Fresh Pumpernickel Bread

Scrumptious Pumpernickel Bread


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This delicious traditional rye bread mixed with sesame seeds and cocoa is perfect to have at breakfast. A simple recipe to follow and full of flavor.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

12 servings


  • 1 C. rye flour
  • 1⁄2 C. cornmeal
  • 1⁄2 C. whole wheat flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2-1 tsp. caraway seed
  • 1 tsp. cocoa
  • 2 eggs, beaten
  • 1⁄4 C. molasses
  • 3⁄4 C. milk
  • 1⁄4 C. extra virgin olive oil
  • 1⁄2 T. sesame seeds

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Begin by preheating oven to 350 degrees F. In a bowl mix the rye flour, cornmeal, whole wheat flour, baking powder, baking soda, cocoa, and caraway seeds. Once mixture becomes soft, add the milk, oil, eggs, and molasses. Mix until dough begins to hold together and knead by hand for 7 minutes and sprinkle with sesame seeds. Place batter into a lightly greased pan. Let it bake for 30 minutes.

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