Cheese Pumpernickel
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Easy
This cheese pumpernickel recipe has become my go to when I want homemade bread that's both delicious and surprisingly quick to make. The combination of rye and whole wheat flour gives you a hearty loaf packed with fiber, which is wonderful for digestion, while sharp cheddar adds a savory punch that transforms traditional pumpernickel into something special. What I love most is that it comes together in just over an hour from start to finish, making it perfect for weeknight baking without all the fuss of yeast and rising times. The molasses and cocoa create that classic dark pumpernickel flavor you'd expect, but the cheese takes it to a whole new place. Trust me, one bite and you'll be making this again and again.
Ella x
Ingredients
- 200 grye flour
- 150 gwhole wheat flour
- 15 gcocoa powder(unsweetened)
- 8 gbaking powder
- 5 gsea salt
- 12 gcaraway seeds
- 150 gsharp cheddar cheese(grated)
- 60 mlmolasses
- 30 mlhoney
- 240 mlbuttermilk
- 2eggs
- 40 gbutter(melted)
Detail level
Instructions
- 1
Preheat your oven to 190°C and line a loaf tin with parchment paper. In a large bowl, whisk together rye flour, whole wheat flour, cocoa powder, baking powder, salt, and caraway seeds until evenly combined.
Tip: The cocoa powder adds depth and slight bitterness traditional to pumpernickel without overpowering the cheese.
- 2
In a separate bowl, whisk the molasses, honey, buttermilk, and eggs together until smooth. Stir in the melted butter.
Tip: Warm the molasses slightly if it's too thick to pour easily.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated cheddar cheese gently, reserving 30 grams for topping.
Tip: Don't overmix—a few lumps are fine and will result in a better texture.
- 4
Transfer the batter to the prepared loaf tin and smooth the top. Sprinkle the reserved cheese over the surface in an even layer.
Tip: Pat down the cheese so it adheres to the dough.
- 5
Bake for 40-45 minutes until a skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden-brown.
Tip: If the cheese topping is browning too quickly, tent loosely with foil for the last 10 minutes.
- 6
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tip: Cooling completely helps the crumb set and makes slicing cleaner.
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