Pumpernickel – Dark Rye Break

Enough recipes already.  I need to get onto causing trouble with my Socon political postings….  But, this was requested, so what the heck.  I found this recipe online somewhere, but it is fairly easy and makes tasty bread.

Bread - Pumpernickel - Dark Rye
Prep Time
20 mins
Cook Time
35 mins
Total Time
2 hrs 55 mins
This is a robust, Russian style rye bread. It goes well with meat, spreads, mustards, and beer.
Course: Breads
Cuisine: European
Servings: 2 loaves
Author: John Winslow
  • 1 1/2 tbsp Active Dry Yeast I only use Fleischmann’s
  • 1 1/2 cups warm water 110º
  • 1/2 cup Mollasses
  • 4 tsp salt
  • 2 tbsp shortening Crisco Vegetable Shortening
  • 2 tbsp Caraway Seeds
  • 2 3/4 cups Rye Flour
  • 3 cups White Flour give or take Best For Bread
  1. In a large bowl, combine water and yeast. Stir until yeast is disolved. Let sit for 5 – 10 minutes so the yeast activates
  2. Stir in the molasses, salt, shortening, caraway seed, and rye flour.
  3. Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather.
  4. Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time
  5. Place dough in greased bowl. Flip dough over so that top is lightly greased.
  6. Cover and let dough rise in warm place for about an hour or until double in size.
  7. Punch down dough. Cover and let rise for another 45 minutes.
  8. Punch down dough a second time. Turn out on lightly floured board and knead dough briefly.
  9. Cut dough in half. Shape each half into small, round loaf. If you want one large loaf, just shape into a large loaf
  10. This is completely optional. Melt some butter and whip in on egg white. Brush this on the loaf/loaves
  11. Place Loaf/Loaves on a greased baking sheet.
  12. Bake at 375º for approximately 35 minutes, or until loaf has a hollow sound when tapped with a wooden spoon.
Recipe Notes

After the bread has cooled a bit, pour a large glass of beer and enjoy it will pumpernickel bread and some nice strong cheese. This step is NOT OPTIONAL.