Rye Pumpernickel Flour
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Rye Pumpernickel Flour or Meal from Barry Farm Foods


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List of Ingredients

rye grain

Rye Pumpernickel bread is made from rye and wheat flours.  It's the rye flour however that is the most interesting.  The old traditional dark rye uses a coarse ground rye flour or meal (which it is sometimes called) that is made from the whole rye grain.  It can be ground fine or medium and the coarse version is what is commonly referred to as "Pumpernickel".  If we were talking about wheat flour, it would be like whole wheat.

Regular rye flour is made from just the endosperm with the bran and germ removed, but Pumpernickel flour is made with the whole grain and the ash content of the grain is what gives it the distinctive dark color.  This color can vary from brand to brand depending on their method of milling.

Most of the modern examples of pumpernickel bread include a mixture of rye and wheat flour and are darkened with caramel coloring or cocoa so that they look like the original.

Old recipes for pumpernickel bread call for baking in steam at a low heat for 2 hours or more.  Flavors develop as long slow cooking causes the natural sugar in rye flour to darken and sweeten the bread. 

Chocolate, spices, orange peel and beer may be added and potatoes are often included because they help keep the bread moist. 

Rye Pumpernickel Bread Recipe

Makes 2 loaves
2 cups warm water
1 tablespoon Saf-Instant yeast
1 cup strong coffee, at room temperature
1/4 cup barley malt extract/syrup or sorghum syrup
2 tablespoons cocoa powder or carob powder
2 teaspoons sea salt
3 cups rye pumpernickel flour
2 cups whole wheat bread flour
2 cups unbleached bread flour
About 4 tablespoons yellow cornmeal
1 egg
1/4 cup milk

In a large mixing bowl,  combine water (not over 110 F) and yeast. Let stand for 5 minutes, or until the yeast is dissolved. Stir in the coffee, barley malt, cocoa or carob powder, and sea salt. When well combined, stir in the rye and whole wheat flours and as much of the unbleached bread flour as you can work in before the dough gets too stiff to stir.  Turn out onto a lightly floured work surface and let rest for 5 minutes. Begin kneading in the remaining flour. Knead for at least 10 minutes, or until the dough starts to get sticky.

Place in a greased bowl. Cover and let rise at room temperature in a draft-free spot for about 2 hours, or until doubled in bulk.

Grease 2 baking sheets and dust each with 2 tablespoons cornmeal or enough to generously cover. Set aside.

Punch down the dough and divide it in half. Shape each half into a ball, molding the sides under and smoothing any edges together. Place 1 loaf on each baking sheet. Cover and let rise in a warm draft-free spot for about 1 hour, or until doubled in bulk.

Preheat the Oven to 350F. Slash the top of each loaf in several places. Whisk together the egg and milk. Generously brush the top surface of each loaf with egg wash. Bake for 1 hour or until deep brown and crusty and it sounds hollow when thumped on the bottom. Remove from the oven and cool on a wire rack.


1/4 cup 
Amount per serving
Calories from fat5
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Carbohydrate 21g
Dietary Fiber 4.5g18%
Protein 4g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.

Additional Information
4.8% of calories from Fat
80% from Carbohydrates
15.2% from Protein