Pumpernickel Bread

A bread with a rich old-World taste and appearance. Check out the secret ingredient—chocolate!

Pumpernickel Bread


2 loaves



Prep Time


Bake Time

30 to 35 minutes

Rise Time

45 minutes

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  • 2-1/2 to 3 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/4 cup yellow cornmeal
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1 cup milk
  • 3/4 cup potato water
  • 1/4 cup dark molasses
  • 1/2 cup whole bran cereal
  • 1 square ( ounce) semi-sweet chocolate
  • 1 cup mashed cooked potato
  • 1/3 cup butter or margarine
  • 1 teaspoon caraway seeds


  1. Combine 1-1/2 cups all-purpose flour, rye flour, cornmeal, undissolved yeast and salt in large mixer bowl. Heat milk, potato water, molasses, bran cereal, chocolate, mashed potato, and butter until very warm (120° to 130°F), making sure chocolate has melted. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in caraway seeds and enough remaining all-purpose flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough in half; shape into smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  3. Bake at 350°F for 30 to 35 minutes or until done. Remove from pans; cool on wire racks.

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