How To Make Pumpernickel-Like Restaurant Bread

How To Make Pumpernickel-Like Restaurant Bread

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When you go out to dinner and they serve you that dark bread, I call it Pumpernickel-like restaurant bread. I am not sure what the bread is, only that it is just dark, dark brown. I looked the word up on Google. It said it was a dark bread with rye, whole wheat or combination whole wheat flour. I am sure every bakery has their own take on the bread. Well, I decided to give it a try. My daughter, Heidi sent me an email…..yep, I always have to modify recipes…that’s who I am! I did not add caramel coloring or the bread could have been really dark.

I had to take a loaf to a dear friend, Lynda to see if it passed the taste test…she liked it!

Pumpernickel-Like Restaurant Bread by Food Storage Moms

  • 2-1/2 Cups hot water
  • ¼ cup oil (I used olive oil)
  • ¾ cups honey
  • 2 Tablespoons Salba Chia (optional)
  • 2 Tablespoons SAF Instant Yeast
  • 2 Tablespoons dough enhancer (optional)
  • 1 tablespoon lemon juice (optional)
  • 1 teaspoon Real Salt
  • 3-4 Cups white bread flour
  • 3-1/2 Cups whole wheat flour (I prefer freshly ground hard white wheat)
  • rolled oats (for dusting the top of loaves after placing in pans to rise)
  • ¼ cup dry cocoa
  • 2 Tablespoons caramel color (optional-I did not use this)
  1. I start at the top of the ingredient list and place everything in a bread mixer. I start mixing and add more white flour until the dough pulls away from the sides of the mixer. I continue to mix the bread for 5-8 minutes. I let the dough rest 10 minutes and then divide the dough into four-one pound loaf pans. You can make two loaves if your pans are larger. Place the loaves into greased pans. Dust the loaves with rolled oats and cover with greased plastic wrap. Let rise another 45-60 minutes. Preheat oven to 350 degrees. Bake the 4 small loaves for 27-30 minutes. Bake the 2 larger loaves for about 30-40 minutes.
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These are my favorite bread pans to use to make this Pumpernickel-Like Restaurant Bread pan: Fat Daddio’s Anodized Aluminum Bread Pan, 7.75 Inch x 3.75 Inch x 2.75 Inch


  1. What makes this loaf Pumpernickle? I don’t see anything in this loaf (other than bread flour) that I don’t already put into my 100% whole wheat loaf. I am interested in making a dark loaf like I get at Outback, but I think their loaf is only dark because of the caramel coloring.
    I’m enjoying reading your site. Thanks.

    • Teresa, Thanks so much for commenting. You will notice the title: “Pumpernickel-Like”. The Salba Chia gives it little nut like flavor similar to rye…not close…just similar. I wanted to make something other than just my regular whole wheat bread. The oats on the top give it that “restaurant” look. When I have company over I like to put a twist on my bread making. Does that make sense? I just like to show people that they can take a simple recipe and “fluff” up it up? Just have fun baking bread! Hugs! Linda

  2. Ret Johnson says:

    I know this is “Pumpernickel-Like”. I just wondered if you considered using sourdough in it. My understanding is that true pumpernickel does use sourdough — it’s one of the things I really like about it.

  3. I pinned! Thanks for sharing Linda!

  4. Thank you for the clarification of the addition of cocoa.
    That makes much more sense. : )

    • Teresa, this is what happens when you work 10-12 hours a day on your blog….I am glad my sister caught the mistake! If she hadn’t one of my daughter’s would have caught it! Life makes me smile sometimes!!! Thanks again, Linda

  5. I love bread so I’m pretty sure that I would love this recipe! Thanks for sharing 🙂 Pinned!

    Shauna @ The Best Blog Recipes

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