Bread Machine Pumpernickel Bread
Dive into the hearty, rustic flavors of homemade Bread Machine Pumpernickel Bread, a classic loaf made effortless with your bread machine. This recipe blends a trio of flours—bread, rye, and whole wheat—infused with molasses, unsweetened cocoa powder, and a hint of instant coffee to achieve its signature rich, earthy taste and dark hue. A touch of caraway seeds adds a traditional tangy aroma, while vital wheat gluten ensures a beautifully tender crumb. Perfectly suited to the whole wheat cycle on your bread machine, this time-saving recipe delivers bakery-quality results with minimal effort. Serve it alongside soups, use it for sandwiches, or enjoy it toasted with butter for an irresistible crunch. With its unique flavor profile and wholesome ingredients, this pumpernickel bread is a must-try for bread lovers looking to elevate their homemade baking repertoire.
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Recipe Information
Ingredients
- 1.25 cups Water
- 0.25 cups Molasses
- 2 tablespoons Butter
- 2 cups Bread flour
- 1 cup Rye flour
- 1 cup Whole wheat flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant coffee granules
- 1.5 teaspoons Salt
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Vital wheat gluten
- 2 teaspoons Dry yeast
Instructions
Add the water, molasses, and butter into the bread machine’s pan.
Layer the bread flour, rye flour, and whole wheat flour on top of the liquid ingredients to create a barrier.
Sprinkle the cocoa powder, instant coffee granules, salt, brown sugar, and caraway seeds (if using) evenly over the flour layer.
Add the vital wheat gluten and ensure it is evenly distributed.
Make a small indentation in the top of the dry ingredients and add the dry yeast. Do not let the yeast touch the liquid ingredients.
Place the bread machine pan into the machine and select the whole wheat cycle. If your bread machine allows, use the dark crust setting for a traditional pumpernickel look and flavor.
Press start and let the bread machine knead, rise, and bake the dough according to the program.
Once the cycle is complete, carefully remove the bread pan with oven mitts and transfer the loaf to a wire rack to cool completely before slicing.
Store leftover bread in an airtight container or bag at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
