Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)
Pumpernickel Bread
NUTRITION · PER SERVING175M COOK
CAL 95%·PRO 100%
CARBS 351G74% OF CAL
41G FIBER282G OTHER29G TOTAL SUGAR
FAT 38G18% OF CAL
6G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dark, rich pumpernickel loaf with cocoa undertones and authentic rye flavor. Slices toast well and work for sandwiches or serving alongside meals.
componentamericanbaked good⚙️ food processor🍪 sheet pan🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 ¼ cups warm water (about 105°F – 300mL)
- 1 teaspoon instant dry yeast (3g)
- 2 tablespoons brown sugar (25g)
- 2 tablespoons vegetable oil (30mL)
- 1 ½ cups rye flour (180g)
- 1 ½ cups bread flour (190g)
- ½ cup whole wheat flour (60g)
- 2 tablespoons unsweetened cocoa powder (12g)
- 1 teaspoon salt (6g)
At a glance
PER SERVING · TIME 175M
CAL 95%·PRO 100%
CARBS 351G74% OF CAL
41G FIBER282G OTHER29G TOTAL SUGAR
FAT 38G18% OF CAL
6G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2348mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1465mg
- Calcium
- 184mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.