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Bread Machine Basic Pumpernickel Rye Bread

bread image
A simple, relatively sweet rye bread recipe for the bread machine. Enjoy the 'basic' recipe, or jazz it up with one of the three flavor variations.
Yield 1 loaf
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 2/3 cup water
  • 2 teaspoons vegetable oil
  • 3 tablespoons dark molasses
  • 1 1/3 cups bread flour
  • 1 cup medium rye flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1/4 cup dark molasses
  • 2 cups bread flour
  • 1 1/2 cups medium rye flour
  • 1 1/2 teaspoons table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 1 1/3 cups water
  • 4 teaspoons vegetable oil
  • 5 tablespoons dark molasses
  • 2 2/3 cups bread flour
  • 2 cups medium rye flour
  • 2 teaspoons table salt
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • All ingredients should be at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select Basic or White Bread cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack before slicing.

Notes

Get Traditional Bread Making Method here.
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.

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Review & Comments

Kathryn Lich | Reply

Why isn’t vital wheat gluten or gluten included in the pumpernickel bread recipes?

Red Star Yeast | Reply

Hi Kathryn – you can add in VWG, just keep in mind absorption, mixing and kneading times may vary. Start with 1 teaspoon VWG per cup of flour.
Happy baking!

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