Steakhouse-Style Pumpernickel Bread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This is my recipe for that soft, dark, perfect-for-an-appetizer loaf of bread you get at restaurants before your meal — except having to go out to get it, you can make it right at home. It yields 2 loaves as well.

Is there anything more exciting than when you sit down at a table at a restaurant, absolutely starving, and the waiter brings you a basket of bread? And can you imagine the number of relationships that must be saved from the side effects of being hangry?

My Steakhouse-Style Pumpernickel Bread is inspired by that bread you might find at Outback Steakhouse or other fine establishments. 

[ Out of yeast? Try my Hearty No-Yeast Bread! ]

This pumpernickel bread is perfectly soft and sweet, thanks to the molasses. Load a slice of this up with some butter, and you’ll have that “I ate too much complimentary bread and now I can’t eat my main course” feeling at home! 

IMPORTANT NOTE: This recipe was improved and updated on 4/3/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What is Pumpernickel Bread?
• Tools You Need to Make Pumpernickel Bread
• Key Ingredients and Why
• How to Make Pumpernickel Bread
• Can I Make Pumpernickel Bread in Advance and How to Store Pumpernickel Bread?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Whole Wheat Breads and Doughs

What Is Steakhouse-Style Pumpernickel Bread?

• My copycat Outback Steakhouse bread is the North-American version-a slightly sweet, hearty loaf of pumpernickel bread, flavored with molasses and rye flour, which also includes wheat (flour-all purpose) flour for gluten structure and better rise and adds commercial yeast to shorten the baking time.
• It differs from the traditional pumpernickel bread which is a typically heavy, slightly sweet rye bread made with sourdough starter and coarsely ground rye berries. It is sometimes made with a combination of flour made from rye as well as rye berries.
• Pumpernickel bread is different from rye bread because it is made from the whole rye berry, while rye bread is made from the rye berry’s endosperm.
  • Pumpernickel bread is different from rye bread because it is made from the whole rye berry, while rye bread is made from the rye berry’s endosperm.
  • Light rye bread is made with white rye flour made by grinding the rye berry’s center endosperm. Dark rye bread can be made with dark rye flour from berry endosperm center cocoa powder or molasses for color, or made with flour from berry endosperm’s part that contains more coloring pigments.

What You Need To Make Steakhouse-Style Pumpernickel Bread

• Mixing bowls
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Stand mixer (optional)
• Two 9×5-inch loaf pans
• Plastic wrap or shower caps

Ingredients for Pumpernickel Bread and Why

• All-purpose flour

  • All-purpose flour has a higher protein content than rye flour, of 9-11%, which aids in achieving a better rise and a lighter texture, as well as making it easier to handle and shape.
  • Compared to rye flour, all-purpose flour, or plain flour has a milder flavor to yield a more balanced taste.
  • All-purpose flour is typically less expensive and more readily available than specialty flour like rye flour, making the bread more accessible to home bakers who may not have rye flour on hand.

• Rye flour(or whole wheat)

  • Rye flour contributes significantly to the distinct flavor of pumpernickel bread. It has a slightly sweet and nutty flavor with a hint of tanginess, which adds depth and complexity to the bread’s taste.
  • Due to the natural pigments in the outer layers of the rye grain, as well as the Maillard reaction that occurs during baking, rye flour gives pumpernickel bread its characteristic dark color.
  • The low protein content of rye flour gives pumpernickel bread its chewy, hearty, and satisfying texture.
  • Rye flour’s higher water absorption capacity than wheat flour helps pumpernickel bread retain moisture and stay fresh longer.
  • Last but not least, rye flour is rich in fiber, vitamins, and minerals including magnesium, potassium, and zinc. It adds nutritional value and may offer health benefits such as improved digestion and blood sugar regulation.
  • You can use whole wheat flour instead if rye flour is not available.

• Unsweetened cocoa powder

  • Unsweetened cocoa powder contributes to pumpernickel bread’s dark color, subtle richness in flavor, and moisture retention for a tender texture, and adds potential health benefits due to its antioxidant content.

• Instant yeast

  • Instant yeast does not require sponging and gives pumpernickel bread a quicker, more efficient rise than active dry yeast.
  • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast: bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.

• Granulated sugar

  • Granulated sugar in pumpernickel bread provides subtle sweetness, aids in yeast activation for fermentation, promotes crust browning, and enhances moisture.

• Salt

  • Salt in pumpernickel bread enhances flavor, regulates yeast activity by slowing down fermentation slightly to allow for better flavor development, strengthens dough, and acts as a preservative.
  • Warm water in pumpernickel bread recipes serves primarily to activate the yeast, aiding in fermentation and the rising of the dough.

• Warm water

  • Warm water in pumpernickel bread recipes activates the yeast, aiding in gluten formation, fermentation and the rising of the dough.

• Molasses(or treacle)

  • Molasses adds a rich, earthy sweetness to the bread, complementing the flavors of the rye flour and other ingredients.
  • Moreover, molasses contributes to the dark color of pumpernickel bread and helps retain moisture in the bread, resulting in a softer crumb and longer-lasting freshness.

• Vegetable oil

  • Vegetable oil helps to keep pumpernickel bread moist, resulting in a softer texture and longer shelf life.
  • By coating the gluten strands to prevent them from becoming tough, vegetable oil tenderizes the bread crumb.
  • While vegetable oil itself is relatively neutral in flavor, it can help carry and distribute the flavors of other ingredients throughout the bread.
  • Vegetable oil helps create a finer, more even crumb structure in the bread, improving pumpernickel bread overall texture.

How To Make Steakhouse-Style Pumpernickel Bread

If you’ve never made bread before, this is an excellent place to start! Follow these easy steps (and don’t forget to get the full recipe with measurements, on the page down below):

Can I Make Pumpernickel Bread in advance and How Do I Store Steakhouse-Style Pumpernickel Bread?

Yes, you can make pumpernickel bread ahead of time.

• Store the bread at room temperature for up to 3 days.
• Alternatively, slice and freeze it for up to 8 weeks and defrost at room temperature for several hours before serving.

FAQs

• What are some common toppings for pumpernickel bread?

  • Common toppings for pumpernickel bread include cream cheese, smoked salmon, cucumbers, and dill.

• Can you make pumpernickel bread with whole-grain rye flour?

  • Yes, you can use whole-grain rye flour to make pumpernickel bread.
  • Whole grain rye flour contains all parts of the rye kernel, including the bran, germ, and endosperm, making it a nutritious option that retains the fiber and nutrients naturally found in the grain.

• Can I use a bread machine for this recipe?

  • Yes, you can make this in a bread maker. Place the ingredients in the order suggested in the bread maker, then select whole wheat or white bread cycle. You can pick medium or light crust colors then proceed after setting these.

Gemma’s Pro Chef Tips For Making Steakhouse-Style Pumpernickel Bread

• This recipe makes 2 loaves, and it freezes wonderfully. Slice your second loaf before popping it in the freezer so you can grab as many slices as you want at a time.
• If you don’t have rye flour, the same amount of whole wheat flour works in this recipe as well. Store your whole wheat flour in the fridge to keep it fresh longer.
• Make your own molasses! Molasses and treacle are the same thing, you can use either. 
• Make the dough and proof it the day before and bake it off the next day.
• You can make these into rolls or small loaves too!

More Healthy Whole Wheat Breads and Doughs!

• Hearty No-Yeast Bread
• Artisanal Whole Wheat Bread Recipe
• Homemade Whole WheatBread for Sandwiches
• Whole Wheat Sourdough Bread
• Mum’s Traditional Irish Soda Bread 
• Whole Wheat Tortillas

Want to go deeper?

Don’t forget to buy my Bigger Bolder Baking Cookbook!

IMPORTANT NOTE: This recipe was improved and updated on 4/3/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips. 

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