It seems to be hard to find a "real" receipe for Pumpernickel Bread (not bread machine made), so I am posting a few I found on the web, but have not tried yet.6 c rye flour
3 c wheat flour
1 T yeast
1/2 c blackstrap molasses
3 eggs
1 T salt
1/2 c barley malt
2 c powdered milk
1/2 c butter
3 c water
1/4 c cornmeal

This is a slack dough, which must be baked in a pan which will hold
it in shape while undergoing its final rise and baking -- I use a
stoneware cloche.

Heat 1 c water, and mix in molasses, then yeast. Melt the butter.
Mix the flours, powdered milk, salt, and barley malt. Form a well
in the middle. Put the eggs, water, and proofed yeast in the well.
Mix until dough sticks together in a ball. Cover, and let rise
until double. Turn out dough on a lightly floured surface, and
knead until resilient, using as little additional flour as possible.
Spread the cornmeal across the bottom of a baking cloche. Place
the dough in the center of the cloche, cover, and let rise until
double -- you do this by equalling the time of the first rise. Do
not take the cover off the cloche -- it will collapse the dough.
Preheat oven to 350 degrees, and bake until loaf sounds hollow --
about 1 hr.Pumpernickel Bread

1 1/4 cups water
3 tablespoons molasses
3 tablespoons cocoa
1 1/2 tablespoons dry milk
1 tablespoons butter
1 1/2 teaspoons salt
1 teaspoons instant coffee
1 1/2 cups bread flour
1 cups rye flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 pkg active dry yeast

Measure water, molasses, cocoa, dry milk, butter, salt, instant
coffee, flours, and cornmeal into baking pan. Tap containter firmly
to level out ingredients and sprinkle yeast in center of cornmeal.
Insert pan securely into unit and close lid. Select BASIC WHITE
BREAD setting. Wait 60 seconds, then press START. The COMPLETE
light will flash when bread is complete. Using hotpads, remove
pan from unit and pull out kneading rod. Turn out onto cooling rack
and cool before slicing. Makes 1 loaf.