Sliced Pumpernickel Bread

Sliced Pumpernickel Bread


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Make a light appetizer for guests with this recipe. Warm pumpernickel bread cut into sticks served with butter is a picnic-ready side dish.

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Chicago, IL

Serving Size / Yield

1 loaf


  • 1⅔ cups Water
  • 2 Tbsp Oil or Melted Butter/margarine
  • ¼ cup Molasses
  • 2 tsp Salt
  • 2 Tbsp Dry Milk, i use powdered soy milk
  • ¼ cups (heaping) Cocoa Powder
  • 2 Heaping Teaspoons Instant Coffee Granules
  • 1¾ cups Rye Flour
  • 3 cups Bread Flour
  • 2½ tsp Dry Yeast

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Mix everything together in a bowl.
Flour a counter top or surface and place dough on top.
Start kneading the dough for about 10 minutes. Dough should not stick to your hands.
Spray the bowl with cooking spray or use grease, and place the dough inside.
Now spray dough with cooking spray or grease and cover with plastic wrap.
Rest for 2 hours.
Spray cooking spray on a piece of parchment paper and sprinkle with cornmeal.
Put the ball of dough on the paper.
Spray with more cooking spray and let rest and rise for an hour.
Preheat oven to 425 degrees and place baking stone in the oven.
Dust a little rye flour over top of dough and score with a sharp knife.
Place the dough, while still on the parchment paper, onto the baking stone.
Put 2 cups of boiling water into a small baking pan and put it on the bottom of the oven to make steam.
Bake for 30-35 minutes.
Slice loaf in half. Preserve one half for later use.
Cut one half into slices.
Then slice vertical slices down each pieces.
Serve with butter.

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