Sourdough Pumpernickel Recipe

Name: Sourdough Pumpernickel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sponge; 1 cup sourdough starter (133 gm flour, 133 gm water); 1 1/3 cups black coffee (room temperature, 298 gm); 2 cups stone ground rye flour (261 gm); Dough; 2 teaspoons salt (table, 14 gms); 1/4 cup molasses (57 gm); 2 tablespoons cocoa powder; 1 cup whole wheat flour (131 gm); 2 cups bread flour (267 gm); 1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

Servings: persons

sponge
1 cup sourdough starter (133 gm flour, 133 gm water)
1 1/3 cups black coffee (room temperature, 298 gm)
2 cups stone ground rye flour (261 gm)
Dough
2 teaspoons salt (table, 14 gms)
1/4 cup molasses (57 gm)
2 tablespoons cocoa powder
1 cup whole wheat flour (131 gm)
2 cups bread flour (267 gm)
1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

1
Using a proofed 100% hydrated starter, make the sponge in a large bowl.
2
Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
3
Add the dough ingredients to the sponge and mix well.
4
Cover and rest for 20 minutes.
5
Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
6
Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
7
Stretch and fold every 40 minutes and return to rising, covered.
8
When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
9
Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
10
Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
11
I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
12
Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
13
cool on racks.

554

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: sponge, 1 cup sourdough starter (133 gm flour, 133 gm water), 1 1/3 cups black coffee (room temperature, 298 gm), 2 cups stone ground rye flour (261 gm), and more.

Yes, Sourdough Pumpernickel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Pumpernickel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions