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Danish Pumpernickel Rye Bread

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“A staple in Denmark - wonderfully dense and dark. Slice thinly and use for open-faced sandwiches.”
3hrs 15mins
2 loaves

Ingredients Nutrition


  1. Heat water and beer until luke warm,.
  2. Dissolve yeast in liquid.
  3. Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
  4. Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
  5. Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
  6. Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
  7. Cover and let rise for 60 minutes.
  8. Bake for 75 minutes at 350 F (175 C).

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