Homemade Pumpernickel Bread

Total Time Prep: 30 min. + rising Bake: 15 min. + cooling
Yield 1 mini loaf (4 pieces)
Test Kitchen Approved
This light homemade pumpernickel bread is our absolute favorite. It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding! —Julie Wesson, Wilton, Wisconsin

Ingredients

  • 1 teaspoon active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 tablespoon molasses
  • 1 tablespoon reduced-fat stick margarine, softened
  • 1/2 ounce unsweetened chocolate, melted
  • 3/4 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 3/4 cup rye flour
  • 1/4 to 1/2 cup whole wheat flour

Directions

  1. In a bowl, dissolve yeast in warm water. Add the molasses, margarine, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make 3 shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Nutrition Facts

1 piece: 145 calories, 4g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 4g protein.

This light homemade pumpernickel bread is our absolute favorite. It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding! —Julie Wesson, Wilton, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC