Vegan Pumpernickel
Dark, dense, and deeply aromatic, this pumpernickel is the kind of bread that makes your whole kitchen smell like a proper bakery. The combination of dark rye flour, unsweetened cocoa powder, instant coffee, and molasses builds that signature earthy, slightly bitter depth that pumpernickel lovers crave — and every single ingredient in this loaf happens to be completely plant-based without any substitutions or workarounds needed. Caraway seeds add a subtle, almost anise-like warmth that plays beautifully against the molasses glaze brushed on just before baking, giving the crust that gorgeous mahogany finish. Rye dough behaves differently than a standard wheat loaf — it's stickier and denser — but the instructions walk you through exactly what to expect so there are no surprises. The patience required for two rises and a full cool-down is absolutely worth it; slicing into this too early will give you a gummy crumb, but wait it out and you'll be rewarded with a tight, satisfying slice that holds up to anything you pile on top. With 12 slices per loaf, it's a great bake to make on a Sunday and enjoy all week long.
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Learn more →Ingredients
12 servings
For the dough
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp molasses
- 1 tbsp caraway seeds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee or espresso powder
- 1 ½ tsp fine salt
- 2 tbsp olive oil
- 1 ½ cups dark rye flour
- 1 cup bread flour
For the glaze
- 1 tbsp water
- 1 tsp molasses
Instructions
- 1
Combine the warm water, yeast, and 2 tbsp molasses in a large mixing bowl. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the caraway seeds, cocoa powder, instant coffee, salt, and olive oil to the yeast mixture and stir until combined.
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