Cranberry and Walnut Pumpernickel
Prep
20 mins
Cook
50 mins
Servings
8
Difficulty
Medium
This pumpernickel has become my go to bread for weekend baking. The dark rye flour gives it that authentic, slightly earthy flavor that I absolutely love, while the tart cranberries and crunchy walnuts add wonderful texture and sweetness. What I appreciate most is how quickly it comes together, ready to eat in just over an hour from start to finish. The walnuts bring real nutritional value too, packed with omega 3 fatty acids that are so good for your heart. It's an impressive loaf that looks and tastes fancy, yet honestly, it's one of the simplest breads I've ever made.
Ella x
Ingredients
- 250 grye flour
- 150 gwholemeal wheat flour
- 15 gdark cocoa powder(unsweetened)
- 10 gcaraway seeds
- 350 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 30 mlmolasses
- 120 gdried cranberries(roughly chopped)
- 100 gwalnuts(coarsely chopped)
- 20 mlsunflower oil
Detail level
Instructions
- 1
Combine rye flour, wholemeal flour, cocoa powder, caraway seeds and salt in a large mixing bowl, stirring to distribute the cocoa evenly throughout the dry ingredients.
Tip: Sifting the cocoa powder prevents dark clumps in your finished loaf.
- 2
Dissolve the yeast in warm water and stir in the molasses until fully incorporated. Let it sit for 2 minutes to activate.
Tip: The molasses adds depth and helps the dough rise evenly.
- 3
Pour the yeast mixture into the dry ingredients and mix with a wooden spoon or dough hook until a shaggy, sticky dough forms. Add oil and continue mixing for 5 minutes until the dough becomes more cohesive.
Tip: Pumpernickel dough is naturally wetter than regular bread dough—don't add extra flour.
- 4
Fold the chopped cranberries and walnuts into the dough until evenly distributed, mixing for another 2 minutes.
Tip: Reserve a handful of walnuts to press onto the top for visual appeal.
- 5
Shape the dough into a rough ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 90 minutes until visibly puffy.
Tip: Pumpernickel rises more slowly than white bread—patience is key.
- 6
Preheat your oven to 200°C. Turn the dough out onto a lightly floured surface and shape it into a round boule, tucking the edges underneath to create surface tension.
Tip: A taut surface helps the loaf hold its shape while baking.
- 7
Place the shaped dough on a baking sheet lined with parchment paper. Brush the top lightly with water and press reserved walnut pieces onto the surface. Score the top with a sharp knife in a crosshatch pattern.
Tip: Scoring allows steam to escape and gives the loaf an authentic artisan appearance.
- 8
Bake for 45-50 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 30 minutes before slicing.
Tip: Slicing too early will leave the interior gummy; proper cooling allows the crumb to set.
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