Teeccino Pumpernickle Bread

  • Category: Baking

  • Difficulty: Easy

  • Servings: 16 Slices

1 of 3

I've heard from several Teeccino fans including a commercial bakery that Teeccino makes fabulous pumpernickel bread! You can use both brewed Teeccino and the wet Teeccino grounds in this recipe. I'm told that a bakery in Wisconsin that serves Teeccino saves all their wet grounds to add to their muffins. Why Not? Teeccino is made from yummy ingredients like carob, dates, figs and almonds that are great to eat.


  • 1 1/4 water hot
  • 2 tbsp Java [Teeccino]
  • 1/4 Sucanat or brown sugar
  • 1/4 Blackstrap Molasses or any mild-tasting veg oil such as canola, corn, or safflower
  • 3 tbsp almond oil
  • 2 cup unbleached all-purpose flour
  • 1 cup 100% whole grain all-purpose flour
  • 1 cup 100% whole grain rye flour
  • 2 tbsp Cocoa Powder unsweetened
  • 1 tbsp Vital Wheat Gluten
  • 2 tsp sea salt unrefined
  • 1/4 tsp Vietnamese/Saigon cinnamon ground (optional)
  • 2 tsp yeast active dry
  • 1 tbsp caraway seeds add toward the end of the knead cycle, whole (optional)

Select Your Favorite Teeccino Blend

We made this recipe with Teeccino Java Herbal Coffee, one of our Mediterranean blends featuring a stronger coffee bite that’s softened by golden roasted almonds, dates and figs. You can make this pumpernickel bread with any of our blends that taste most like coffee, such as French Roast, Reishi Eleuthero, and Dandelion Dark Roast.

Shop Now


Prep Time: 20 Minutes , Cook Time:35 Minutes , Calories per serving:280

  1. Steep Teeccino in hot water and set aside to cool while measuring dry ingredients.
  2. Sift together dry ingredients, break up any large lumps in the cocoa and mix evenly.
  3. Separate grounds from the liquid using a fine mesh strainer. Add enough water to bring the amount of Teeccino infusion back up to 1 1/4 cups measured liquid. Save grounds for later use.
  4. Add wet and dry ingredients in the order listed above, including the Teeccino grounds, or as suggested by the breadmaker manufacturer and bake as instructed.