Best Sourdough Pumpernickel Recipes

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SOURDOUGH PUMPERNICKEL BREAD



Sourdough Pumpernickel Bread image

Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking time includes fermentation and rising times. The addition of bread crumbs (preferably from previous loaves) will give the bread a wonderful texture.

Provided by Galley Wench

Categories     Sourdough Breads

Time P2DT30m

Yield 2 loaves

Number Of Ingredients 12

1 cup sourdough starter
1 cup coarse whole-rye flour
3/4 cup water, room temperature
2 cups unbleached bread flour
2 tablespoons brown sugar
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1 1/4 teaspoons instant yeast
3/4-1 cup breadcrumbs, preferably from rye bread (dry or fresh)
2 tablespoons vegetable oil
1/4 cup water, room temperature
semolina flour or coarse whole rye flour

Steps:

  • The day before making the bread:.
  • Mix proofed starter, rye flour, and water in a bowl.
  • This will make a wet, pasty barm (starter).
  • Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
  • Immediately put it in the refrigerator overnight.
  • Bread baking day:.
  • Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
  • After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
  • Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
  • Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
  • With dough hook attachment mix on loaw speed for 4 to 5 minutes.
  • Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
  • Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
  • Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
  • Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
  • Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
  • Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
  • Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
  • If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
  • Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
  • Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
  • For Freestanding Loaves:.
  • Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
  • Score the loaves to allow for expansion.
  • Transfer the dough to the baking stone.
  • Pour 1 cup hot water into the steam pan and quickly close the door.
  • After 30 seconds open the door and spray the oven walls with water.
  • Repeat twice more at 30 second intervals.
  • After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
  • When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
  • For Loaf Pans:.
  • Place pans on baking sheet and place in the oven (middle rack).
  • Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
  • Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
  • Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.

SOURDOUGH PUMPERNICKEL



Sourdough Pumpernickel image

A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

Provided by Red_Apple_Guy

Categories     Sourdough Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 9

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)
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)

Steps:

  • Using a proofed 100% hydrated starter, make the sponge in a large bowl.
  • Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
  • Add the dough ingredients to the sponge and mix well.
  • Cover and rest for 20 minutes.
  • 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).
  • 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.
  • Stretch and fold every 40 minutes and return to rising, covered.
  • 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.
  • Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
  • 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.
  • I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
  • 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.
  • cool on racks.

SOURDOUGH PUMPERNICKEL



Sourdough Pumpernickel image

Make and share this Sourdough Pumpernickel recipe from Food.com.

Provided by Vaquero Tim

Categories     Sourdough Breads

Time 12h30m

Yield 2 Loaves

Number Of Ingredients 11

1/2 cup strong brewed coffee
2 tablespoons caraway seeds
2 cups rye flour
1 1/2 cups sourdough starter, mix
1/2 cup molasses
1/4 cup powdered milk
2 teaspoons salt
3 tablespoons vegetable shortening, melted
1/2 cup milk
2 3/4 cups bread flour or 2 3/4 cups all-purpose flour
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast, if starter is active you may not need this

Steps:

  • 1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
  • 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
  • 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
  • Makes 2 loaves.

Nutrition Facts : Calories 1548.5, Fat 30.3, SaturatedFat 10.2, Cholesterol 24.1, Sodium 2455.5, Carbohydrate 284.8, Fiber 20.2, Sugar 54.5, Protein 37.9

DANISH SOURDOUGH PUMPERNICKEL



Danish Sourdough Pumpernickel image

Make and share this Danish Sourdough Pumpernickel recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Breads

Time 10h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 cups sourdough starter
2 tablespoons caraway seeds, Chopped
2 cups rye flour, Unsifted
1/2 cup strong black coffee, Boiling
1/2 cup molasses
1/4 cup evaporated skim milk
2 teaspoons salt
3 tablespoons shortening, melted
1/2 cup whole milk
2 3/4 cups unbleached flour
1 tablespoon active dry yeast

Steps:

  • Pour boiling coffee over chopped caraway seeds.
  • Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
  • Let stand for 4 to 8 hours in a warm place, preferabley overnight.
  • Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
  • Mix well.
  • Cover the bowl and let rise to double.
  • Then knead on floured board and shape into two round loaves on baking sheet.
  • Let rise until double again and bake at 350 degrees for 30 minutes or until done.

Nutrition Facts : Calories 300.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 485.9, Carbohydrate 57, Fiber 4.7, Sugar 11, Protein 7.1

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