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups rye flour
– 1 cup all-purpose flour
– 1 tbsp caraway seeds
– 1 tsp salt
– 1 tsp instant yeast
– 1 1/4 cups warm water (110°F)
– 2 tbsp molasses
– 1 tbsp olive oil
Instructions
1. In a large bowl, combine 2 cups rye flour, 1 cup all-purpose flour, 1 tbsp caraway seeds, 1 tsp salt, and 1 tsp instant yeast.
2. In a separate bowl, whisk together 1 1/4 cups warm water (110°F) and 2 tbsp molasses until fully blended.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Tip: If the dough feels too sticky, add 1 tbsp all-purpose flour at a time until manageable.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and shape it into a flat, round disc about 1/2-inch thick on a parchment-lined baking sheet.
8. Cover the shaped dough with the damp cloth and let it rest for 30 minutes.
9. Preheat your oven to 425°F during the last 10 minutes of resting.
10. Brush the top of the dough with 1 tbsp olive oil and use a sharp knife to score shallow lines in a crisscross pattern.
11. Tip: Scoring helps the bread expand evenly and prevents cracking during baking.
12. Bake the flatbread at 425°F for 20-25 minutes until the crust is dark brown and sounds hollow when tapped.
13. Tip: For a crispier crust, place a pan of water on the oven’s bottom rack to create steam.
14. Transfer the flatbread to a wire rack and let it cool for at least 15 minutes before slicing.
15. Makes a chewy, dense flatbread with a deep molasses sweetness and a pronounced caraway aroma. Serve it warm with butter or use it as a base for open-faced sandwiches topped with smoked salmon and cream cheese.
Pumpernickel Sandwich Bread with Dill
Bold and earthy, this pumpernickel sandwich bread gets a fresh twist with dill. Its dense crumb and tangy flavor make it perfect for hearty sandwiches. You’ll love the aromatic herb notes in every slice.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups warm water (110°F)
– 2 tbsp active dry yeast
– 1 tbsp granulated sugar
– 3 cups bread flour
– 1 cup rye flour
– 1/4 cup unsweetened cocoa powder
– 2 tbsp vegetable oil
– 1 tbsp salt
– 1/4 cup chopped fresh dill
Instructions
1. Combine 2 cups warm water (110°F), 2 tbsp active dry yeast, and 1 tbsp granulated sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Add 3 cups bread flour, 1 cup rye flour, 1/4 cup unsweetened cocoa powder, 2 tbsp vegetable oil, and 1 tbsp salt to the yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add 1 tbsp bread flour at a time.
4. Incorporate 1/4 cup chopped fresh dill into the dough by kneading for 2 minutes until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake the loaf for 35 minutes until the internal temperature reaches 190°F. Tip: Tap the bottom—it should sound hollow when done.
8. Remove the bread from the pan and cool completely on a wire rack for 2 hours before slicing. Tip: Cooling prevents a gummy texture.
Moist and dense with a tight crumb, this bread has a rich, slightly sweet flavor from the cocoa balanced by the bright dill. Try it toasted with cream cheese and smoked salmon for a savory treat, or use it for robust turkey sandwiches.
Spelt and Pumpernickel Swirl Bread
Ditch the bland white loaf—this spelt and pumpernickel swirl bread brings deep, nutty flavor and striking visual appeal to your table. It’s a straightforward project with a rewarding payoff, perfect for sandwiches or toast. Serving: 1 loaf | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 tbsp granulated sugar
– 1 ½ cups spelt flour
– 1 ½ cups bread flour
– 1 tsp fine sea salt
– 2 tbsp unsalted butter, softened
– ½ cup pumpernickel flour
– 2 tbsp unsweetened cocoa powder
– 2 tbsp molasses
– 1 tbsp vegetable oil
Instructions
1. Combine 1 ½ cups warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar in a large bowl; let sit for 5 minutes until foamy.
2. Add 1 ½ cups spelt flour, 1 ½ cups bread flour, 1 tsp fine sea salt, and 2 tbsp unsalted butter to the yeast mixture; mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic; place in an oiled bowl, cover, and let rise for 1 hour until doubled.
4. Divide the dough into two equal portions; set one portion aside.
5. To the other portion, knead in ½ cup pumpernickel flour, 2 tbsp unsweetened cocoa powder, and 2 tbsp molasses until fully incorporated and evenly colored.
6. Roll out the plain dough into a 9×12-inch rectangle on a lightly floured surface.
7. Roll out the pumpernickel dough into a matching 9×12-inch rectangle; place it directly on top of the plain dough.
8. Tightly roll the stacked dough from the short end into a log, pinching the seam to seal.
9. Place the log seam-side down in a greased 9×5-inch loaf pan; cover and let rise for 45 minutes until it crests the pan rim.
10. Preheat the oven to 375°F during the last 15 minutes of rising.
11. Bake the loaf at 375°F for 35 minutes, or until the internal temperature reaches 190°F and the top is golden brown.
12. Remove the bread from the pan and let it cool completely on a wire rack before slicing. Zero in on that marbled swirl when you cut—it reveals a beautiful contrast of light and dark layers. The spelt offers a tender, slightly sweet crumb, while the pumpernickel adds earthy depth with hints of cocoa and molasses. Serve it thickly sliced for robust sandwiches or lightly toasted with butter for a hearty breakfast.
Veggie-Stuffed Pumpernickel Bundles
You’ll love these veggie-stuffed pumpernickel bundles for a quick, satisfying meal. They’re packed with flavor and perfect for busy weeknights. Let’s get straight to the recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 pumpernickel sandwich thins
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup chopped mushrooms
– 1 cup chopped spinach
– 1/2 cup shredded carrots
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup marinara sauce
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute.
3. Add 1 small diced onion and cook for 3 minutes until translucent.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 1 cup chopped mushrooms and cook for 5 minutes until softened.
6. Mix in 1 cup chopped spinach and 1/2 cup shredded carrots, cooking for 2 minutes until wilted.
7. Transfer the vegetable mixture to a bowl and let it cool for 5 minutes.
8. Combine the cooled vegetables with 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 beaten egg, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Carefully separate the 4 pumpernickel sandwich thins into halves to create 8 thin rounds.
10. Spoon 2 tbsp of the vegetable-cheese mixture onto the center of each pumpernickel round.
11. Gently fold the edges of the pumpernickel over the filling, pressing to seal and form a bundle.
12. Place the bundles seam-side down on the prepared baking sheet.
13. Bake at 375°F for 20 minutes until the pumpernickel is crisp and the filling is heated through.
14. While baking, heat 1 cup marinara sauce in a small saucepan over low heat for 5 minutes.
15. Serve the warm bundles with the marinara sauce for dipping.
These bundles offer a delightful contrast with a crisp pumpernickel exterior and a creamy, savory vegetable filling. The marinara sauce adds a tangy complement that enhances the earthy flavors. Try serving them alongside a simple green salad for a complete, satisfying meal.
Olive and Sun-Dried Tomato Pumpernickel
A savory twist on classic pumpernickel, this olive and sun-dried tomato loaf delivers bold Mediterranean flavors in every slice. Perfect for sandwiches or toasted with cheese, it’s a hearty homemade bread that’s surprisingly simple to make.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups pumpernickel flour
– 1 cup all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 1/4 cups warm water (110°F)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 cup chopped kalamata olives
– 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
– 1 tbsp honey
Instructions
1. In a large bowl, combine warm water (110°F), honey, and yeast; let sit for 5 minutes until foamy.
2. Add pumpernickel flour, all-purpose flour, salt, and olive oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Fold in chopped kalamata olives and sun-dried tomatoes until evenly distributed throughout the dough.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and shape into a loaf; place in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30 minutes until dough crests the pan rim.
8. Preheat oven to 375°F and bake loaf for 40-45 minutes until internal temperature reaches 190°F.
9. Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Hearty and aromatic, this bread features a dense, moist crumb studded with briny olives and tangy tomatoes. Slice thick for robust sandwiches or toast lightly to enhance its earthy pumpernickel base. For a creative twist, serve alongside olive tapenade or as part of a charcuterie board.
Nutty Pumpernickel Bread with Walnuts
Fragrant and hearty, this nutty pumpernickel bread brings deep, earthy flavors to your table. Walnuts add a satisfying crunch to every slice, making it perfect for sandwiches or toast. It’s a straightforward recipe that yields impressive results.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups bread flour
– 1 cup rye flour
– 1 cup whole wheat flour
– 1 ½ cups warm water (110°F)
– 2 tbsp molasses
– 2 tbsp vegetable oil
– 2 tsp active dry yeast
– 1 ½ tsp salt
– 1 cup chopped walnuts
– 1 tbsp cornmeal for dusting
Instructions
1. In a large bowl, combine 2 cups bread flour, 1 cup rye flour, and 1 cup whole wheat flour.
2. In a separate bowl, whisk together 1 ½ cups warm water (110°F), 2 tbsp molasses, 2 tbsp vegetable oil, and 2 tsp active dry yeast until dissolved.
3. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Fold in 1 cup chopped walnuts and 1 ½ tsp salt evenly throughout the dough.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and shape it into a loaf on a surface dusted with 1 tbsp cornmeal.
8. Place the loaf in a greased 9×5-inch loaf pan, cover, and let rise for 30 minutes.
9. Preheat the oven to 375°F while the dough rises.
10. Bake the bread at 375°F for 45 minutes or until the internal temperature reaches 190°F and the crust is dark brown.
11. Tip: Use a thermometer to check doneness for a perfectly baked loaf without guesswork.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes.
13. Transfer the bread to a wire rack to cool completely before slicing.
14. Tip: Cooling fully prevents a gummy texture and makes slicing easier.
15. Tip: For extra crunch, toast slices lightly and spread with butter or cream cheese.
Packed with texture, this bread offers a dense, moist crumb from the rye and whole wheat flours, balanced by the walnuts’ crunch. Its rich, slightly sweet flavor from molasses pairs well with savory toppings like smoked salmon or sharp cheddar. Try it toasted for breakfast or as a sturdy base for hearty sandwiches.
Cheese and Jalapeño Pumpernickel Twists
Unwind with these savory twists that combine spicy jalapeño, sharp cheddar, and earthy pumpernickel for a perfect snack. They’re easy to make and disappear fast. Get ready to bake a batch that’ll impress any crowd.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped pickled jalapeños
– 1/3 cup cold water
– 1 large egg, beaten
– 1 tbsp coarse sea salt
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
5. Stir in 3/4 cup shredded sharp cheddar cheese and 1/4 cup finely chopped pickled jalapeños until evenly distributed.
6. Gradually add 1/3 cup cold water, mixing with a fork until a dough forms.
7. Tip: If the dough feels dry, add water 1 tbsp at a time to avoid over-hydrating.
8. Turn the dough onto a lightly floured surface and knead gently 4-5 times until smooth.
9. Roll the dough into a 12×8-inch rectangle, about 1/4-inch thick.
10. Cut the rectangle into 12 even strips using a sharp knife or pizza cutter.
11. Twist each strip by holding both ends and rotating in opposite directions.
12. Place the twists on the prepared baking sheet, spacing them 1 inch apart.
13. Brush each twist lightly with 1 large egg, beaten, using a pastry brush.
14. Sprinkle 1 tbsp coarse sea salt evenly over the twists.
15. Tip: For extra crispiness, chill the twists on the baking sheet for 10 minutes before baking.
16. Bake at 400°F for 12-15 minutes, or until golden brown and firm to the touch.
17. Tip: Rotate the baking sheet halfway through baking for even browning.
18. Transfer the twists to a wire rack to cool for 5 minutes before serving.
Delight in the crispy exterior and soft, cheesy interior of these twists. Their spicy kick from the jalapeños pairs perfectly with the rich cheddar. Serve them warm with a cold dip or as a standout appetizer at your next gathering.
Sweet Raisin Pumpernickel Breakfast Loaf
Rise and shine with this hearty, slightly sweet loaf that’s perfect for a cozy morning. It combines the deep, malty flavor of pumpernickel with plump raisins for a satisfying start. You’ll love it toasted with a swipe of butter or cream cheese.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups warm water (110°F)
– 2 tbsp honey
– 2 ¼ tsp active dry yeast
– 2 cups bread flour
– 1 cup rye flour
– ½ cup whole wheat flour
– ¼ cup unsweetened cocoa powder
– 2 tbsp molasses
– 2 tbsp vegetable oil
– 1 ½ tsp salt
– 1 cup raisins
Instructions
1. Combine 1 ½ cups warm water (110°F), 2 tbsp honey, and 2 ¼ tsp active dry yeast in a large bowl. Let it sit for 5 minutes until foamy.
2. Add 2 cups bread flour, 1 cup rye flour, ½ cup whole wheat flour, ¼ cup unsweetened cocoa powder, 2 tbsp molasses, 2 tbsp vegetable oil, and 1 ½ tsp salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Tip: Knead until the dough passes the windowpane test—stretch a small piece thinly without tearing.
5. Gently knead in 1 cup raisins until evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the risen dough to release air bubbles, then shape it into a loaf.
8. Place the loaf in a greased 9×5-inch loaf pan, cover, and let rise again for 45 minutes.
9. Tip: For a crisp crust, slash the top of the loaf with a sharp knife just before baking.
10. Preheat the oven to 375°F while the loaf rises.
11. Bake the loaf at 375°F for 40-45 minutes until the internal temperature reaches 190°F and the crust is dark brown.
12. Tip: Tap the bottom of the loaf—it should sound hollow when fully baked.
13. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
A dense, moist crumb studded with sweet raisins makes this loaf irresistible. The cocoa and molasses lend a rich, almost chocolatey depth without being overly sweet. Try it toasted with a dollop of ricotta and a drizzle of honey for a decadent twist.
Conclusion
Zesty, wholesome, and wonderfully versatile—these 27 pumpernickel bread recipes offer something special for every home cook. Whether you’re baking a classic loaf or trying a creative twist, there’s a delicious adventure waiting in your kitchen. We’d love to hear which recipes you try! Share your favorites in the comments below and pin this article to your Pinterest boards to save for later. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
