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Easy Pumpernickel Bread Recipe | Bakery-Style Loaf in 4 Hours

This no knead pumpernickel bread delivers deep, rich flavor and a beautifully crusty exterior in just 4 hours — no kneading required. With its dark rye flour, cocoa, coffee, and molasses, this easy artisan loaf rivals bakery-quality pumpernickel right from your home kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Servings: 1 loaf (12 slices)
Course: Bread
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups bread flour or all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup dark rye flour
  • 1 1/2 tablespoons powdered cocoa
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 cup coffee 2 tsp instant coffee dissolved in 1 cup hot water
  • 1/2 cup water
  • 2 tablespoons molasses
  • 2 tablespoons extra flour for shaping

Method
 

  1. In a large mixing bowl, combine bread flour, whole wheat flour, dark rye flour, cocoa powder, instant yeast, and salt. Whisk thoroughly.
  2. In a separate bowl, mix coffee, water, and molasses. Heat to 130°F (54°C).
  3. Pour the warm liquid mixture into the flour mixture. Stir until no dry flour remains; dough will be shaggy and sticky.
  4. Cover bowl tightly with plastic wrap and let rise at room temperature for 3 hours until doubled and bubbly.
  5. Transfer dough to a floured surface, sprinkle extra flour, and fold 10–12 times to shape into a ball.
  6. Line a bowl with parchment paper, place dough seam-side down, cover with a towel, and rest for 35 minutes.
  7. While resting, preheat a Dutch oven (3–6 quarts) with lid to 450°F (232°C).
  8. Carefully lower dough with parchment into the hot Dutch oven, cover, and bake 30 minutes.
  9. Reduce temperature to 400°F (204°C), remove lid, and bake 8–10 minutes more until crust is deep brown and sounds hollow when tapped.
  10. Cool on a wire rack for at least 45–60 minutes before slicing.

Notes

Avoid overheating liquids (above 140°F) to prevent killing yeast. Don’t skip rise times — patience develops flavor and texture. Always use parchment, not wax paper, and allow bread to cool fully before slicing.