I think I know the problem when some people are not getting the dough to rise when they follow the written instructions.. Add more water. Instead of 1/2 cup of warm water I used 1 cup and it turned out perfectly. If you watch the video, Bonnie is "saying" one cup of this flour or that flour, but if you look at how much she actually scoops into the cup, it is never full... 5/6, 3/4... see 5:47 and 5:52. With the 1 cup of warm water, and full cups of flour as written, it rose perfectly. One thing I think I will avoid next time is buttering the surface after it is baked. It looks lovely but it softens the crust which was disappointing. Other than that, it was great... thanks for the recipe Bonnie!
Thank you, I made the bread today and I've never had pumpernickel before. Even my hubby loved it. Finished it off. With love and thanks all the way from South Africa.
Hi Nicky. I am so happy you made the bread. Pumpernickel is my favourite of all breads. South Africa. That’s a dream of mine to visit that beautiful country. I’m from Ontario Canada❤️
Great looking recipe! It's interesting, but so many pumpernickel recipes call for making a starter first. I was pleasantly surprised to see that there are recipes like this, not requiring the starter step! Thanks for the recipe! I would have loved to see you cut into one of these loaves!
Thank you. I’m in the middle of messing up another recipe and wish id seen this first. Its helping me understand what I did wrong and how to do next time
@@bonniesbestcreations6817 I’m going to next time :) I started with another I found and after seeing your technique it helped me through that one. But it wasn’t great. I’m going to use your recipe when I try again
Hi Bonnie, I'm actually making a rye bread - waiting for the dough to rise. Your video was quite informative; thank you. This pumpernickel recipe will be the next one that I try.
@@bonniesbestcreations6817 you’re most welcome. I will definitely give you feedback. The rye bread is out of the oven. I’m waiting for it to cool to taste it. Stay safe.
I'm with you. I like to get my hands into the "mix". It's what they're there for😁 I've made bread several times. Never pumpernickel. I can't wait to try it. Thanks for the video tutorial.
Hi. Yes the full recipe is listed below the video. If you press on more you will find it It is 1 tablespoon of yeast 1/4 cup cocoa Hope you give this bread a try
In midst of trying it today. Didn't have the sticky issue but even not using entire amount of flour it seems unusually dry. Fingers crossed that the first proof moistens it up a bit.
@@bonniesbestcreations6817 though I neglected to remember the cocoa it turned out great. Cook time was perfect and taste was out of this world. I will definitely be making this again.
@@bonniesbestcreations6817 though I neglected to remember the cocoa it turned out great. Cook time was perfect and taste was out of this world. I will definitely be making this again.
@@bonniesbestcreations6817 Butter.. She was inquiring about your use of "margarine" over butter. I'm chiming in because I was wondering the same thing. Why do you choose margarine over butter? Thanks
Hi Shelly I sure hope you do try this yummy bread. I used 1 Tablespoon of yeast. The actual recipe is in the comments. Hope you can scroll down to see it.
The amts of ea flour is different in the video than the list below- she uses no whole wheat in video-so I don't either but I add less coffee&1tbl yeast&half teaspoon extra- rye has next to no gluten& she uses a lot&1st time I made it- it had less oven rise-taste yum
@@ritageorge8748 Hi Rita. Thanks for heads up about confusion of video. No one has brought that to my attention. I did use 1 1/2 cups white flour in this recipe. My apologies!
Good Morning. Thanks for your comment. I’ve never froze the dough. But it is always worth a try. I would freeze after first rise. But remember this is a heavier bread, it doesn’t rise as white bread would. I sure hope you try this. As I said my favourite!!!!
You really need to cut the bread so we csn see the texture.... And taking a bite of it would have even been better! 🙂. We like our Reuben sandwiches made with pumpernickel, so will try this. Do you think using the Dough cycle on my big zojirushi 2 lb bread machine would work? It kneads & rises. I'm old with limited strength & arthritis.
Hi Sunny. I appreciate your comment. This bread would be so good with your Reuben sandwich I can’t really comment on a bread machine. I’m thinking it might work. Your arithmetize is a challenge for sure. Let me know if you give it a try! Like I say this is a true favourite of mine
Slap and fold are for breads that contain a lot of gluten. That stretches the gluten strands to make the bread stronger and more elastic and therefore will have a bigger and softer bread. Rye breads don’t usually rise tgat much because they have very low gluten content. Unless you add more bread flour.
@@kastaylor01 i found that out a couple weeks ago after making my first 100% rye flour bread, it was harder to knead didn't stretch well, a denser bread.
hi Bonnie, I'm from Ontario as well, Ottawa, im having the hardest time finding rye flour, where do you get yours and what brand? eager to try your recipe. thanks.
Hi Marilyn, I just love Ottawa! Have visited there many times. I get my rye flour from the bulk barn. Let me know if you try it. As I have said this is one of favorites. ❤️
Hi Christine. So glad you have come to visit Caraway seeds are just an additional option My children never liked bread with seeds so I just didn’t add them It would give a deeper depth of flavour Either way- a definite winner bread Have a fabulous week ❤️
Didn't use the 1 cup of whole wheat flour and thank God I didn't i found the dough was actually abit dry already so I added almost +1/4th cup of warm water and the dough came out wonderful with just the 2 cups rye flour and 2 1/2 cups all purpose, unfortunately do not have Caraway seeds but im sure it'll be amazing without😊
Hi Diane. I agree but it makes 2 good size loaves. The salt helps cut through all the coffee/ chocolate flavours I sure hope you try one of my all time favourites Thanks for your comment ❤️
A tablespoon of salt really isn’t that bad. Most bread recipes call for 2 teaspoons for 1 loaf, and since this recipe makes two loaves, 3 teaspoons (1 tablespoon) is modest I think 😊👍
Hi Pat. Thanks for your comment I should have showed you the crumb I’m telling you it is soft & chewy Good for dips & sandwiches or just plain butter❤️
I followed this verbatim and my dough didn’t rise and it’s as heavy as a brick. Not sure what happened but am disappointed that I won’t have this bread for my gathering.
Hi Grace. Thanks for your comment. I sure don’t understand why yours didn’t rise. I have done this Bread so often and many others as well with no problem. If you read down another person had the same issues as you did. Can I ask where do you live? Wondering if flours, yeasts are different ! I’m so disappointed for you as well.
I get all my flours from bulk barn. White flour from Costco in bulk bags. I also get my yeast bulk from Costco. I am going to make this bread again this weekend. I will go over the recipe with a fine tooth comb. Hopefully figure the reason why!
I followed her directions completely I do bake and use exact measurements. My yeast jar was new My flour is new I always use a cooking thermometer to check liquid temperatures In her recipe list the regular or bread flour is different from what she stated in the video I went with her oral statement So I watch and use her verbatim measurements. Kneaded until nice elastic loaf I turned on my oven light to warm Then turned off The bowl id covered 4 hours later not even a little rise Either it needed less flour or more molasses and/or sugar I am disgusted All those ingredients wasted All new flours,yeast and molasses Now I will have to search for unsliced pumpernickel read It was going to be part of an appetizer for a party tomorrow If the bead should happen to rise I will change review
Sometimes you can end up with dead yeast. I've only made bread a few times in my life. And I remember a time or 2 where it wouldn't rise. Came out of the oven like a brick🤣
As a German I am shocked what you are calling “Pumpernickel” over there 🫢 This has nothing to do with what we are calling Pumpernickel. It would have only 3 ingredients: water, salt and broken rye grains forming a clayish dough, all together baked at low temperature in a closed box for at least 16 hours. It would have an almost black, humid, sticky and very dense crumb. You need to be standing while swallowing and better alone the hours after eating it :) But incredible taste, very sweet, only due to the enzymatic processes during the long baking. Again, only rye grains - optionally a bit of sourdough as well.
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I would have loved to see the grand finale -- the cutting of the loaf to see the texture inside
I think I know the problem when some people are not getting the dough to rise when they follow the written instructions..
Add more water. Instead of 1/2 cup of warm water I used 1 cup and it turned out perfectly.
If you watch the video, Bonnie is "saying" one cup of this flour or that flour, but if you look at how much she actually scoops into the cup, it is never full... 5/6, 3/4... see 5:47 and 5:52.
With the 1 cup of warm water, and full cups of flour as written, it rose perfectly.
One thing I think I will avoid next time is buttering the surface after it is baked. It looks lovely but it softens the crust which was disappointing.
Other than that, it was great... thanks for the recipe Bonnie!
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Thank you, I made the bread today and I've never had pumpernickel before. Even my hubby loved it. Finished it off. With love and thanks all the way from South Africa.
Hi Nicky. I am so happy you made the bread. Pumpernickel is my favourite of all breads. South Africa. That’s a dream of mine to visit that beautiful country. I’m from Ontario Canada❤️
Fourth time using this recipe. Comes out so tasty. It is as easy as Bonnie makes it look
Thanks so much Nancy! Makes me very happy to hear it❤️
Looks good , girl ! I’m gonna try this
@@bannon315
Please let me know if you try it
My favourite bread
You are a great teacher. I am motivated to give your recipe for Pumpernickel bread a try.Thanks so much.
Hi my friend. You are so kind. Please try baking my favourite bread. You will love it!
Merry Christmas ❤️
Great looking recipe! It's interesting, but so many pumpernickel recipes call for making a starter first. I was pleasantly surprised to see that there are recipes like this, not requiring the starter step! Thanks for the recipe! I would have loved to see you cut into one of these loaves!
This bread has a soft chewy crumb
Great for spinach dips. Best with butter & cheese is my favourite
Hope you give it a try
Thanks
Love your recipe and the way you walked me through it.
Hi Mary. Thanks so much. You made my day. I sure hope you tried this bread. As I have said my all time favourite!❤️
Thank you. I’m in the middle of messing up another recipe and wish id seen this first. Its helping me understand what I did wrong and how to do next time
@@deliciouspeanut6572
Good Morning Are you trying my recipe?
Let me know how it turns out
@@bonniesbestcreations6817 I’m going to next time :) I started with another I found and after seeing your technique it helped me through that one. But it wasn’t great. I’m going to use your recipe when I try again
You can do it this time. My favourite bread!
This bread is phenomenal with turkey, mashed potatoes & gravy~!
I think "Thanksgiving" should be every week. All the flavors meld together perfectly.
Hi Bonnie, I'm actually making a rye bread - waiting for the dough to rise. Your video was quite informative; thank you. This pumpernickel recipe will be the next one that I try.
Hi Roane,
I’m so excited to hear that you are going to try the pumpernickel bread. Please let me know how it turns out.
Thankyou for your kind words
@@bonniesbestcreations6817 you’re most welcome. I will definitely give you feedback. The rye bread is out of the oven. I’m waiting for it to cool to taste it. Stay safe.
Looks FABULOUS!!!! I want to see a slice of that 😋
Thankyou Heidi. I hope you give this bread a try. Have a great weekend
I am anxious to try this lovely recipe😋
Hi Coleen, I sure hope you do.
Let me know when you do try it❤️yum!
Bonnie, I enjoyed watching you make your Pumpernickel bread. I haven't tried it myself, it looks very interesting though.
Thanks so much Narelle. I sure hope your doing well. Your comments encouraging .
Have a great weekend
I have everything but rye flour…adding it to the grocery list and this baby is getting made!
I hope you will love it as much as I do. Let me know!
@@bonniesbestcreations6817 I’m sure I will! Pumpernickel bread and spinach dip is my absolute favorite!
This recipe looks like what I’m looking for. With the rye I won’t add caraway, either. Thank you.
Hi Judy, I hope you will give this recipe a try. Like I have said, it is an all time favourite of mine. Have a great weekend!
I'm with you. I like to get my hands into the "mix". It's what they're there for😁
I've made bread several times. Never pumpernickel. I can't wait to try it.
Thanks for the video tutorial.
Good Morning from snowy Ontario!
Thanks for your comment. Please try this. As I have said it is one of my favourite recipes! Enjoy
Yes use what you have on hand. Butter or margerine!
@@bonniesbestcreations6817 73* overcast. Rain predicted. Windy haha
I like the way you walk us through this. Still need to know about amount of yeast. And you mentioned cocoa??? Is this recipe written any where??
Hi. Yes the full recipe is listed below the video. If you press on more you will find it
It is 1 tablespoon of yeast
1/4 cup cocoa
Hope you give this bread a try
I can't wait to get some rye flour and make this! Thanks!
Hi Susan. Let me know how your bread turns out!!!
Is baking time different for 1 large loaf?
Hi. That baking time is the same.
Hope you give it a try
I’m going to try this bread❤️
You will love it. Please let me know when you do ❤️
In midst of trying it today. Didn't have the sticky issue but even not using entire amount of flour it seems unusually dry. Fingers crossed that the first proof moistens it up a bit.
Hi John. I’m so interested of how your bread turned out. 🤞
@@bonniesbestcreations6817 though I neglected to remember the cocoa it turned out great. Cook time was perfect and taste was out of this world. I will definitely be making this again.
@@bonniesbestcreations6817 though I neglected to remember the cocoa it turned out great. Cook time was perfect and taste was out of this world. I will definitely be making this again.
Yippee. So glad!!!
I can’t wait to try this recipe Bonnie. I was wondering f I can use butter instead of margarine? Greetings from Beech Island SC.
Good Morning Aura. What a beautiful name you have!
Yes you sure can use margarine. Have fun making this delicious bread!
@@bonniesbestcreations6817 Butter.. She was inquiring about your use of "margarine" over butter.
I'm chiming in because I was wondering the same thing. Why do you choose margarine over butter? Thanks
Always butter…never margarine 😮
Looking forward to trying this recipe. How much yeast do you use? Is it possible to include the recipe on the comments?
Hi Shelly I sure hope you do try this yummy bread. I used 1 Tablespoon of yeast. The actual recipe is in the comments. Hope you can scroll down to see it.
The amts of ea flour is different in the video than the list below- she uses no whole wheat in video-so I don't either but I add less coffee&1tbl yeast&half teaspoon extra- rye has next to no gluten& she uses a lot&1st time I made it- it had less oven rise-taste yum
@@ritageorge8748
Hi Rita. Thanks for heads up about confusion of video. No one has brought that to my attention. I did use 1 1/2 cups white flour in this recipe. My apologies!
This is the best looking recipe for pumpernickel on RUclips? Can I freeze this dough? If so, at what point (after it rises)?
Good Morning. Thanks for your comment. I’ve never froze the dough. But it is always worth a try.
I would freeze after first rise.
But remember this is a heavier bread, it doesn’t rise as white bread would.
I sure hope you try this. As I said my favourite!!!!
@@bonniesbestcreations6817 thanks for your reply! I am going to give it a try!
You really need to cut the bread so we csn see the texture.... And taking a bite of it would have even been better! 🙂. We like our Reuben sandwiches made with pumpernickel, so will try this. Do you think using the Dough cycle on my big zojirushi 2 lb bread machine would work? It kneads & rises. I'm old with limited strength & arthritis.
Hi Sunny. I appreciate your comment. This bread would be so good with your Reuben sandwich
I can’t really comment on a bread machine. I’m thinking it might work.
Your arithmetize is a challenge for sure. Let me know if you give it a try!
Like I say this is a true favourite of mine
Hi Bonnie, I'm curious if you've tried the "slap and fold" kneading for this recipe, thanks for the video.
Slap and fold are for breads that contain a lot of gluten. That stretches the gluten strands to make the bread stronger and more elastic and therefore will have a bigger and softer bread. Rye breads don’t usually rise tgat much because they have very low gluten content. Unless you add more bread flour.
@@kastaylor01 i found that out a couple weeks ago after making my first 100% rye flour bread, it was harder to knead didn't stretch well, a denser bread.
@@fanofactionflicks it is typically dense anyway. There is no need to knead. haha. just mix together and let ferment.
The best pumpernickel bread MIAM THANK'S Bonnie
Hi Lucie, I am so glad you tried the pumpernickel bread & liked it. Like I have said, it’s my favourite bread of all!
Thanks for letting me know ❤️💕
My apologies! Tried this bread again It’s wonderful Must be living in FL now rather than upstate NY
Oh Nancy. Good m so so glad!! That is so kind of you to tell me. I was upset for you!
Happy New year my friend ❤️
Can I substitute rye flour for whole wheat or white as my stores don’t sell rye?. Thanks
@@OlenaBespalova-c8t yes that would work. Although it is more of a rye bread. Do you have a bulk barn near you?
You can find it online at walmart.
Hello 👋 thank You for sharing! Is this bread machine friendly?
Hi Sarah. I have never done this in the bread machine.
@@bonniesbestcreations6817 I may give it a try I’ll let you know how it turns out.
Kind of anticlimactic? Look great from the outside!
hi Bonnie, I'm from Ontario as well, Ottawa, im having the hardest time finding rye flour, where do you get yours and what brand? eager to try your recipe. thanks.
Hi Marilyn, I just love Ottawa! Have visited there many times.
I get my rye flour from the bulk barn. Let me know if you try it. As I have said this is one of favorites. ❤️
@@bonniesbestcreations6817 hi Bonnie, thanks, I will try bulk barn for sure, can't wait to try this. thanks again and yes I love Ottawa too!
Natural health food stores usually carry it 😊
Can you use butter instead of "that other spread" as Julia Child called it (margerine)?
Yes of course you can! Enjoy!
Ever make this with sourdough starter?
I have never used a starter
Q- only 2sk time ever try pumpernickel
Why did you omit the caraway seed?
Is it sweeter that way 🤷🏼♀️
Hi Christine. So glad you have come to visit
Caraway seeds are just an additional option
My children never liked bread with seeds so I just didn’t add them
It would give a deeper depth of flavour
Either way- a definite winner bread
Have a fabulous week ❤️
My apologies Tried again Wonderful
Can you substitute the yeast with sourdough starter?
@@jaclynberry3171 I’m not sure
It would be worth a try
I have always used yeast
I love pumpernickel with roast beef
I sure agree with you!
The most delicious bread.
Hope you have tried making it
Have a great weekend
This will be my next try
It is worth the effort. It is so good. My favourite bread
very nice
Didn't use the 1 cup of whole wheat flour and thank God I didn't i found the dough was actually abit dry already so I added almost +1/4th cup of warm water and the dough came out wonderful with just the 2 cups rye flour and 2 1/2 cups all purpose, unfortunately do not have Caraway seeds but im sure it'll be amazing without😊
Hi Alexis
I know in every area of the country there are different types & weights of flour. But I’m glad you gave this a try.
Thanks for your comment!
I wish you had cut through it, then it would've been easy to see the inside texture of the bread.
1 Tablespoon salt? Seems like a lot. Bread looks delicious though.
Hi Diane. I agree but it makes 2 good size loaves. The salt helps cut through all the coffee/ chocolate flavours I sure hope you try one of my all time favourites
Thanks for your comment ❤️
A tablespoon of salt really isn’t that bad. Most bread recipes call for 2 teaspoons for 1 loaf, and since this recipe makes two loaves, 3 teaspoons (1 tablespoon) is modest I think 😊👍
How much salt, how much yeast?
Hi Frances, the full recipe is listed below the video. But it is 1 tablespoons instant yeast & 1 tablespoons of salt. Enjoy!
It would have been good to see the inside of the bread.
Hi Pat. Thanks for your comment
I should have showed you the crumb
I’m telling you it is soft & chewy
Good for dips & sandwiches or just plain butter❤️
Thank you
Hi Mirela. I sure hope you can try this all time favourite of mine
Have a great week❤️
I followed this verbatim and my dough didn’t rise and it’s as heavy as a brick. Not sure what happened but am disappointed that I won’t have this bread for my gathering.
Hi Grace. Thanks for your comment. I sure don’t understand why yours didn’t rise. I have done this Bread so often and many others as well with no problem.
If you read down another person had the same issues as you did.
Can I ask where do you live? Wondering if flours, yeasts are different !
I’m so disappointed for you as well.
@@bonniesbestcreations6817 I live in the interior of BC. Not sure what the difference is but it could be flour type. Thank you for your response. 😄
I get all my flours from bulk barn. White flour from Costco in bulk bags.
I also get my yeast bulk from Costco.
I am going to make this bread again this weekend. I will go over the recipe with a fine tooth comb. Hopefully figure the reason why!
You've NOT indicated how much yeast you're using!
It's says 1 tbsp in the recipe in the description
How much yeast?? Video doesn’t give a measurement!
Hi, Thankyou! Yes amounts are listed below the actual video. Use 1 tablespoon of instant yeast. Enjoy!
I can’t seem to find the ingredients list below the video, but thanks for responding to my yeast question!
That’s strange! If you press the down arrow on the right & keep scrolling down it should be there. I can see it
There is a down arrow beside my caption Bonnie’s Best Creations. Press that & you should see it. Please let me know if you find it
Caraway?
Hi Michael. Yes you could certainly add caraway seed. It would be an added depth of flavour. Thanks for your comment!
Hi Michael. Yes you could certainly add caraway seed. It would be an added depth of flavour. Thanks for your comment!
Authentic pumpernickel bread "IS NOT" made with coffee, butter or yeast!!!
Also no eggs if anyone is thinking to add that ingredient too.
Thx Dave.
She lists 1 1/2 cups bread flour in recipe Her video says 2 1/2 cups bread flour!
You can use either bread or reg all purpose flour !
I followed her directions completely I do bake and use exact measurements. My yeast jar was new My flour is new I always use a cooking thermometer to check liquid temperatures In her recipe list the regular or bread flour is different from what she stated in the video I went with her oral statement So I watch and use her verbatim measurements. Kneaded until nice elastic loaf I turned on my oven light to warm Then turned off The bowl id covered 4 hours later not even a little rise Either it needed less flour or more molasses and/or sugar I am disgusted All those ingredients wasted All new flours,yeast and molasses Now I will have to search for unsliced pumpernickel read It was going to be part of an appetizer for a party tomorrow If the bead should happen to rise I will change review
Hi Nancy. I am so sorry to hear about your bread. I have used this recipe over & over again with success.
Sometimes you can end up with dead yeast. I've only made bread a few times in my life. And I remember a time or 2 where it wouldn't rise. Came out of the oven like a brick🤣
Margerine!? Who, in thiere right mind would use such ar product. Good cooks and chefs do not.
rude
Some folks can't afford real butter. Margarine is an acceptable alternative at a fraction of the cost. Educate yourself, my friend. 🤫
As a German I am shocked what you are calling “Pumpernickel” over there 🫢 This has nothing to do with what we are calling Pumpernickel. It would have only 3 ingredients: water, salt and broken rye grains forming a clayish dough, all together baked at low temperature in a closed box for at least 16 hours. It would have an almost black, humid, sticky and very dense crumb. You need to be standing while swallowing and better alone the hours after eating it :) But incredible taste, very sweet, only due to the enzymatic processes during the long baking. Again, only rye grains - optionally a bit of sourdough as well.
@@LiebeGruesse your recipe sounds amazing. Yes so different than mine
How different yet so delicious
For some reasons, in USA this kind of bread, including the rye and wheat flours, molasses and cocoa powder, calls a pumpernickel bread.