Bake a loaf of this bread for toast in the morning and sandwiches all week.
Frequently asked questions
What is the difference between American and German pumpernickel?
American-style pumpernickel bread is quite different from traditional German pumpernickel, but both types are delicious in their own right. Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning — the result of being baked at a low temperature for many hours. The loaves are baked in covered pans to keep the moisture inside, which prevents a discernible crust from forming.
For American pumpernickel bread, like this recipe, a combination of milled wheat and rye flour is used, as is commercial yeast, producing a springy loaf with a much more open crumb. Pumpernickel bread owes its deep color to the addition of molasses and cocoa powder; it's baked for only a short time in a much hotter oven, uncovered.
What do you eat with pumpernickel bread?
Pumpernickel makes for fantastic toast and sandwiches of all kinds, and it's especially wonderful paired with hearty soups and strong-flavored accompaniments such as sauerkraut, mustard, and sharp cheeses. Don't overthink it, though; pumpernickel bread is perfectly delicious simply toasted and smeared with butter or cream cheese.
Notes from the Food & Wine Test Kitchen
Because it's a fairly moist, lightly sweet bread, pumpernickel has decent staying power. Soft-crusted loaves such as this one can be wrapped in plastic and foil and kept at room temperature for up to three days. Avoid the refrigerator, which will dry the bread out.
