Poppyseed Pumpernickel Bread


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This bread recipe won second prize in the Yeast Breads Contest in The 1987 Old Farmer’s Almanac. Congratulations to Helena C. Heider of Billings, Montana.

For more winning recipes or to enter a contest, go to The Old Farmer’s Almanac Recipes Contest


1 large egg
1 tablespoon vegetable oil
3 tablespoons poppy seed
1 teaspoon salt
1/2 cup boiled mashed potato
2/3 cup grated raw carrot
3 1/2 cups water, warm to the touch
2 level teaspoons regular granulated sugar
3 level tablespoons granulated sugar
2/3 cup instant powdered milk
1/4 cup uncooked, yellow cornmeal
1/2 cup uncooked, old-fashioned oatmeal
1 cup rye flour
2 cups whole wheat flour
6 cups unbleached white flour, plus about half a cup extra for kneading
Solid vegetable shortening for greasing ball after kneading and for greasing 3 bread pans


In a small bowl, beat the egg. Add oil, poppy seeds, salt, potato, and carrot. Mix. Set aside.

Into a large bowl pour warm water. Sprinkle in the yeast; proof 10 minutes. Add sugar and milk to yeast water. Stir. Mix in the cornmeal, oatmeal, rye flour, and whole wheat flour. Add 1 cup white flour and mix. Stir in the vegetable mixture. Add 1 cup flour, mix, and then add the rest of the flour, a cup at a time. In bowl or on board, knead about 15 minutes, adding small amounts of flour until the dough is completely free of stickiness.

Grease the ball and set to rise in a slightly warm place, covered, 1 hour and 15 minutes or until doubled in bulk. Punch down and let rest 10 minutes. Divide into 3 parts. Shape into loaves. Put into greased bread pans. Let rise, uncovered, 35 minutes or until doubled in bulk. Place in cold oven. Turn on heat to 375ºF and bake for 40 minutes. Remove loaves immediately onto cooling rack.

Cooking & Recipes


Makes 1 loaf.


Helena C. Heider, Billings, Montana

Preparation Method

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