Prepared Pantry Black Russian Pumpernickel Bread Mix Review & Taste Test

Prepared Pantry Black Russian (Pumpernickel) Bread Mix releases a warm rye aroma while baking. The finished loaf is a deep brown, offers a rich flavor and has a tender, cake-like crumb.

Last Updated September 28, 2025 – Originally Published on April 28, 2013

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I hadn’t baked much with dark rye until I tried this Black Russian (Pumpernickel) Bread mix. The experience was memorable and prompted me to explore making black rye bread from scratch.

That initial loaf stuck with me—I wanted to recreate that distinctive flavor and texture without relying on a mix. After experimenting, I developed a scratch recipe that captures the same profile, but I still keep the mix on hand for busy days.

Why keep a mix in the pantry? On days when time or patience runs short, a good bread mix is a tremendous convenience. When everything else feels chaotic, a simple loaf from a mix can deliver a comforting dinner and an easy evening.

Making the Bread

Here’s how my first bake with the mix went.

The package specified water at 80°F (about 27°C). I use a Zojirushi bread machine, which has a preheat interval built into its bread cycle, so I used ordinary tap water. If your machine lacks a preheat, follow the package recommendation and use water at the stated temperature to ensure proper yeast activation.

I added the ingredients in the order suggested by my machine’s instructions, making a small well for the yeast to keep it separate from the liquids until mixing begins. For this batch I selected the basic bread setting and let the machine run through its full cycle.

The Final Product

The loaf turned out beautifully shaped with an even, deep brown crust. While baking, the kitchen filled with a strong, pleasant rye aroma that hinted at the loaf’s character.

Texturally the bread was surprisingly tender—almost cake-like in its crumb—yet the flavor retained rye notes. The taste leaned toward mild rye rather than an intense sour or heavy rye bite, making it versatile for sandwiches and everyday use.

One of my favorite ways to enjoy this loaf is as a ham and Swiss sandwich—the dark rye flavor complements the savory ham and nutty Swiss exceptionally well.