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Recipe for Easy Pumpernickel Bread

This recipe for easy pumpernickel bread is a quick bread, containing no yeast. It is extremely good served with an herbed cheese.

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Tip: This recipe calls for Red River Cereal. This cereal is a type of porridge or hot cereal. It is made and sold in Canada. If Red River Cereal is not available locally, you can substitute another type of hot cereal, or use a combination of Cracked Wheat, Cracked Rye, Cracked Flax and Whole Flax.

Easy Pumpernickel Bread Recipe


3 cups of Red River Cereal (see above)
1 cup of whole wheat flour
1/2 cup of molasses
3 cups water
1 teaspoon of sea salt
2 teaspoons of baking soda


Prepare a 9 inch by 5 inch loaf pan by lining it with parchment paper. Brush the parchment paper with oil.

Place all ingredients in a bowl and mix until everything is combined.

Put the mixture into your loaf pan and cover it loosely. Do not refrigerate but let it sit out overnight.

When you are ready to bake your pumpernickel bread, preheat the oven to 350° F.

Bake the bread for 1 1/2 hours or more. The bread is ready to remove from the oven when the top feels firm to the touch and a tester comes out clean.

Cool on a cooling rack for twenty minutes. At that point, remove the bread from the loaf pan and allow it to cool totally.

Remove the parchment paper. Do not slice it at this time. Instead, wrap in plastic and place in the refrigerator overnight.

To slice this easy pumpernickel bread, use a serrated knife and wipe the blade clean after each slice.

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