Pumpernickel Bread


by: NYC Cook

If you want the pumpernickel to be dark brown instead of gray, add some cocoa powder to the dough during kneading. This recipe can be made with a natural starter or with yeast. Makes two 6-cup or three 4-cup loaves.


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serves: 2

3 cups pumpernickel flour

2 cups all-purpose flour

1 cup sugar (and 3/4 cup water for the caramel syrup)

1 1/2 cups water (barely warm)

2 cups sourdough starter (or 1 1/2 teaspoons active dry yeast proofed in 3/4 cup barely warm water)

1 1/4 teaspoons salt

1/2 cup unsweetened cocoa powder (optional)

loaf Oil for pans

Nutrition Facts
Pumpernickel Bread

Servings Per Recipe: 2

Amount per Serving

Calories: 1700

  • Total Fat: 8 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1646.9 mg
  • Total Carbs: 370.1 g
  •     Dietary Fiber: 16.1 g
  •     Sugars: 102.7 g
  • Protein: 44.3 g

how is this calculated?

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1.  Start by making the caramel: Stir sugar in a heavy bottom saucepan until melted and deep brown.

2.  Pour in 3/4 cup water; stand back. Boil for about 1 minute to dissolve the caramel.

3.  Pour the caramel mixture and 1/2 cup plus 2 tablespoons water over the two kinds of flour.

4.  Add the salt, then work in the starter or yeast and the remaining water.

5.  Knead until smooth and let double in volume. Punch down the dough.

6.  Knead in the optional cocoa powder either by hand or in the mixer.

7.  Fold the sides ofthe loaves in tovvard the center until they have a cylindrical shape the size of your loaf pans.

8.  Put the dough in the oiled loaf pans. Let proof until doubled in volume. Bake.

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