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A cutting board with a loaf of pumpernickel bread.
Steakhouse-Style Pumpernickel Bread Recipe
Prep Time
25 mins
Cook Time
40 mins
2 hrs

My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.

Course: Dinner
Cuisine: American
Servings: 2 loaves
Author: Gemma Stafford
  • 2 ½ cups (12 ½oz/355g) all-purpose flour
  • 2 cups(10oz/282g) rye flour (or whole wheat)
  • 2 tablespoons cocoa
  • 5 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 ½ cup (12floz/340ml) warm water
  • ½ cup (5oz/142g) molasses (or treacle)
  • 2 tablespoons vegetable oil
  1. Grease two 9 x 5-inch loaf pans. Set aside.

  2. In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.

  3. In a separate bowl mix the warm water, molasses, and oil together.

  4. Add the wet into the dry ingredients until your dough comes together.

  5. Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.

  6. Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.

  7. After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.

  8. Cover again and place in a warm place till doubled, roughly 45 minutes.

  9. Preheat oven to 375°F (190°C).

  10. Bake for about 40 minutes. The dough should sound hollow once tapped on the base.

  11. Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.