This bread machine pumpernickel is a hearty, rye-forward loaf with a dark color and a gentle sweetness from molasses. Bread flour helps it rise more reliably than a loaf made with rye alone, while cocoa and caraway add familiar pumpernickel depth without making the method complicated.
Ingredients
- 1 1/3 cups lukewarm water
- 2 tablespoons unsulfured molasses
- 2 tablespoons neutral oil, such as canola oil
- 1 tablespoon cider vinegar
- 1 1/2 cups bread flour
- 1 cup medium or dark rye flour
- 1/2 cup whole wheat flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant coffee granules, optional
- 1 1/2 teaspoons fine salt
- 1 teaspoon caraway seeds
- 2 teaspoons bread-machine or instant yeast
This makes one medium loaf, suited to a bread machine that handles a loaf of about 1 1/2 pounds. Check your machine’s manual for its recommended ingredient order and maximum flour capacity. If your machine is smaller, do not assume the full recipe will fit; use a recipe scaled for that capacity instead.
Instructions
- Check the machine instructions. Bread machines differ in the order they require for wet ingredients, dry ingredients, and yeast. Follow the order in your manual if it differs from the one below. Make sure the kneading paddle is in place and the pan is clean and seated correctly.
- Add the liquids. Pour the water into the bread pan, then add the molasses, oil, and cider vinegar. Measure the molasses into a lightly oiled spoon so it slides off more easily. The water should feel lukewarm, not hot; very hot water can damage yeast.
- Add the flours and flavorings. Spoon in the bread flour, rye flour, and whole wheat flour. Add the cocoa, optional instant coffee, salt, and caraway. Keep the yeast separate from the salt for now. If your machine calls for liquids first, make a small well in the flour at the center of the pan for the yeast.
- Add the yeast and choose a cycle. Put the yeast in the well, keeping it dry until the machine starts mixing. Choose a basic or whole-wheat cycle for a medium loaf, with a medium crust setting if your machine offers one. Select the loaf size closest to 1 1/2 pounds. The basic cycle is a good first choice because rye dough can be heavier than an all-white-flour dough.
- Watch the dough during the first kneading. When the ingredients have begun to come together, lift the lid briefly and look at the dough. It should gather into a soft, slightly tacky ball and pull away from most of the pan. Rye dough is naturally stickier than white bread dough, so it may cling a little to the bottom or sides. If it looks like a loose batter, add bread flour a tablespoon at a time. If it is dry, rough, or leaving flour in the pan, add water a teaspoon at a time. Give each addition time to mix before deciding whether it needs more.
- Let the machine finish, then cool the loaf. Avoid opening the lid once the rise is underway, since a collapse can result if the loaf loses support. When baking is complete, use oven mitts to lift out the pan. Turn the loaf onto a rack, remove the paddle if it is caught in the bottom, and let the bread cool fully before slicing. Cooling allows the crumb to set and makes neat slices easier.
Tips
- Measure flour gently. Stir the flour in its container, spoon it into the measuring cup, and level the top. Scooping directly with the cup can pack in extra flour, leaving the loaf dense or dry. A kitchen scale is useful if you already have one, but the cup measurements work when measured consistently.
- Expect a tacky dough. Rye flour absorbs water differently from bread flour and does not form the same stretchy dough. Resist the urge to keep adding flour until the dough feels dry. Make small adjustments only after the machine has mixed long enough for the flour to hydrate.
- Use fresh yeast and flour. Yeast that has been open for a long time may rise poorly, and old whole-grain flour can develop stale flavors. Keep yeast sealed according to its package directions. Store rye and whole wheat flour in a cool, dry place, or refrigerate them if you need to keep them longer.
- Adjust for your machine, not just the recipe. The dough check is especially helpful when the room is humid or the flour has been stored differently. Make only small corrections during kneading, and take notes for your next loaf. A machine’s cycle names and loaf settings vary, so use its manual when choosing a program.
Serving Suggestions
Let the loaf cool before cutting it with a serrated knife. Its savory, slightly sweet flavor works well with butter, cream cheese, or a sharp cheese. For lunch, use thin slices for a sandwich with roasted vegetables, egg salad, or sliced turkey. The hearty rye flavor also pairs nicely with mustard, pickles, and other tangy sandwich fillings.
Serve the bread alongside soup or a substantial salad, or toast a slice and top it with avocado or a soft-cooked egg. The crumb is sturdy enough for open-faced toppings, but slicing it very thick can make the rye flavor feel heavier. If the loaf is fresh and soft, a light toast brings out its aroma without drying it out. For a small snack, try a toasted slice with butter and a little honey; the sweetness complements the molasses without turning the bread into dessert.
Variations
For a more pronounced caraway flavor, increase the seeds to 1 1/2 teaspoons. If you prefer a milder loaf, leave them out. You can also add 1/4 cup of chopped walnuts or sunflower seeds. Add them at the machine’s mix-in signal, or near the end of kneading if your machine does not have one. Adding them too early can break them up and distribute them less evenly.
For a loaf with a stronger rye character, replace 1/4 cup of the bread flour with rye flour. The result may be a little denser, so check the dough carefully during kneading and add a small splash of water only if it is stiff and dry. Avoid replacing all the bread flour with rye in this recipe: rye has less gluten-forming ability, and a machine loaf made entirely with rye needs a different formula and method.
To make the flavor less sweet, reduce the molasses to 1 tablespoon, but keep the liquid balance in mind: molasses contributes both sweetness and moisture. For a deeper color, retain the cocoa and coffee; the small amount of cocoa is for color and flavor, not a chocolate-bread effect. If you do not use coffee, simply omit it rather than adding extra liquid. These changes are best made one at a time so you can tell how each affects the loaf.
Storage and Reheating
Once completely cool, keep the loaf in a bread bag or a tightly closed container at room temperature. It is best within 2 to 3 days. Avoid sealing it while warm, because trapped steam can make the crust damp. A cut loaf can dry out faster, so place the cut side against the board or wrap it well between servings.
For longer storage, slice the cooled loaf, separate slices with small pieces of parchment if desired, and freeze them in a well-sealed freezer bag. Use within 2 months for the best quality. Take out only the slices you need and toast them straight from frozen, or let them thaw at room temperature. Freezing the loaf whole is also possible, but slices are more convenient when you want just a serving or two.
Reheat individual slices in a toaster or toaster oven until warm and lightly crisp. For a softer slice, warm it briefly in a covered pan over low heat, turning once. Bread does not need reheating for safety; these methods are simply for restoring warmth and texture. If the loaf has an unusual smell, visible mold, or a damp, spoiled appearance, discard it rather than trying to salvage it by toasting.
Frequently Asked Questions
Can I make this loaf with only rye flour?
Not reliably with this formula. Rye flour behaves differently from wheat flour and does not create the same elastic structure, so a machine loaf made entirely with rye is likely to be compact or gummy. Keep the bread flour in this recipe, or choose a formula designed specifically for a high-rye loaf.
Why did my pumpernickel loaf sink in the middle?
A sunken top can happen when the dough is too wet, the yeast is weak, or the loaf rises more than its structure can support. Check the dough during kneading and make only small liquid adjustments. Also check that the yeast is fresh and use the cycle and loaf size recommended for your machine.
Can I use active dry yeast instead?
Often, but follow the directions on the yeast package and your machine manual. Some bread machines call for active dry yeast to be dissolved first; others can accommodate it with a different placement or cycle. Use the same quantity only if the package or machine instructions support that substitution.
Do I need the cocoa and instant coffee?
The cocoa helps give the loaf its darker color and adds a subtle roasted note. The small amount of instant coffee is optional and adds depth without making the bread taste strongly of coffee. You can omit the coffee; leaving out the cocoa will make the loaf lighter and less characteristic in color.
Can I delay the start of the machine?
Use a delay timer only if your machine manual says it is suitable for this recipe and its ingredients. Wet ingredients sit with the flour and yeast during the delay, so results can vary, especially in a warm room. If using a delay, keep the yeast dry and separate from the liquid and salt until mixing begins, as your machine’s instructions direct.
Why is the loaf dense even though it rose?
Rye bread is naturally more compact than many white loaves, but a very heavy crumb may mean the flour was packed into the measuring cup, the dough was too dry, or the yeast did not work well. Measure the flour carefully and check the dough during kneading. Let the baked loaf cool completely before judging its texture, since warm rye bread can seem gummy when cut too soon.