Pumpernickel Bread
French & European-Style Bread
Dark, dense German pumpernickel with a subtle sweetness from molasses and cocoa. Sliced thin for open-faced sandwiches.
Prep Time
20 min
Proof Time
2h
Bake Time
45 min
Servings
10
Calories
165
Ingredients
- 3 cups bread flour
- 2¼ tsp active dry yeast
- 1 cup warm water
- 2 tbsp unsalted butter, softened
- 2 tbsp sugar
- 1½ tsp salt
- 2 large eggs
Instructions
- 1
Activate Yeast
Dissolve sugar in warm water. Add yeast and wait 5 minutes.
- 2
Mix Dough
Add butter, eggs, salt, and flour. Knead 10 minutes until smooth.
- 3
Rise
Cover and rise 60–90 minutes until doubled.
- 4
Shape
Shape as directed — braid, round, or loaf.
- 5
Second Rise
Cover and rise 30 minutes.
- 6
Bake
Brush with egg wash. Bake at 375°F (190°C) for 25–30 minutes until golden.
Baker's Notes
“European breads often benefit from a long, slow fermentation. Even an extra hour of rise time develops noticeably more flavour.”
— Baker Thomas Moreau
Nutrition Facts
165
cal
6g
Protein
4g
Fat
34g
Carbs
4g
Fiber
215mg
Sodium
Tips & Tricks
- •Egg wash (1 egg + 1 tbsp water) gives European breads their golden sheen.
- •Many European breads improve in flavour after a day of resting.
- •Use bread flour for the best gluten development and structure.
Reviews (5)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
