Bread Machine Pumpernickel Bread

I’ve made this recipe exactly as written many times in my breadmaker – highly recommend the “dark crust” setting since the inside is so amazingly moist and chewy and it’s great with a crunchier crust. Sometimes I prefer it with a tablespoon less of cocoa and a pinch more salt, especially for sandwich bread. Definitely recommend dissolving the molasses in the warm water before adding to the machine. So glad I found this, it’s a house fave!

We liked this recipe but the flavor wasn’t quite what we were going for. We followed the recipe to a T, using the optional ingredients, as well. It didn’t have that ‘bought it from the bakery’ flavor I was looking for. Still, pretty good.

Texture of bread was good. Flavor of cocoa a bit too strong. Instead of rye flour, used half cup more bread flour and half cup more wheat flour. Used Basic setting on bread machine and baking time was good.

I did not have the gluten, followed the rest of the recipe as written. Very good bread, we enjoyed it a great deal! Keeping this recipe!

I have made this many times and it is delicious. I use it to make reubens in a panini press. Dale

This is a lovely bread. I added 2 teaspoons of espresso powder, and used black cocoa powder, to get the blackest black. I also added a handful of chopped dried fruit. It was delicious.

Loved it! Snow storm Izzy was coming so I wanted to make something that would keep me warm incase I lost power. So I made some venison stew and this pumpernickel bread. Both came out delicious.

I didn’t have molasses so I used honey. I had dark cocoa so I used only 2 tablespoons. Great dough, excellent bread!

Made this recipe for my hubby. Didn’t have cocoa so substituted my Cacao Bliss. Also didn’t have whole wheat flour so substituted fine almond flour. Hubby said it was soft and tasted great! Making another loaf for camping this weekend!

Absolutely marvelous! I’d give it a full five stars but I made a few alterations based upon my experiences and other reviews. Although it’s not stated this results in a 2lb loaf, I baked mine using the wheat medium crust setting. Instead of all mollases I simply used 1/2 mollases 1/2 honey and reduced the cocoa to 2T. Oil is pretty bland so I swapped it for 2T unsalted butter which I warmed in a mug with the honey mollases mixture which allowed me add room temperature water. The 4 stars are for my version which fell slightly but baked beautifully with a marvelous crumb and a amazing taste! This popped all the way to the top of my bread machine.

This tastes NOTHING like pumpernickel bread. We chose not to use the caraway seeds, and maybe that’s the problem, but I’m super disappointed. Beyond the taste, the ingredients did make an edible loaf of bread. It just isn’t pumpernickel.

I made this bread today for the first time and I have to say that I will be making many more times in the future. I made one change to the recipe, I added 1 tbsp rye improver in addition to the vital wheat gluten. The resulting loaf is light and fluffy. Serious winner.

I used all of the ingredients and the amounts listed except for the caraway seeds. I used about 2 teaspoons of the seeds. The bread is delicious! It did not rise as my white bread, honey wheat bread and Hawaiian breads do, so I’m not sure about that. I did mix the molasses and water together s suggested by one of the readers.! Will make again and again!

Loved it. Perfect in taste and texture. Next time I will let in bake in the oven, but the breadmaker does all the hard work. I milled my own rye and wheat.

Tasted great and I followed the recipe exactly. Grew texture!

This did not mix well in my machine. The molasses caused the flour to stick to the pan. I had to use a spatula to remove it from the sides so it would mix into the ball of dough. It resulted in a loaf that was rough and irregular on the top. I think dissolving the molasses in the warm water first might help with this issue. The bread was moist and tasted good. Just disappointed in the lack of height and the appearance. I did use vital gluten, and my yeast was a new package.

This recipe was a success! We’ve already made it a few times. Love it!

3 *TABLESPOONS* of cocoa powder? That was a bit too strong. I’ll try it again with a little less cocoa (maybe a tablespoon, 3 teaspoons seems more sensible)

At another posters suggestion, I used some decaff coffee instead of just water. I found out too late I was out of rye flour so I used a cup and a half of whole wheat and two full cups of bread flour. It was a little dry and took some hand kneading (I’m going to try again with an additional 1/8 cup of water or coffee) but turned out very nice. Very dense but lovely dark pumpernickel flavor. Might adjust the yeast to a full tablespoon as well to get a little more rise.

Made as written and it turned out very nicely

I’ve made this recipe 3 times. The first 2 times I made it into rolls for a party (dough made in bread maschine, then shape, rise and bake for about 20 minutes) and the third time made it into a loaf and 1 roll. All were enjoyed, even though I couldn’t find my whole wheat flour the last time and made it with an extra cup of rye flour instead.