Danish Sourdough Pumpernickel
Discover the rustic charm of Danish Sourdough Pumpernickel, a hearty bread that combines rich, earthy flavors with a soft, seed-studded interior. Crafted from a blend of rye, whole wheat, and bread flour, this artisanal loaf features a unique depth of flavor, thanks to the addition of unsweetened cocoa powder, molasses, and a hint of ground coffee. Sunflower and pumpkin seeds provide a delightful crunch, making each bite irresistibly satisfying. Slowly fermented with a sourdough starter, this bread boasts a complex tang and a beautifully dark crust. Perfect as a base for your favorite cheeses, hearty spreads, or simply topped with butter, this pumpernickel loaf is a must-try for bread enthusiasts seeking an authentic taste of Denmark.
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Recipe Information
Ingredients
- 120 grams Sourdough starter
- 400 milliliters Warm water
- 250 grams Rye flour
- 200 grams Whole wheat flour
- 50 grams Bread flour
- 10 grams Salt
- 10 grams Unsweetened cocoa powder
- 5 grams Ground coffee
- 50 grams Molasses
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir to dissolve the starter completely.
Add rye flour, whole wheat flour, and bread flour to the mixture. Stir until the ingredients form a shaggy dough.
Sprinkle salt, cocoa powder, and ground coffee over the dough. Add molasses, and mix thoroughly until fully incorporated.
Fold in the sunflower seeds and pumpkin seeds to evenly distribute them throughout the dough.
Transfer the dough to a lightly floured surface and knead it for 8-10 minutes. Alternatively, knead the dough in a stand mixer with a dough hook for 5-7 minutes on medium speed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap, and allow it to ferment at room temperature for 4-5 hours or until it doubles in size.
Turn the dough out onto a lightly floured surface, degas it gently, and shape it into a loaf. Place the shaped dough into a greased loaf pan or on a parchment-lined baking sheet.
Cover the dough loosely with plastic wrap or a kitchen towel, and let it proof for an additional 1-2 hours, or until it rises slightly.
Preheat your oven to 200°C (390°F). If desired, place a pan of water in the oven to create steam for a crustier loaf.
Bake the bread in the preheated oven for 50-60 minutes, or until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.
Cool the bread on a wire rack for at least 2 hours before slicing. This allows the crumb structure to set and the flavors to develop.
Enjoy your Danish Sourdough Pumpernickel with butter, cheese, or your favorite toppings!
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 451.0 g | 164% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 43.1 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
