Pumpernickel Bread

Visit any authentic German bakery and you will likely find traditional pumpernickel bread: a supremely dark, dense loaf cooked in a long, narrow pan for up to 24 hours at a time. You can thank that long cooking time for giving pumpernickel its signature brown color and deep, earthy flavor. American-style pumpernickel has taken some shortcuts away from the original—by shortening the baking time and adding in color-enhancing ingredients like coffee, molasses or dark chocolate. But pumpernickel still remains a popular go-to sandwich bread. F&W's guide to this earthy bread offers creative recipes for toasts, sandwiches, stuffings and more for the next time plain white bread just won't do.

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Pumpernickel Bread

Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread. Slideshow: More Bread and Biscuit Recipes 

Pumpernickel Waffles

Mashed potatoes in the batter give these waffles a soft, chewy texture. For a delicious brunch, top them with sliced smoked salmon, poached eggs and chives. The waffle batter should be made a day ahead, so plan accordingly. More Brunch Ideas