Gluten Free Pumpernickel Bread

By: Linda Bonwill - World Class Cooking

Pumpernickel bread originated in Germany. It is known for its dense texture, dark cold, and distinctive flavor. While traditional recipes involve a long and slow fermentation process, my recipe offers a shortcut without compromising on taste. And it is gluten-free.

To create a unique flavor profile, I incorporated a combination of caraway seeds, molasses, cocoa powder, and coffee. For the coffee, I prefer a dark roast blend from Door County Coffee Company, as their rich and robust flavors never fail to impress.

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Featured ingredient: Dark Roast Coffee

  • 2 cups dark roast coffee, brewed (divided)
  • 2 TBSP caraway seeds
  • 2 1/4 tsp fast-acting yeast (7g)
  • 3 TBSP sugar
  • 3 TBSP molasses
  • 1/4 cup olive oil (E.V.O.O)
  • 3 cups (365g) Linda's All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder, dark, unsweetened
  • 1 tsp psyllium hus
  • 1 tsp baking powder
  • 2 TBSP butter for brushing (optional)


  1. Brew the coffee. When the coffee is done brewing, measure 1 cup of hot coffee and pour it into a small saucepan. Measure and reserve the second 1 cup into a bowl to cool to approx. 100 degrees. Add the caraway seeds to the hot coffee in the saucepan. Swirl the seeds around the saucepan to extract as much flavor as possible. Let it sit.
  2. When the coffee in the bowl has reached approx. 100 degrees cool, pour it into the bowl of a stand mixer with the yeast and sugar. Let it sit for 5 mins.
  3. Stir in the molasses and olive oil, scraping down the side with a rubber spatula. Add the coffee with the caraway seeds to the mixing bowl with the other wet ingredients. (If you do not want to add the caraway seeds, you can strain them.
  4. Mix the flour, salt, cocoa powder, psyllium husk, and baking powder in a separate mixing bowl.
    Slowly add the dry ingredients to the wet ingredients in the stand mixing bowl on low speed (with a flat beater). Mix until fully incorporated. Turn the mixer off and scrape down the sides with a rubber spatula. Turn the mixer on and mix for 1 minute. Turn off the mixer and remove the beater, scraping any dough from the beater.
  5. Scoop the dough into a ball inside of the bowl. Scoop approx. 1/4 cup with a cookie scoop. and place on a baking sheet lined with a silicon mat or parchment paper 2 inches apart. Form the rolls with moist fingertips to desired shape. Cover with plastic wrap and place in a warm place (preferably in a preheated oven at 80-90 degrees) for 1 hour.
  6. Remove the plastic wrap. Brush the rolls with melted butter. Bake in a preheated oven at 450 degrees for 15-17 mins or slightly brown on the bottom. Remove the rolls from the oven and allow them to sit for 15 mins. By sitting, the rolls will continue to cook on the inside.
    Note: Brewing 6 cups of coffee will yield the 2 cups needed for this recipe.