27+ Delicious Pumpernickel Bread Recipes for Every Occasion

Pumpernickel bread is a timeless classic, loved for its dense texture, earthy flavor, and versatility.

Originating in Germany, this hearty rye bread has been a staple in many households for centuries.

With its rich history and robust taste, it’s no wonder that pumpernickel has evolved into a bread that can take on countless variations, from savory to sweet, and everything in between.

Whether you’re an experienced baker looking to try new ideas or someone who simply loves the deep flavors of pumpernickel, this collection of over 27 recipes is perfect for anyone looking to get creative in the kitchen.

From pairing it with cheeses, meats, and spreads to incorporating fruits, nuts, and herbs, pumpernickel bread offers endless possibilities for flavor combinations.

In this post, we’ll guide you through a variety of pumpernickel bread recipes, offering twists on the classic loaf to suit every palate.

Whether you crave a simple, traditional version or a bold, innovative creation, you’ll find inspiration for your next baking adventure.

Let’s dive into these 27+ pumpernickel bread recipes that are sure to impress your family, friends, and, of course, your taste buds!

27+ Delicious Pumpernickel Bread Recipes for Every Occasion

Pumpernickel bread is more than just a hearty loaf; it’s a canvas for creativity in the kitchen.

With these 27+ pumpernickel bread recipes, you’ll discover new ways to enjoy this versatile bread, whether you’re baking for a special occasion or just seeking a delicious addition to your weekly meals.

From traditional recipes to daring flavor combinations, there’s a pumpernickel recipe for every baker and every taste.

As you experiment with different ingredients and techniques, you’ll not only master the art of baking pumpernickel bread, but you’ll also create memorable experiences around the dinner table.

So, why wait?

Get baking, explore these recipes, and enjoy the hearty, satisfying flavors of homemade pumpernickel bread!

Old-World Traditional Pumpernickel

This recipe channels the rustic essence of classic German pumpernickel bread, known for its deep, earthy flavor and dense crumb. Traditionally baked low and slow for many hours, this version modernizes the process slightly while preserving the bread’s dark, malty richness. If you’re looking for authentic, deep flavor with a chewy texture, this one’s a keeper.

Ingredients:

• 2 cups rye flour
• 1 cup bread flour
• 1/2 cup whole wheat flour
• 1/4 cup cornmeal
• 2 tbsp cocoa powder
• 2 tbsp molasses
• 2 tbsp instant coffee granules
• 2 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp caraway seeds (optional)

Instructions:

1. In a large bowl, combine rye flour, bread flour, whole wheat flour, cornmeal, cocoa powder, and salt.
2. In a separate bowl, mix warm water, molasses, and coffee granules until dissolved. Add yeast and let sit for 5–10 minutes.
3. Combine wet and dry ingredients. Mix until a dough forms.
4. Knead for 8–10 minutes until dough is elastic.
5. Place in a greased bowl, cover, and let rise for 1.5 hours.
6. Punch down and shape into a round loaf. Let rise again for 45 minutes.
7. Preheat oven to 375°F (190°C). Bake for 35–40 minutes.
8. Let cool on a wire rack before slicing.

This traditional-style pumpernickel is a tribute to heritage baking—deep, slightly bitter, slightly sweet, and full of character. It pairs perfectly with smoked meats, sharp cheeses, or simply butter. Patience pays off with this recipe, offering an old-world flavor that tells a story with every bite.

Hearty Sourdough Pumpernickel

If you love sourdough bread, this hearty pumpernickel variation introduces a tangy dimension to the classic dark loaf. With the complexity of a natural sourdough starter combined with the robust ingredients typical of pumpernickel, this bread is chewy, flavorful, and loaded with depth. Perfect for advanced bakers looking to explore rye fermentation.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups rye flour
• 1 cup bread flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp molasses
• 1 tsp instant espresso powder
• 1 tsp salt
• 3/4 to 1 cup water (adjust for dough consistency)
• 1 tbsp sunflower seeds (optional)

Instructions:

1. In a mixing bowl, combine the starter, water, molasses, and espresso powder.
2. Stir in flours, cocoa powder, and salt. Mix into a shaggy dough.
3. Knead gently for 5–7 minutes. Dough will be slightly sticky.
4. Place in a covered container and let ferment at room temperature for 6–8 hours or overnight until doubled.
5. Shape into a boule or batard. Place in a banneton or bowl to proof 1–2 hours.
6. Preheat oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer dough into the Dutch oven, score the top, and bake covered for 25 minutes, then uncovered for 15 minutes more.
8. Cool on a wire rack for at least 1 hour before slicing.

This sourdough pumpernickel is a labor of love that rewards you with a bread bursting with rich, complex tang and deep rye flavor. The crust is beautifully dark and crisp, while the interior is soft, moist, and full of nuance. It’s an ideal choice for rye aficionados or anyone craving bread with personality.

Quick & Easy Pumpernickel Sandwich Loaf

Don’t have all day to spend baking? This quick pumpernickel recipe delivers bold flavor in a convenient, sandwich-friendly form. Using yeast and a combination of pantry staples, this loaf is great for deli-style sandwiches or toast. While it’s not as dense as traditional versions, it still packs a satisfying punch.

Ingredients:

• 1 1/2 cups bread flour
• 1 cup rye flour
• 2 tbsp cocoa powder
• 2 tbsp brown sugar
• 1 tbsp molasses
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup warm water
• 1 tsp onion powder (optional for flavor twist)

Instructions:

1. In a large bowl, mix bread flour, rye flour, cocoa powder, salt, and onion powder.
2. In a separate bowl, whisk together warm water, brown sugar, molasses, oil, and yeast. Let sit 5 minutes.
3. Add wet to dry ingredients. Mix and knead for 8–10 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise for 1 hour.
5. Punch down, shape into a loaf, and place in a greased 9×5″ pan. Let rise for 30–45 minutes.
6. Preheat oven to 375°F (190°C). Bake for 30–35 minutes.
7. Cool in pan 10 minutes, then transfer to a rack.

This quick pumpernickel loaf is perfect for everyday baking. It’s less intimidating than traditional recipes and still rich enough to elevate your sandwich game. It slices beautifully and holds up well to toppings, making it a practical yet flavorful staple.

Would you like these formatted for printing, or turned into a PDF recipe book?

Sweet Honey Pumpernickel with Raisins

This slightly sweet pumpernickel is a delicious fusion of hearty rye bread and a subtle sweetness that comes from honey and plump raisins. With its soft, chewy crumb and bursts of fruity flavor, it’s a unique twist on the traditional dark loaf. Ideal for breakfast toasts or served alongside soft cheeses.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1/2 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp honey
• 1 tbsp molasses
• 1/2 cup raisins (soaked in warm water, then drained)
• 2 1/4 tsp active dry yeast
• 1 1/4 tsp salt
• 1 cup warm water
• 1 tbsp oil

Instructions:

1. Mix flours, cocoa powder, and salt in a large bowl.
2. In a separate bowl, combine warm water, honey, molasses, and yeast. Let bloom for 5 minutes.
3. Stir the wet mixture into the dry ingredients. Knead for 8 minutes, adding the raisins near the end.
4. Cover dough and let rise for 1–1.5 hours.
5. Shape into a loaf and place in a greased pan. Let rise for 30–45 minutes.
6. Preheat oven to 375°F (190°C). Bake for 35–40 minutes.
7. Cool before slicing.

This sweet pumpernickel offers the best of both worlds—rustic heartiness with a gentle, natural sweetness. The raisins create soft pockets of flavor, while the honey balances the robust rye and cocoa undertones. It’s a crowd-pleaser for breakfast or afternoon tea.

Garlic-Onion Savory Pumpernickel Twist

Packed with the rich aroma of roasted garlic and sautéed onions, this savory pumpernickel twist is perfect as a dinner bread or centerpiece for a charcuterie board. The dark rye base complements the savory aromatics, making every bite bold and deeply flavorful. It’s a savory masterpiece with artisan flair.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup warm water
• 1 head roasted garlic (cloves mashed)
• 1/2 cup finely chopped sautéed onions
• Olive oil for brushing

Instructions:

1. Combine flours, cocoa powder, salt, and yeast in a large bowl.
2. Mix warm water with molasses, then combine with dry ingredients. Knead until smooth.
3. Fold in roasted garlic and onions gently.
4. Let dough rise for 1 hour covered.
5. Divide in two, roll into ropes, and twist together. Shape into a ring or twist loaf.
6. Let rise again for 30–45 minutes.
7. Preheat oven to 375°F (190°C). Bake for 35 minutes until crust is firm.
8. Brush with olive oil and cool before serving.

This savory pumpernickel is full of bold, aromatic depth and makes a fantastic side for soups, stews, or wine pairings. The roasted garlic and caramelized onions infuse every bite with umami warmth, making it an impressive and flavorful variation of a classic bread.

Gluten-Free Pumpernickel-Style Loaf

Craving the taste of pumpernickel without the gluten? This recipe mimics the rich, dark flavor and hearty texture of traditional pumpernickel using a blend of gluten-free flours and binding agents. It’s moist, earthy, and surprisingly satisfying—proving that you can enjoy great bread on a gluten-free diet.

Ingredients:

• 1 cup buckwheat flour
• 3/4 cup brown rice flour
• 1/4 cup almond flour
• 1/4 cup tapioca starch
• 2 tbsp cocoa powder
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp instant coffee granules
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 1 tbsp psyllium husk + 1 cup warm water
• 2 tsp baking soda

Instructions:

1. Preheat oven to 350°F (175°C). Grease a small loaf pan.
2. Mix psyllium husk with water and let it form a gel (5–10 min).
3. In a bowl, combine all flours, cocoa, salt, and baking soda.
4. Add flax egg, psyllium gel, molasses, honey, oil, coffee, and vinegar. Mix into a thick batter.
5. Pour into the prepared pan and smooth the top.
6. Bake for 50–60 minutes. Let cool fully before slicing.

This gluten-free pumpernickel-style loaf delivers the signature taste of traditional dark rye bread without the wheat. Moist and flavorful, it holds up well for toast or open-face sandwiches. It’s a wonderful, allergy-friendly alternative that doesn’t compromise on texture or taste.

Would you like three more with a regional twist or maybe focused on specific occasions like holiday baking or grilling?

Spicy Jalapeño Pumpernickel

This pumpernickel recipe adds a fiery kick to the classic dark bread with the inclusion of jalapeños. The heat from the peppers balances beautifully with the rich, earthy rye flavor, creating a bread that’s perfect for adventurous eaters. Serve it with grilled cheese, a spicy sandwich, or simply on its own for a zesty treat.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika (optional for extra flavor)
• 1/4 cup cheddar cheese (optional)

Instructions:

1. Combine rye flour, all-purpose flour, cocoa powder, salt, and yeast in a large mixing bowl.
2. In a separate bowl, mix warm water, molasses, and olive oil. Add the mixture to the dry ingredients and knead for about 8–10 minutes, until smooth.
3. Gently fold in the chopped jalapeños, cumin, paprika, and cheese (if using).
4. Let the dough rise in a greased bowl for about 1 hour.
5. Punch the dough down and shape into a round or oval loaf. Let it rise for another 30 minutes.
6. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until the crust is firm and sounds hollow when tapped.
7. Let cool on a wire rack before slicing.

This spicy pumpernickel adds a bold twist to the classic recipe, with the jalapeños offering an unexpected heat that pairs wonderfully with the rye’s deep, earthy flavor. It’s a great choice for those who love a little extra spice in their bread—whether for sandwiches, as a side, or enjoyed on its own with a cold drink.

Caraway and Orange Pumpernickel

This variation combines the distinctive flavors of caraway seeds with a burst of citrus from orange zest. The slight sweetness of the orange peel complements the earthy rye, creating a more aromatic, refreshing version of pumpernickel bread. Ideal for serving alongside hearty stews or as a unique toast for breakfast.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 2 tbsp cocoa powder
• 1 tbsp honey
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 1 tbsp caraway seeds
• Zest of 1 orange
• 2 tbsp orange juice
• 2 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine rye flour, bread flour, cocoa powder, salt, and caraway seeds.
2. In a separate bowl, dissolve honey in warm water and sprinkle in yeast. Let sit for 5 minutes until foamy.
3. Add the yeast mixture, orange zest, orange juice, and olive oil to the dry ingredients. Stir until combined and knead for 8 minutes.
4. Let the dough rise in a greased bowl, covered with a damp cloth, for 1 hour.
5. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let rise for another 45 minutes.
6. Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until the bread has a firm crust and sounds hollow when tapped.
7. Cool before slicing to allow the flavors to set.

The marriage of caraway and orange zest in this pumpernickel recipe provides an aromatic experience that’s both savory and subtly sweet. The fresh citrus lightens the typically dense rye, creating a bread that’s perfect for both savory dishes and as a unique breakfast option. It’s a refreshing take on the classic, ideal for special occasions or to brighten up your everyday bread.

Pumpernickel with Sunflower & Pumpkin Seeds

This nutty, seed-packed pumpernickel bread brings a delightful crunch and added texture to the hearty, rich rye base. Sunflower and pumpkin seeds add a healthy boost, making it a fantastic choice for a nutritious sandwich or served alongside soups and salads. The seeds offer a nutty flavor that complements the bread’s deep, earthy notes.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup warm water
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, whole wheat flour, salt, and yeast. Set aside.
2. In a small bowl, mix warm water, molasses, honey, and olive oil. Add this mixture to the dry ingredients and stir.
3. Knead the dough for 8–10 minutes until smooth, adding sunflower and pumpkin seeds during the last few minutes of kneading.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour.
5. Punch the dough down, shape it into a loaf, and place it into a greased loaf pan. Let it rise again for 30–45 minutes.
6. Preheat oven to 375°F (190°C). Bake for 30–35 minutes, until the bread is golden and sounds hollow when tapped.
7. Cool before slicing.

This pumpernickel bread with sunflower and pumpkin seeds is the perfect combination of crunchy texture and earthy rye flavor. The seeds not only provide a satisfying crunch but also boost the bread’s nutritional value. It’s a fantastic option for a wholesome, filling bread that pairs well with anything from hearty sandwiches to simple buttered toast.

I hope these new recipes inspire you to bake up something special! Let me know if you’d like any more variations or if you’re looking for a different kind of bread!

Pumpernickel with Dried Cranberries and Walnuts

This slightly sweet and nutty pumpernickel bread combines the tang of dried cranberries with the rich, earthy flavor of walnuts. The contrast between the sweet cranberries and the crunchy walnuts creates a delightful texture and depth of flavor, making this loaf perfect for holiday meals or as a stand-alone snack with cheese.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1/4 cup whole wheat flour
• 1/4 cup cocoa powder
• 2 tbsp honey
• 2 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup warm water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 tbsp olive oil

Instructions:

1. Combine the rye flour, bread flour, whole wheat flour, cocoa powder, and salt in a large bowl.
2. In a separate bowl, mix the warm water, honey, molasses, and yeast. Let sit for 5–10 minutes until frothy.
3. Add the wet mixture into the dry ingredients and mix into a dough. Knead for 8 minutes, incorporating the dried cranberries and chopped walnuts toward the end.
4. Let the dough rise in a greased bowl for about 1 hour or until doubled in size.
5. Punch the dough down and shape it into a loaf. Place it in a greased loaf pan and let it rise for an additional 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes until the bread sounds hollow when tapped.
7. Cool on a wire rack before slicing.

The combination of dried cranberries and walnuts in this pumpernickel bread creates a balanced loaf with layers of flavor. The slight sweetness from the cranberries pairs wonderfully with the crunchy walnuts, while the deep rye flavor remains at the core of this hearty bread. It’s perfect for special occasions or as a unique addition to a cheese board.

Pumpernickel with Buttermilk and Chives

This savory pumpernickel bread features the creamy tang of buttermilk and the fresh, onion-like flavor of chives. These ingredients add a lighter, more fragrant touch to the typically dense rye bread, making it a versatile option for savory dishes, sandwiches, or served alongside salads and soups.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup buttermilk (room temperature)
• 1/4 cup chopped fresh chives
• 2 tbsp olive oil

Instructions:

1. In a large bowl, mix together the rye flour, all-purpose flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine the buttermilk, molasses, and olive oil.
3. Gradually add the wet ingredients to the dry, mixing to form a dough. Knead for 8–10 minutes, adding the chopped chives toward the end of the kneading process.
4. Let the dough rise in a covered bowl for 1–1.5 hours until doubled.
5. Punch the dough down, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the loaf has a firm crust and sounds hollow when tapped.
7. Allow the bread to cool before slicing.

This pumpernickel with buttermilk and chives is a fresh take on the traditional dark loaf. The tang from the buttermilk softens the typically dense texture of pumpernickel, and the chives infuse each bite with a subtle, savory note. This loaf is perfect for pairing with savory spreads, soups, or as a light, flavorful accompaniment to dinner.

Pumpernickel with Beer and Mustard Seeds

If you’re a fan of bold, savory flavors, this pumpernickel with beer and mustard seeds will be right up your alley. The beer adds a slight bitterness and depth to the bread, while the mustard seeds provide a mild heat and crunch. This hearty loaf is ideal for pairing with sausages, meats, or as a base for gourmet sandwiches.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1/4 cup whole wheat flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm beer (preferably dark beer)
• 1/2 cup warm water
• 2 tbsp mustard seeds (slightly crushed)
• 2 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the rye flour, bread flour, whole wheat flour, cocoa powder, salt, and mustard seeds.
2. In a separate bowl, combine the warm beer, warm water, molasses, and olive oil. Add yeast and let sit for 5 minutes until bubbly.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for about 8–10 minutes.
4. Place the dough in a greased bowl, cover, and let it rise for 1 hour.
5. Punch the dough down, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until the loaf is golden and sounds hollow when tapped.
7. Cool on a wire rack before slicing.

The combination of beer and mustard seeds in this pumpernickel recipe adds bold, savory layers of flavor to the hearty rye base. The mustard seeds lend a subtle heat and crunch, while the beer enhances the deep, malty richness of the bread. This is a perfect loaf for pairing with sausages, cheese, or any dish where you want a loaf with robust flavor.

Let me know if you would like more variations or if there’s a particular twist you’re looking for in your pumpernickel bread recipes!

Apple Cinnamon Pumpernickel

This apple cinnamon pumpernickel bread brings a touch of sweetness to the traditionally hearty rye. The natural sweetness of apples, combined with the warm aroma of cinnamon, creates a comforting loaf that’s perfect for autumn breakfasts or as a flavorful dessert bread. The combination of rye flour and cinnamon adds depth to the sweet notes, making this bread irresistible.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 apple, peeled and grated
• 1 tsp ground cinnamon
• 2 tbsp honey
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine the rye flour, all-purpose flour, cocoa powder, salt, and cinnamon.
2. In a separate bowl, mix warm water, molasses, honey, and yeast. Let it sit for 5–10 minutes until frothy.
3. Add the wet ingredients to the dry ingredients and mix to form a dough. Knead for about 8–10 minutes, adding the grated apple during the last few minutes of kneading.
4. Let the dough rise for 1 hour, or until doubled in size.
5. Punch the dough down and shape it into a loaf. Let it rise again for 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 35 minutes until the bread sounds hollow when tapped.
7. Cool on a wire rack before slicing.

This apple cinnamon pumpernickel bread provides a comforting, sweet twist to the traditional dark rye. The combination of apples and cinnamon adds warmth and a gentle sweetness, making it perfect for a cozy breakfast or snack. It’s also a great accompaniment to a cup of tea or coffee, offering a flavorful way to enjoy the season.

Pumpernickel with Sun-Dried Tomatoes and Feta

This savory pumpernickel bread is infused with the vibrant flavors of sun-dried tomatoes and the rich, tangy taste of feta cheese. The combination of these ingredients creates a Mediterranean-inspired loaf that pairs beautifully with olive oil for dipping, or as a sandwich base. It’s a great bread for entertaining or adding something special to your dinner table.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1 tbsp cocoa powder
• 1 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine the rye flour, bread flour, cocoa powder, and salt.
2. In a separate bowl, combine warm water, honey, olive oil, and yeast. Let it sit for 5 minutes.
3. Add the wet ingredients to the dry ingredients and mix into a dough. Knead for about 8–10 minutes until smooth.
4. Gently fold in the chopped sun-dried tomatoes and crumbled feta during the last few minutes of kneading.
5. Let the dough rise in a greased bowl for about 1 hour.
6. Punch the dough down, shape it into a loaf, and let it rise for another 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread has a firm crust and sounds hollow when tapped.
8. Allow it to cool before slicing.

The combination of sun-dried tomatoes and feta cheese brings a savory depth to the traditional pumpernickel. The tanginess of the feta and the rich, earthy rye complement each other perfectly, making this bread an ideal pairing for Mediterranean dishes or served with a drizzle of olive oil. It’s a fantastic addition to any meal.

Smoked Salmon and Dill Pumpernickel

This pumpernickel bread is elevated with the delicate flavors of smoked salmon and fresh dill, creating a sophisticated and savory loaf. It’s perfect for brunch or an appetizer when paired with cream cheese or goat cheese. The richness of smoked salmon and the herbaceous notes of dill make this bread a standout for special occasions.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1 cup warm water
• 1/4 cup chopped smoked salmon
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine rye flour, all-purpose flour, cocoa powder, and salt.
2. In a separate bowl, combine warm water, molasses, olive oil, and yeast. Let it sit for 5–10 minutes until frothy.
3. Add the wet mixture to the dry ingredients and mix to form a dough. Knead for 8–10 minutes, then fold in the smoked salmon and dill.
4. Let the dough rise in a greased bowl for 1–1.5 hours, or until doubled in size.
5. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until the loaf has a firm crust and sounds hollow when tapped.
7. Cool on a wire rack before slicing.

This smoked salmon and dill pumpernickel bread combines savory flavors with a sophisticated twist. The smoked salmon adds a rich, delicate flavor, while the dill provides a refreshing herbal note that balances beautifully with the earthy rye. This bread is perfect for brunches or served with cream cheese as a savory appetizer.

These new pumpernickel bread recipes offer even more variety for your baking adventures, from sweet apple and cinnamon to Mediterranean-inspired sun-dried tomatoes and feta, and a sophisticated smoked salmon and dill loaf. Let me know if you’d like even more recipes or if you have any specific ingredients in mind!

Pumpernickel with Black Olives and Rosemary

This savory pumpernickel loaf features the briny goodness of black olives paired with the aromatic, piney fragrance of rosemary. The combination of these two ingredients creates a Mediterranean-inspired bread that’s perfect for pairing with cheeses, dips, or served alongside roasted meats. It’s an ideal choice for adding a rustic, flavorful touch to any meal.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup black olives, pitted and chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large mixing bowl, combine the rye flour, bread flour, cocoa powder, and salt.
2. In a separate bowl, mix the warm water, molasses, honey, and yeast. Let sit for 5–10 minutes to activate the yeast.
3. Add the wet ingredients to the dry ingredients and stir to form a dough. Knead for 8–10 minutes.
4. Gently fold in the chopped olives and fresh rosemary.
5. Place the dough in a greased bowl and let it rise, covered, for 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

The combination of black olives and rosemary in this pumpernickel loaf gives it a bold, savory flavor with a rustic Mediterranean flair. The olives add a briny depth, while the rosemary provides a fresh, herbal aroma. This bread is a wonderful accompaniment to a variety of dishes, especially Mediterranean-inspired meals.

Pumpernickel with Chia Seeds and Flaxseed

This healthy, fiber-packed pumpernickel bread incorporates chia seeds and flaxseeds for an extra nutritional boost. Both seeds provide a pleasant crunch and a slight nutty flavor that complements the deep, earthy rye. This loaf is perfect for those seeking a nutritious bread option without sacrificing flavor, ideal for breakfast or as a base for open-faced sandwiches.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, mix the rye flour, whole wheat flour, cocoa powder, salt, chia seeds, and flaxseeds.
2. In a separate bowl, combine warm water, molasses, honey, and olive oil. Sprinkle the yeast over the top and let it sit for 5–10 minutes to activate.
3. Add the wet ingredients to the dry mixture and stir to form a dough. Knead for 8–10 minutes.
4. Place the dough in a greased bowl and let it rise for about 1 hour, or until doubled in size.
5. Punch the dough down, shape it into a loaf, and let it rise again for 30 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
7. Allow to cool before slicing.

This pumpernickel bread with chia and flaxseeds offers both a nutty flavor and a nutritional boost. The seeds add a satisfying crunch while increasing the fiber content of the bread. It’s perfect for anyone looking to enjoy a healthy, hearty loaf that pairs well with a wide range of toppings, from butter and jam to creamy cheese.

Pumpernickel with Beer and Caramelized Onions

This savory pumpernickel bread gets a rich, malty flavor from dark beer and a touch of sweetness from caramelized onions. The combination of beer and onions deepens the bread’s flavor, while the rye flour provides a hearty base. This loaf is fantastic for pairing with meats, hearty soups, or as a base for gourmet sandwiches.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup dark beer (preferably stout or porter)
• 1/2 cup warm water
• 1 medium onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp honey

Instructions:

1. In a large mixing bowl, combine the rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a small bowl, mix the warm water, honey, molasses, and dark beer. Stir until the molasses dissolves, then add to the dry ingredients.
3. Knead the dough for about 8–10 minutes, until smooth.
4. Heat olive oil in a pan over medium heat. Add the onions and cook, stirring occasionally, for 20–25 minutes, until they are deeply caramelized and golden brown. Let cool.
5. Fold the caramelized onions into the dough during the last few minutes of kneading.
6. Let the dough rise for 1 hour in a greased bowl, then punch it down and shape it into a loaf. Let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool on a wire rack before slicing.

The beer and caramelized onions lend this pumpernickel bread a deep, savory flavor with a slight sweetness. The beer imparts a malty richness, while the onions add an irresistible sweetness and tenderness to the loaf. This bread pairs excellently with meats, cheeses, or served alongside a bowl of soup.

These three pumpernickel bread recipes each offer something different, from the briny olives and rosemary to the healthful seeds and hearty beer with onions. Each one is unique in flavor and perfect for various occasions. Enjoy experimenting with them in your kitchen! Let me know if you’d like more ideas!

Pumpernickel with Garlic and Parmesan

This savory pumpernickel bread combines the robust flavors of garlic and Parmesan cheese, making it a perfect choice for pairing with soups, stews, or as a side for your favorite Italian dishes. The garlic adds a fragrant, savory punch, while the Parmesan imparts a rich, umami depth, all balanced by the earthy rye flour. This bread is a great addition to any meal and can also be used for making delicious garlic bread.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a separate bowl, mix warm water, molasses, honey, and olive oil. Sprinkle yeast over the top and let it sit for 5-10 minutes to activate.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Knead for about 8–10 minutes, incorporating the minced garlic and grated Parmesan cheese toward the end.
5. Let the dough rise for about 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden and sounds hollow when tapped.
8. Cool before slicing.

This pumpernickel bread with garlic and Parmesan is a savory delight, perfect for complementing hearty dishes or enjoying on its own with a touch of butter. The garlic adds depth and fragrance, while the Parmesan cheese creates a golden crust with rich umami flavor. It’s a great addition to any meal or a fantastic base for making garlic bread.

Pumpernickel with Pumpkin and Sage

This pumpernickel bread is infused with the earthy flavor of pumpkin and the aromatic herbaceousness of fresh sage. The pumpkin lends a slight sweetness and moisture to the loaf, while the sage offers a fragrant, savory punch. Perfect for fall and winter, this bread pairs wonderfully with roasted meats, salads, or just a warm slice with butter.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 1/2 cup canned pumpkin puree
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 2 tbsp fresh sage, finely chopped
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, whole wheat flour, cocoa powder, salt, and yeast.
2. In a separate bowl, mix the warm water, pumpkin puree, molasses, honey, and olive oil.
3. Add the wet ingredients to the dry ingredients and stir to form a dough. Knead for about 8–10 minutes, adding the fresh sage during the last few minutes of kneading.
4. Let the dough rise in a greased bowl for 1 hour, or until doubled in size.
5. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread has a firm crust and sounds hollow when tapped.
7. Cool on a wire rack before slicing.

The pumpkin and sage in this pumpernickel bread create a beautifully balanced loaf with a sweet and savory flavor profile. The pumpkin adds moisture and depth, while the sage infuses the bread with a delightful fragrance that complements its rich rye base. This loaf is perfect for cozy fall meals and pairs wonderfully with roasted meats or a hearty soup.

Pumpernickel with Apricots and Pistachios

This pumpernickel bread takes on a sweet and savory flavor profile with the addition of dried apricots and pistachios. The apricots bring a soft, natural sweetness, while the pistachios add a crunchy texture and a hint of nuttiness. This unique combination makes the bread a fantastic choice for a sweet treat, served with cheese, or paired with a dollop of honey for an extra indulgence.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 2 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup dried apricots, chopped
• 1/4 cup pistachios, chopped
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a separate bowl, mix warm water, molasses, honey, and olive oil. Let the yeast activate by letting the mixture sit for 5-10 minutes.
3. Add the wet ingredients to the dry ingredients and stir to form a dough. Knead for about 8–10 minutes, incorporating the chopped apricots and pistachios during the last few minutes of kneading.
4. Let the dough rise for 1 hour in a greased bowl, until doubled in size.
5. Punch down the dough, shape it into a loaf, and let it rise for another 30–45 minutes.
6. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the loaf sounds hollow when tapped.
7. Allow the bread to cool before slicing.

This pumpernickel bread with apricots and pistachios offers a wonderful balance of sweetness and crunch, making it an excellent choice for a unique bread option. The apricots provide a burst of sweetness, while the pistachios give each bite a satisfying texture. This loaf is versatile enough to enjoy on its own, with a bit of butter, or served alongside a cheese platter.

These new pumpernickel bread recipes continue to offer a variety of exciting flavors, from the savory garlic and Parmesan to the sweet apricots and pistachios, as well as the cozy combination of pumpkin and sage. Whether you’re looking to complement a meal or treat yourself to a unique bread, these recipes are sure to satisfy! Let me know if you’d like even more!

Pumpernickel with Sweet Potato and Caraway Seeds

This pumpernickel bread combines the earthy flavors of sweet potato and rye with the distinctive flavor of caraway seeds, creating a soft, slightly sweet loaf. The sweet potato adds moisture and a delicate sweetness to the dense rye, while the caraway seeds enhance the bread with a subtle hint of anise-like flavor. Perfect for fall, this bread is excellent served alongside roasted meats, cheeses, or even as a breakfast toast with butter.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1 medium sweet potato, cooked and mashed
• 2 tbsp caraway seeds
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine the rye flour, all-purpose flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine the warm water, molasses, honey, olive oil, and mashed sweet potato. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and mix to form a dough. Knead for about 8–10 minutes.
4. Gently fold in the caraway seeds.
5. Let the dough rise for 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

This pumpernickel bread with sweet potato and caraway seeds is a wonderful combination of sweetness and savory notes. The sweet potato provides a moist texture and subtle sweetness, while the caraway seeds add depth and warmth. Perfect for autumn meals, this bread pairs well with hearty stews, roasted meats, or served as a standalone snack.

Pumpernickel with Cranberries and Walnuts

This pumpernickel bread is a delightful mix of sweet and savory, with tart cranberries and crunchy walnuts adding texture and flavor to the dense, earthy rye. The cranberries provide a pop of color and a tangy contrast to the rye’s deep flavor, while the walnuts contribute a rich, nutty crunch. This loaf is perfect for holiday meals, festive gatherings, or as a hearty snack throughout the season.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, mix rye flour, whole wheat flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine warm water, molasses, honey, and olive oil. Let the yeast activate by allowing it to sit for 5–10 minutes.
3. Add the wet ingredients to the dry ingredients and mix into a dough. Knead for about 8–10 minutes.
4. Gently fold in the dried cranberries and chopped walnuts toward the end of the kneading process.
5. Let the dough rise in a greased bowl for about 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the loaf sounds hollow when tapped.
8. Cool on a wire rack before slicing.

The combination of cranberries and walnuts in this pumpernickel bread creates a beautifully balanced loaf, with the tartness of the cranberries complementing the richness of the rye and the crunch of the walnuts. This bread is perfect for festive occasions and pairs wonderfully with a variety of cheeses, cold cuts, or simply buttered for a snack.

Pumpernickel with Blue Cheese and Pears

This unique pumpernickel bread recipe blends the rich, tangy flavor of blue cheese with the sweetness of fresh pears. The blue cheese creates a savory depth in the bread, while the pears add a touch of natural sweetness and moisture. This bread is an excellent choice for gourmet sandwiches, or simply served alongside a salad or a charcuterie board.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup crumbled blue cheese
• 1 pear, peeled and diced
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine warm water, molasses, honey, and olive oil. Let the yeast activate for 5–10 minutes.
3. Add the wet ingredients to the dry ingredients and mix into a dough. Knead for 8–10 minutes.
4. Gently fold in the crumbled blue cheese and diced pears during the final minutes of kneading.
5. Let the dough rise in a greased bowl for about 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

This pumpernickel bread with blue cheese and pears is a sophisticated and flavorful combination. The blue cheese provides a bold, tangy punch, while the pears bring a sweet contrast that complements the rye. This bread is perfect for a fancy appetizer, gourmet sandwiches, or as part of a cheese and wine pairing.

These three pumpernickel bread recipes continue to explore the delightful versatility of rye flour, from sweet-and-savory pear and blue cheese to nutty cranberry-walnut and comforting sweet potato and caraway. Each recipe offers something unique for different occasions, whether you’re looking for a hearty snack, a festive treat, or a savory loaf to accompany dinner. Enjoy experimenting in your kitchen! Let me know if you’d like more ideas.

Pumpernickel with Bacon and Cheddar

This savory pumpernickel bread combines the richness of crispy bacon with the sharp, creamy flavor of cheddar cheese. The smoky bacon adds a depth of flavor, while the cheddar provides a creamy, tangy bite. This bread is perfect for breakfast or as a side for soups and stews. It also makes a great base for hearty sandwiches.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup cooked bacon, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, mix rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine warm water, molasses, honey, and olive oil. Let the yeast activate for 5-10 minutes.
3. Add the wet ingredients to the dry ingredients and mix to form a dough. Knead for 8–10 minutes.
4. Fold in the cooked bacon and shredded cheddar cheese during the final minutes of kneading.
5. Let the dough rise in a greased bowl for 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

This pumpernickel bread with bacon and cheddar is indulgent and flavorful, with the crispy bacon adding a smoky depth and the cheddar providing richness and tang. The bread is versatile—great on its own, paired with soups, or used for sandwiches. Perfect for bacon and cheese lovers, this loaf is a savory treat.

Pumpernickel with Honey and Almonds

This sweet and nutty pumpernickel bread features honey and almonds, creating a delicious balance of sweetness and crunch. The honey adds a natural sweetness, while the almonds give the bread a satisfying texture. This loaf is perfect for a sweet breakfast or as a snack with a cup of tea. It’s also wonderful for gifting during the holidays.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup whole wheat flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup honey
• 1/2 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, whole wheat flour, cocoa powder, salt, and yeast.
2. In a separate bowl, mix warm water, molasses, honey, and olive oil. Let the yeast activate for 5-10 minutes.
3. Add the wet ingredients to the dry ingredients and mix into a dough. Knead for 8–10 minutes.
4. Fold in the sliced almonds toward the end of the kneading process.
5. Let the dough rise in a greased bowl for about 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

The honey and almonds in this pumpernickel bread bring a delightful sweetness and crunch, making it a perfect treat for breakfast or an afternoon snack. The honey adds a subtle, natural sweetness that pairs beautifully with the almonds. This bread is also great with a dollop of jam or a slice of cheese, making it a versatile option for any occasion.

Pumpernickel with Sun-Dried Tomatoes and Basil

This Mediterranean-inspired pumpernickel bread is infused with sun-dried tomatoes and fresh basil. The tomatoes add a tangy richness, while the basil brings an aromatic, herbaceous flavor. Together, they create a savory bread that pairs wonderfully with pasta dishes, Mediterranean spreads, or grilled vegetables. It’s perfect for summer meals or as a side dish to a hearty salad.

Ingredients:

• 1 1/2 cups rye flour
• 1 cup bread flour
• 1 tbsp cocoa powder
• 1 tbsp molasses
• 1 1/2 tsp salt
• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, finely chopped
• 2 tbsp olive oil
• 1 tbsp honey

Instructions:

1. In a large bowl, combine rye flour, bread flour, cocoa powder, salt, and yeast.
2. In a separate bowl, combine warm water, molasses, honey, and olive oil. Let the yeast activate for 5-10 minutes.
3. Add the wet ingredients to the dry ingredients and mix into a dough. Knead for 8–10 minutes.
4. Fold in the chopped sun-dried tomatoes and fresh basil during the final kneading process.
5. Let the dough rise for 1 hour in a greased bowl, until doubled in size.
6. Punch down the dough, shape it into a loaf, and let it rise again for 30–45 minutes.
7. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the bread sounds hollow when tapped.
8. Cool before slicing.

This pumpernickel bread with sun-dried tomatoes and basil offers a flavorful, savory loaf with Mediterranean flair. The sun-dried tomatoes lend a tangy richness, and the basil infuses the bread with a fresh, herbal aroma. This loaf pairs wonderfully with Italian-inspired dishes, making it a great addition to your kitchen repertoire.

These new pumpernickel bread recipes continue to showcase the versatility of rye flour. From savory bacon and cheddar to the sweet crunch of honey and almonds, and the aromatic sun-dried tomatoes with basil, these loaves are perfect for a variety of occasions, from casual snacks to festive gatherings. Enjoy these flavorful and creative twists on the classic pumpernickel bread!