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Pumpernickel Beer Bread

Pumpernickel Beer Bread
Christopher Mohs

So you are ready for some pumpernickel bread? This recipe is from our latest book Quick & Easy Breads and is a hearty whole grain bread with rye and whole wheat flours married with the goodness of a dark rich beer. It really doesn’t get any better than this. Aside from being a great sandwich bread you can also serve this up for a snack with a dollop of seasoned cottage cheese and basil, simply delicious.

Get this recipe and more! Grab your autographed copy of Quick & Easy Breads today!

Pumpernickel Beer Bread Recipe


1 cup warm Dark Stout Beer
1/4 oz Pkg (2 1/4 tsp) Fast Acting Yeast
4 tbsp Molasses
1/2 tsp Salt
1/2 cup Whole Wheat Flour
1 cup Dark Rye Flour
1 1/2 cups Bread Flour
2 tbsp Cocoa
1/2 cup Chopped Pecans
1/2 cup Flax Seed


In a small bowl, mix together the warmed stout beer, yeast, and molasses and set aside to begin activating the yeast. The yeast will begin to activate and foam after a few minutes. You want the yeast to really get going, about 5 minutes.

In a stand mixer bowl, measure out bread flour, whole wheat flour, dark rye flour, cocoa powder, and salt, and mix together. Turn the mixer on low speed and pour in the beer, yeast, and molasses mixture and continue mixing until the dough comes together. You may need to add 3/4 to 1 cup of water at this point so have it at the ready depending on the moisture needs of the flour.

Once the dough has combined turn the mixer up to medium speed and allow the dough to knead for about 6-10 minutes. This will help build up the glutens. If your dough appears to be too wet and sticks to the walls of your mixing bowl, add more flour about 1 tbsp at a time.

In the last few minutes of the kneading, add in the flax seeds and chopped pecans. These will gradually incorporate into the dough.

Next flour a cutting board or your counter and give the dough a couple final kneads by hand. Shape into a loaf and place onto either a baking sheet with a dusting of cornmeal or in a bread pan. Cover with a wet rag or plastic wrap and let rise for approximately 30-45 minutes (until doubled in size or more). Slash the bread with a sharp knife and bake at 425 degrees F for 25-30 minutes. Remove from oven and cool.