Dark Pumpernickel Bread Machine
Dive into the rich, hearty flavors of homemade *Dark Pumpernickel Bread* with this foolproof bread machine recipe. Crafted with a blend of rye, whole wheat, and bread flours, and enhanced by the deep essence of molasses and a touch of unsweetened cocoa powder, this recipe delivers a robust loaf with earthy undertones and a luscious dark color. The addition of caraway seeds adds a fragrant, signature tang, while vital wheat gluten ensures a perfectly chewy texture. Designed specifically for bread machines, this hands-off recipe requires just 10 minutes of prep before the machine works its magic, yielding a nutrient-packed, bakery-quality loaf in about 3 hours. Perfect as a base for sandwiches, a side for soups, or simply toasted with butter, this pumpernickel bread is a must-try for bread lovers wanting homemade flavor with minimal effort.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.25 cup Molasses
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Salt
- 1 teaspoon Caraway seeds
- 1 cup Bread flour
- 1 cup Rye flour
- 1 cup Whole wheat flour
- 2 tablespoons Vital wheat gluten
- 2 tablespoons Sugar
- 2.25 teaspoons Instant dry yeast
Instructions
Start by ensuring all your ingredients are at room temperature for better yeast activation.
Pour the warm water (about 110°F/43°C to avoid harming the yeast) into the bread machine pan.
Add the molasses and vegetable oil into the pan.
Sprinkle in the unsweetened cocoa powder, salt, and caraway seeds evenly over the wet ingredients.
Measure and add the bread flour, rye flour, and whole wheat flour on top of the wet ingredients, ensuring they cover the liquid completely.
Sprinkle the vital wheat gluten and sugar over the flour mixture, taking care to prevent it from directly touching the liquid.
Make a small well in the center of the dry ingredients and add the instant dry yeast into the well.
Place the bread machine pan into the machine and select the Basic or Whole Wheat setting (depending on your machine model) with a Medium crust option.
Press Start and let the bread machine mix, knead, rise, and bake the bread. This process typically takes about 3 hours.
Once the baking cycle is complete, carefully remove the bread pan using oven mitts and turn the bread out onto a wire cooling rack.
Let the bread cool completely (about 1 hour) before slicing for best texture and flavor.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 87.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2677 mg | 57% | |
*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.
