There’s something undeniably special about the rich, earthy aroma of freshly baked pumpernickel bread. This Steakhouse-Style Pumpernickel Bread brings that cozy, nostalgic warmth to your kitchen with its deep molasses flavor and hearty rye texture.

In just over three hours, including a brief proofing time, you’ll have a loaf that’s crusty on the outside and tender on the inside. Perfect for slicing thick and slathering with butter or pairing with your favorite soup, it’s a showstopper that feels both rustic and refined.

Every bite of this bread is a delightful balance of sweet and savory, with hints of cocoa and caraway seeds adding depth. The process is simple yet rewarding, and the result is a loaf that’s as impressive as it is comforting.

Whether you’re hosting a dinner party or enjoying a quiet evening at home, this pumpernickel bread will elevate any meal. Its robust flavor and satisfying chew make it a standout addition to your baking repertoire.

Ingredients for Steakhouse-Style Pumpernickel Bread

2½ cups (12½ oz/355 g) all-purpose flour
2 cups (10 oz/282 g) rye flour (or whole wheat flour as a substitute)
2 tablespoons unsweetened cocoa powder
5 teaspoons instant yeast
1 tablespoon granulated sugar
1 tablespoon salt
1½ cups (12 fl oz/340 ml) warm water (about 110°F/43°C)
½ cup (5 oz/142 g) molasses (or treacle as a substitute)
2 tablespoons vegetable oil

Step-by-Step Instructions

Prepare the pans: Grease two 9 x 5-inch (23 x 12½ cm) loaf pans and set aside.
Mix dry ingredients: In a large bowl, combine the all-purpose flour, rye flour, cocoa powder, yeast, sugar, and salt.
Combine wet ingredients: In a separate bowl, mix the warm water, molasses, and vegetable oil.
Make the dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 5-8 minutes.
First proof: Place the dough in a large, oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60-90 minutes.
Shape the dough: Punch down the dough and divide it in half. For each half, pat into a triangle (10 inches wide at the base, 5 inches at the tip, and 10 inches tall). Roll into a log from the 5-inch end, pinch the seams, and tuck the ends under. Place seam-side down in the prepared pans.
Second proof: Cover the pans and let the dough rise again in a warm place until doubled, about 45 minutes.
Preheat the oven: Towards the end of the rise, preheat the oven to 375°F (190°C).
Bake: Bake the loaves for about 40 minutes, or until they sound hollow when tapped.
Cool: Let the bread cool completely on a wire rack before slicing.
Store: Keep at room temperature for up to 3 days or freeze for up to 8 weeks. Defrost at room temperature for several hours.

Perfect Pairings: Serving Suggestions for Pumpernickel Bread

This hearty Steakhouse-Style Pumpernickel Bread pairs wonderfully with a variety of dishes. Serve it alongside a rich beef stew or creamy clam chowder for a comforting meal. For a lighter option, try it with smoked salmon, cream cheese, and capers for a classic open-faced sandwich. It also makes a great base for Reuben sandwiches or grilled cheese with a twist!

Storage Secrets: Keeping Your Bread Fresh

To maintain freshness, store the bread in an airtight container or plastic wrap at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it in a resealable freezer bag for up to 8 weeks. When ready to enjoy, simply defrost at room temperature or toast slices directly from the freezer for a warm, crusty treat.

Time-Saving Tips for Busy Bakers

Short on time? Use a stand mixer with a dough hook to knead the dough in just 5-8 minutes. You can also prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, shape the dough, let it come to room temperature, and bake as directed. This method saves time while still delivering delicious results!

Recipe Variations: Customize Your Loaf

Feel free to experiment with this recipe! Swap the rye flour for whole wheat flour for a slightly different flavor. Add caraway seeds or chopped walnuts to the dough for extra texture and depth. For a sweeter twist, try using maple syrup instead of molasses. These small changes can make the bread uniquely yours.

Equipment Essentials: Tools for Success

To make this recipe easier, ensure you have a 9 x 5-inch loaf pan for baking. A kitchen scale is helpful for precise measurements, especially with flours. If kneading by hand, a large, sturdy work surface and a bench scraper can make the process smoother. And don’t forget a thermometer to check if your bread is fully baked—it should reach an internal temperature of 190°F (88°C).