Pumpernickel Bread


A bread with a rich old-World taste and appearance. Check out the secret ingredient—chocolate! 





2 loaves

Prep Time

01 hours

Rise Time

45 minutes

Bake Time

30 to 35 minutes


  • 2-1/2 to 3 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/4 cup yellow cornmeal
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup milk
  • 3/4 cup potato water
  • 1/4 cup dark molasses
  • 1/2 cup whole bran cereal
  • 1 square (1 ounce) semi-sweet chocolate
  • 1 cup mashed cooked potato
  • 1/3 cup butter or margarine
  • 1 teaspoon caraway seeds


Combine 1-1/2 cups all-purpose flour, rye flour, cornmeal, undissolved yeast and salt in large mixer bowl. Heat milk, potato water, molasses, bran cereal, chocolate, mashed potato, and butter until very warm (120o to 130oF), making sure chocolate has melted. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in caraway seeds and enough remaining all-purpose flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; shape into smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire racks.