STREAMING NOW: The Delicious Miss Dahl

Pumpernickel Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posted in reply to a message board request. I've used this recipe many times over the years. I believe I found this recipe on the back of the yeast package.”
1hr 50mins
3 Loaves

Ingredients Nutrition


  1. Combine white and rye flours.
  2. In a very large bowl, combine 2 cups flour mixture, salt, cereal, cornmeal and undissolved yeast.
  3. In a sauce pan, combine water, molasses, chocolate and butter.
  4. Heat over low heat until liquids are very warm (120°-130°F).
  5. (Butter and chocolate do not need to melt.).
  6. Gradually add liquid mixture to dry and beat for 2 minutes at medium speed, scraping bowl occasionally.
  7. Add potatoes and 1 cup of flour mixture.
  8. Beat at high speed for 2 minutes, scraping bowl occasionally.
  9. Turn dough out on to a lightly floured board.
  10. Stir in caraway seed (if using), and enough additional flour mixture to make a soft dough.
  11. Turn dough on to a lightly floured board; cover and let it rest for about 15 minutes.
  12. Knead dough until smooth and elastic (about 15 minutes).
  13. Place dough in a greased bowl, turning to grease the top.
  14. Cover, and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
  15. Punch dough down and let rise again (about 30 minutes).
  16. Punch dough down, and turn out on to a lightly floured board.
  17. Divide dough into 3 equal pieces.
  18. Shape dough into round balls.
  19. Place each ball in a greased round (8 or 9 inch) cake pan.
  20. Cover, and let rise again until doubled in bulk (about 45 minutes).
  21. Bake at 350°F for about 50 minutes, or until done.
  22. Remove bread from pans and cool on a wire rack.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a