Sourdough Pumpernickel
Discover the rich, complex flavors of homemade Sourdough Pumpernickel, a hearty and deeply satisfying bread that combines the tang of a sourdough starter with the earthy sweetness of dark molasses and unsweetened cocoa powder. This artisanal loaf features a blend of rye, whole wheat, and all-purpose flours, giving it a robust texture and depth of flavor that pairs perfectly with its subtle notes of caraway. With an extended fermentation process for ultimate flavor development and the rustic charm of Dutch oven baking, this recipe yields a beautifully crusty exterior and tender, moist crumb. Perfect for sandwiches, charcuterie boards, or simply toasted with a pat of butter, this Sourdough Pumpernickel is a show-stopping addition to your baking repertoire.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 milliliters Warm water
- 200 grams Rye flour
- 250 grams All-purpose flour
- 50 grams Whole wheat flour
- 10 grams Fine sea salt
- 40 grams Dark molasses
- 10 grams Unsweetened cocoa powder
- 5 grams Caraway seeds (optional)
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is mostly dissolved.
Add the rye flour, all-purpose flour, and whole wheat flour to the bowl. Mix until a shaggy dough forms.
Sprinkle the sea salt, dark molasses, cocoa powder, and caraway seeds (if using) on top of the dough. Knead the mixture by hand or using a stand mixer with a dough hook attachment for 8–10 minutes, or until smooth and elastic.
Cover the bowl with a clean, damp kitchen towel or plastic wrap, and let the dough ferment at room temperature for 6–8 hours, or overnight, until it has doubled in size.
Turn the dough onto a lightly floured surface. Gently shape it into a round or oblong loaf, depending on your preference.
Line a proofing basket or bowl with a floured kitchen towel. Place the shaped dough seam-side up into the basket or bowl, cover, and allow it to proof for another 1–2 hours, or until it has risen significantly and holds an indentation when lightly pressed.
Preheat your oven to 230°C (450°F). If using a Dutch oven for baking, place it in the oven during the preheat time to get it hot.
Once the dough is ready, gently turn it out onto a piece of parchment paper. Use a sharp knife or lame to score the top of the dough with your desired pattern.
Carefully remove the preheated Dutch oven from the oven and place the dough (with the parchment paper) inside. Cover with the lid and return it to the oven.
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20–25 minutes, or until the loaf is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 222 mg | 5% | |
*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.
