In stand mixer bowl, add 1 cup bread flour, yeast and salt; mix well. Add water, oil and molasses to flour mixture. Using a paddle attachment, blend on low speed until moistened. Beat on medium speed for 4 minutes.
Switch to dough hook attachment. Gradually stir in rye flour and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8½x4½-inch bread pan. Cover; let rise in warm place until indentation remains after touching.
Preheat oven to 400°F.
Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.
Jazz up the Basic Pumpernickel Rye Bread by making the following adjustments:Caraway Pumpernickel: Add 1 teaspoon caraway along with the other dry ingredients.Onion Pumpernickel: Add 3/4 teaspoon onion powder or dried minced onion along with the other dry ingredients.Pumpernickel Raisin: Reduce molasses by 2 tablespoons; add 3/4 cup raisins along with rye flour and additional bread flour.