steakhouse style pumpernickel bread
This steakhouse-style pumpernickel bread recipe is not traditional but it is soft, tender and flavorful! It has a slightly sweet flavor reminiscent of the bread at Outback Steakhouse but with a richer texture and flavor! This is an easy bread recipe that anyone can make!
While we made several versions of traditional pumpernickel bread in culinary school, this recipe is not one of them! This is straight from my pastry chef’s little black book. It is a steakhouse-style pumpernickel bread recipe that uses a combination of rye flour and wheat flour, and is sweetened with a little dark brown sugar and molasses. Like your favorite pumpernickel bagels but soft and in loaf form!
This is a fantastic and easy bread recipe like this classic Italian bread or potato bread. It soft with a tight, tender crumb and it is just a little bit sweet! The cocoa powder adds a rich flavor, a little cornmeal adds texture and caraway seeds (optional) add both a little additional texture and flavor! This is a steal-the-show bread that will be a welcome addition to any dinner table or at Thanksgiving, and is even special enough for Christmas.
Table of contents
Why This is the Best Pumpernickel Bread Recipe
- Soft, tender and rises beautifully. The addition of wheat flour to this traditionally rye bread, adds elasticity, which allows the gluten network to trap the air created by the yeast and yields a taller, lighter, more tender loaf.
- A lightly sweetened and flavorful bread for dinner or sandwiches. The combination of cocoa powder, dark brown sugar and molasses create a slightly sweet and rich flavored bread. None of the ingredients is overpowering but they all add to the unique texture and flavor.
- Easy to make with foolproof professional instructions. During my time as an Executive Pastry Chef of Manhattan restaurants, I made and taught cooks how to make this recipe countless times. I will give you all my tips below along with step-by-step photos, but this bread recipe really is incredibly easy to make and very difficult to mess up!
What is Steakhouse Style Pumpernickel Bread?
Traditional pumpernickel bread is dark brown from baking a loaf made of 100% rye flour at a low temperature for a long time, but steakhouse-style pumpernickel bread is an Americanized version of the traditional German loaf. This American style is sweeter from added sugar, is made with a mix of rye flour and wheat flour giving it more rise and lighter texture than the traditional, and is brown from the addition of cocoa powder and sometime molasses. This version was made especially popular by the restaurant chain, Outback Steakhouse.
Ingredients & Substitutions
- Whole Milk: I use whole milk for this recipe because it adds flavor as well as fat to the dough, which contributes to the soft, tender texture. You can use any milk or milk alternative that you choose. You can also use warm water in a pinch.
- Dry Active Yeast: I prefer using dry active yeast or fresh yeast to instant yeast because they are more consistent and slower to rise. It sounds counterintuitive, but the longer bread takes to rise, the more flavor it has and the better structure up to a point. If you are out of active yeast or your yeast is no longer active, try my Irish brown bread recipe, which is an easy, no-yeast bread! You could also make rieska, which is a no-yeast rye bread!
- Granulated Sugar: Plain white sugar is just to give the yeast some readily available sugar to kickstart their fermentation. It isn’t necessary, so it can be omitted.
- Bread Flour: Bread flour has more gluten than all-purpose flour. This recipe can be made with all-purpose or whole wheat flour, but the gluten will take longer to develop and the resulting height and texture might be more dense. The glutenin in bread flour is essentially compensating for the fact that rye flour contains gluten but not glutenin, which creates the elasticity.
- Rye Flour: A stone-ground rye flour will add the most flavor and best texture, but, honestly, there are so many other flavors, you can hardly taste it! In the restaurants we used white rye flour and the bread was still delicious.
- Cornmeal: The addition of cornmeal is untraditional and very American. It adds a wonderful texture, but be aware that the cornmeal itself will tear the dough, which may make it seem underdeveloped or misshapen. You can make this same recipe without it, but I have found it to be inferior.
- Kosher Salt
- Cocoa Powder: You can use any unsweetened cocoa powder that you have on hand. I typically use Dutch processed cocoa powder because I use it in baking like these chocolate thumbprint cookies, chocolate cupcakes and the best chocolate pound cake.
- Caraway Seeds: Ground or whole caraway seeds are also optional depending on whether or not you enjoy their licorice flavor. I don’t but they do provide a love texture and savory flavor when serving this bread for St. Patrick’s Day, wish a roasted vegetable soup, or hearty lamb stew.
- Dark Brown Sugar
- Canola Oil: Vegetable oil makes the bread soft and extra moist. It also extends its shelf-life and lends a tender texture. You can use a different oil, but I wouldn’t recommend omitting it or using butter instead.
- Molasses: Molasses adds sweetness and a warm, deep flavor. It, along with the cocoa powder, makes this steakhouse-style pumpernickel bread brown! Do not use blackstrap molasses in this bread. It is too strong and bitter.
See the recipe card for full information on ingredients and quantities.
Possible Variations on Steakhouse Bread
- A healthier variation: No one would accuse this recipe of being healthy, but you could omit the white sugar, brown sugar and molasses for a delightful bread albeit less sweet. This Russian black bread recipe is a bit healthier while retaining some of the sweetness.
- Make the leftovers into pumpernickel crackers: This bread is excellent when sliced thin, brushed with butter, and baked in a low oven until crisp. Serve with cheese, fruit and your favorite jam like this pear shallot jam or this easy strawberry jam recipe. It is also excellent served with this hot reuben dip!
- Shape & bake this recipe into rolls, buns or mini loaves. Use the recipe for parker house rolls as a guide for shaping and baking this recipe into pumpernickel rolls, or make it into hamburger or sandwich buns using this brioche buns recipe! When this recipe is baked in mini loaf pans it is an excellent size for cheese boards or the aforementioned crackers!
- Add some mix-ins for texture and flavor. Omit the caraway seeds and add some raisins, dried cherries or cranberries like I did in my walnut raisin pumpernickel bread. Add some of your favorite nuts for texture and crunch.
How to Make Steakhouse Style Pumpernickel Bread
Use these instructions to soft, tender and flavorful pumpernickel bread! Further details and measurements can be found in the recipe card below.
Step 1: In the bowl of a stand mixer whisk together the dry active yeast, tablespoon sugar and warm milk. Allow to sit for 5 minutes or until bubbly.
Step 2: Add bread flour, rye flour, cornmeal, salt, cocoa powder, and caraway seeds to the yeast mixture in the stand mixer bowl. Fit with the paddle attachment and mix on low until the dough begins to come together.
I find the paddle is more efficient at incorporating than the hook in most home stand mixers.
Step 3: Add sugar, oil and molasses and mix on low until all the ingredients are mixed and the flour has been hydrated.
Step 4: Switch to the dough hook attachment and mix on medium speed until a smooth dough forms. Use the window pane test to tell if the dough is done. The caraway seeds and cornmeal can make this a little tricky but don’t be discouraged! You can knead the bread by hand on a lightly floured surface until the surface is smooth and bounces back when you poke it.
If you are worried about being able to test for readiness, you can always add the caraway seeds after the gluten development is complete. Simply add and incorporate them into the dough on low speed as you would raisins in sourdough raisin bread or this raisin walnut pumpernickel bread.
WINDOW PANE TEST: take a golf ball sized portion of the dough from the mixer and gently start to pull the dough apart. I like to think of it as a square and gently pull on two sides, then rotate and repeat. If the dough tears instantly, it is definitely not ready. If it allows you to pull it thin enough to see light through it, then it is ready.
Step 5: Remove the dough from the stand mixer using a stiff silicone spatula or a bowl scraper, and place it in a lightly oiled bowl. Cover with plastic wrap and then place in a warm spot. Allow to proof 30-60 minutes or until doubled in volume. The time will depend greatly on the warmth of your room.
Step 6: Divide, Pre-shape & Bench rest. Turn the dough out onto a lightly or un-floured surface. Divide the dough in half (each weighing approximately 680g) Fold each of the four sides towards you into the center, turning the dough after each fold. This will create a little packet. Flip the dough so the seam in on the counter. Shape it into a round by using both hands to pull the dough towards you. Once you have a round ball with a smooth top, repeat with the second loaf. Cover both to keep the top from drying out and allow it to sit and bench rest for 15 minutes.
Step 7: Final Shape. We are going to shape these into a log. Take the dough round and flip it over. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you and fold that edge down towards you to meet the bottom edge. Press to seal. Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over you thumb about half way down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and also longer.
Keep in mind the length of your pan. You don’t want your dough to be longer than your pan. You can put it on the counter for reference if that makes it easier to judge the length.
Step 8: Repeat the thumb fold once more, sealing really well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough to not slouch onto the counter. If the dough is too loose, repeat the thumb fold once more.
Step 9: Spray with non-stick spray or butter 2, 9×5 inch loaf pans. Place each log into the sprayed pan seam-side down. Cover with plastic wrap and place once more in your warm spot.
Step 10: Allow to proof until the dough just starts to reach the top of the pan. When that happens preheat your oven to 350°F.
Step 11: Baking! As soon as the oven has preheated, bake for 35-40 minutes or until the internal temperature reads 185°F.
Step 12: Allow to cool 5 minutes in the pan then remove to a rack to cool completely.
If the pumpernickel loaf sits in the pan too long, it will steam and the sides and bottom will get soggy!
Serving Suggestion! I recommend a generous spread of salted Irish butter or cream cheese. Bonus points for maple butter or honey butter!
Frequently Asked Questions
Cool pumpernickel loaves completely before wrapping in plastic-wrap or in an airtight container or plastic baggie. Store at room temperature for up to 3 days or refrigerated for a week or frozen for up to 2 months. Storing the uncut loaves well wrapped in the freezer will keep them the most fresh.
Rye bread is a general category of bread containing various percentages of rye flour. Pumpernickel is a type of dark rye bread. Traditional European pumpernickel bread is made only with dark rye flour and sometimes rye berries and does not contain wheat flour. While wheat flour contains both glutenin and gliaden, rye flour only contains gliaden. That makes traditional pumpernickel more gummy and it lacks the elastic structure needed to trap the air produced by the yeast during fermentation. Traditional pumpernickel is, therefore, more dense.
Traditional pumpernickel bread made with 100% rye flour is dark brown due to the maillard reaction produced by baking the loaves at a low oven temperature for a long time. The maillard browning is a chemical reaction of proteins and sugars.
Steakhouse pumpernickel bread is very versatile. You can use it to accompany a hearty soup or stew, tame a spicy dish or curry, or as part of a Holiday feast. The loaves make excellent sandwiches (try this spicy Thai veggie sandwich!); toast with butter or cream cheese and jam; or turn the leftovers into a bread pudding, stuffing or French toast! Top the toast with a thick shmear of cream cheese and smoked salmon or as the best avocado toast you’ve ever had!
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
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Pumpernickel Bread
- Prep Time: 30 minutes
- Proofing Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 3 hours 5 mins
- Yield: 2 Loaves 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
This steakhouse-style pumpernickel bread recipe is not traditional but it is soft, tender and flavorful! It has a slightly sweet flavor reminiscent of the bread at a classic American steakhouse but with a richer texture and flavor! This is an easy bread recipe that anyone can make!
Ingredients
- 1 2/3 cups whole milk, warmed to 110°F (438g)
- 1 tablespoon dry active yeast
- 1 teaspoon granulated sugar
- 3 2/3 cups bread flour (450g)
- 1 1/4 cups rye flour (180g)
- 2/3 cup cornmeal (83g)
- 1 1/2 teaspoons kosher salt
- 1/4 cup cocoa powder (27g)
- 1 tablespoon caraway seeds
- 2 tablespoons dark brown sugar
- 2 tablespoons vegetable oil (or canola)
- 1/3 cup molasses
Instructions
- In the bowl of a stand mixer whisk together the dry active yeast, teaspoon sugar and warm milk. Allow to sit for 5 minutes or until bubbly.
- Add bread flour, rye flour, cornmeal, salt, cocoa powder, and caraway seeds to the yeast mixture in the stand mixer bowl. Fit with the paddle attachment and mix on low until the dough begins to come together.
- Add sugar, oil and molasses and mix on low until all the ingredients are mixed and the flour has been hydrated.
- Switch to the hook attachment and mix on medium speed until a smooth dough forms. Use the window pane test to tell if the dough is done.
WINDOW PANE TEST: take a golf ball sized portion of the dough from the mixer and gently start to pull the dough apart. I like to think of it as a square and gently pull on two sides, then rotate and repeat. If the dough tears instantly, it is definitely not ready. If it allows you to pull it thin enough to see light through it, then it is ready. - Remove the dough from the stand mixer using a stiff silicone spatula or a bowl scraper, and place it in a lightly oiled bowl. Cover with plastic wrap and then place in a warm spot. Allow to proof 30-60 minutes or until doubled in volume. The time will depend greatly on the warmth of your room.
- Divide, Pre-shape & Bench rest: Turn the dough out onto a lightly or un-floured surface. Divide the dough in half (each weighing approximately 680g) Fold each of the four sides towards you into the center, turning the dough after each fold. This will create a little packet. Flip the dough so the seam in on the counter. Shape it into a round by using both hands to pull the dough towards you. Once you have a round ball with a smooth top, repeat with the second loaf. Cover both to keep the top from drying out and allow it to sit and bench rest for 15 minutes.
- Final Shape: We are going to shape these into a log. Take the dough round and flip it over. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you and fold that edge down towards you to meet the bottom edge. Press to seal. Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over you thumb about half way down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and also longer.
- Repeat the thumb fold once more, sealing really well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough to not slouch onto the counter. If the dough is too loose, repeat the thumb fold once more.
- Spray with non-stick spray or butter 2, 9×5 inch loaf pans. Place the log into the sprayed pan seam-side down. Cover with plastic wrap and place once more in your warm spot.
- Allow to proof until the dough just starts to reach the top of the pan. When that happens preheat your oven to 350°F. As soon as it is preheated bake for 35-40 minutes or until the internal temperature reads 185°F.
- Allow to cool 5 minutes in the pan then remove to a rack to cool completely.
If the pumpernickel loaf sits in the pan too long, it will steam and the sides and bottom will get soggy!
Notes
Yield – 2 Loaves
Nutrition Note – The nutrition per serving is based on the entire recipe yielding 24 slices of bread. Each loaf would be sliced into 12 thick slices. Adjust the calculations based on your actual slices.
Variations – Omit caraway seeds or add raisins, nuts or other chopped dried fruit.
Storage – Cool pumpernickel loaves completely before wrapping in plastic-wrap or in an airtight container or plastic baggie. Store at room temperature for up to 3 days or refrigerated for a week or frozen for up to 2 months. Storing the uncut loaves well wrapped in the freezer will keep them the most fresh.
Before you go!
I hope you enjoyed this professional chef created recipe. Check out all our yeast bread recipes or try your hand at one of our easy sourdough recipes. If you are in the mood for more slightly sweet, yeasted breads, try this fantastic Hawaiian bread recipe or this buttery brioche loaf.
