sourdough pumpernickel bread

A dark, dense, and nutritious whole grain bread that boasts wonderfully unique flavors from the combination of rye flour and sourdough fermentation.

Sourdough Pumpernickel Bread

sourdough starter: bubbly and active (113 g)

all purpose flour (175 g)

dark rye flour (135 g)

whole wheat flour (75 grams)

brown sugar (13 g)

molasses (70 g)

cocoa powder (30 g)

butter (softened (56 g))

salt (8 g)

water (236 g)

Feed your sourdough starter 4-12 hours before beginning the recipe. It should be really nice and bubbly.

Add your active starter, flours, sugar, molasses, cocoa powder, softened butter, salt and water to the bowl of a stand mixer with a dough hook.

Mix at low speed for 2-3 minutes until you notice the dough pulling away from the sides of the bowl into a ball. Bump up your speed and mix for another 4-5 minutes until the windowpane test is met*.

Set the dough in a lightly oiled bowl covered with a damp tea towel, plastic wrap or a lid. A dry towel will cause the dough to dry out considerably, and we want it to stay moist.

Place in a warm location to begin the bulk fermentation. We&#x27;re looking for doubling, and this should be somewhere in the realm of 8-12 hours.

After the first rise, roll out the dough into a rectangle on a floured surface. Shape by rolling up as a traditional loaf and pressing down the seam.

Place seam-side down in a lightly buttered or parchment paper lined loaf pan. You can use a Dutch oven in place of a loaf pan, working your dough into a boule or round loaf.

Again, cover your pan with a damp tea towel and let the dough rise in a warm place for 2 to 4 hours until doubled.

With the completion of your second rise, preheat the oven to 375.

Score the top of your loaf, if desired. This creates a beautiful crust with very little effort.

You can add an optional egg wash at this point. Whisk together one egg with a tablespoon of water, then brush it over the top of the loaf.

Bake for 35 to 40 minutes, cooling completely before slicing.

The grams are completely off for this recipe. Luckily I bake a lot of bread and could figure it out.

Tastes more like brown bread to me. Nice texture but I don’t think I’ll make this one again

This site is wonderful.  So easy and user friendly !

First time trying this recipe.  Excellent results!  I decided to ferment overnight in my refrigerator, so it took quite a bit longer the next day to get it to the proper risen stage.  So happy to know that I can actually make my own pumpernickel.

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Sourdough Pumpernickel Bread

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