Go Back

Easy No Knead Pumpernickel Bread Recipe | Dutch Oven Method

This no-knead pumpernickel bread delivers the same rich, chocolatey depth and hearty texture as traditional German versions — but in just 4 hours. A simplified, modern approach to an old-world classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 15 minutes
Servings: 1 loaf (8 servings)
Course: Bread
Cuisine: German
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 1½ cups bread flour or all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup dark rye flour
  • 1½ tablespoons powdered cocoa
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 cup strong coffee or 2 tsp instant coffee with 1 cup hot water
  • ½ cup water
  • 2 tablespoons molasses
  • About 2 tablespoons extra flour for shaping

Method
 

  1. Mix all dry ingredients — flours, cocoa powder, yeast, and salt — in a large bowl.
  2. Combine coffee, water, and molasses; heat to 130°F.
  3. Pour the liquid mixture into the dry mix and stir until combined. Dough will be shaggy and wet.
  4. Cover bowl with plastic wrap and let rise at room temperature for 3 hours.
  5. Transfer dough to a floured surface, sprinkle with more flour, and fold 10–12 times to shape into a ball.
  6. Place seam-side down in a parchment-lined bowl, cover, and let rest 35 minutes while preheating the Dutch oven to 450°F.
  7. Carefully place dough (with parchment) into the hot Dutch oven. Cover and bake 30 minutes.
  8. Reduce oven to 400°F, remove lid, and bake 8–10 minutes more until deeply golden.

Notes

For best results, ensure liquid temperature is accurate (around 130°F). Overheating can kill yeast. Bread should sound hollow when tapped and reach an internal temperature of 200–205°F.