Pumpernickel Bread

210 mins (prep 180, cooking 30)
14 ingredients
1 servings
A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states.

Categories:  small-appliance , breads , equipment , <-4-hours , bread-machine , yeast-breads , time-to-make ,
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Serving Size (204.64 g)
Servings 1
Amount per Serving
Calories 623.05 Calories from Fat 255.42
% Daily Value *
Total Fat 28.38g 43.66%
Saturated Fat 5.23g 26.17%
Trans Fat 0.09g %
Cholesterol 0.0mg 0.0%
Sodium 3539.1mg 147.46%
Total Carbohydrate 109.64g 36.55%
Dietary Fiber 14.73 g 58.92%
Sugars 84.71 g %
Protein 8.7g 17.39%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 289.24mg% Iron 11.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, instant coffee granules, bread flour, rye flour, vital wheat gluten, instant potato flakes, instant yeast