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    You are in: Home / Recipes / Sourdough Pumpernickel Recipe
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    Sourdough Pumpernickel

    Sourdough Pumpernickel. Photo by Red Apple Guy

    1/2 Photos of Sourdough Pumpernickel

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Red Apple Guy's Note:

    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.

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    Ingredients:

    Serves: 28

    Yield:

    loaves

    Units: US | Metric

    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

    Directions:

    1. 1
      Using a proofed 100% hydrated starter, make the sponge in a large bowl.
    2. 2
      Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
    3. 3
      Add the dough ingredients to the sponge and mix well.
    4. 4
      Cover and rest for 20 minutes.
    5. 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. 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. 7
      Stretch and fold every 40 minutes and return to rising, covered.
    8. 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. 9
      Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
    10. 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. 11
      I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
    12. 12
      Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves midway through the baking.
    13. 13
      cool on racks.

    Ratings & Reviews:

    • on March 12, 2012

      55

      Coming off of a bad experience with carob powder and espresso, I was very happy that this recipe turned out so tasty. I would definitely recommend this to other bakers. For the flour, I used all rye flour except for 1 C. of bleached all-purpose flour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2011

      55

      This is very good pumpernickel bread but not as light as I had hoped. The flavor is wonderful and loved it with corned beef and swiss. I had never used the stretch and fold method before so that was fun to try.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2011

      55

      This is a GREAT recipe! My starter must have been wetter than yours as I found myself kneading in more and more bread flour. I use the KAF sourdough starter and have turned one batch into rye. I used 1/2 cup rye flour along with the bread flour; I used the KAF pumpernickel instead of whole wheat and added 1/2 cup raisins and 2 T caraway seeds. (Those of us who have made bread for years can't leave well enough alone can we?) I couldn't believe how well the dough raised! Have never read about your method of rising for 40 minutes then stretching and folding, but I followed those directions and it works very well - am interested in the reasoning behind this ---
      I turned my oven down halfway through as it was going too quickly, but that's a small adjustment. Took notes all the way through and can't wait to make it again!! Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sourdough Pumpernickel

    Serving Size: 1 (40 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 82.2
     
    Calories from Fat 3
    94%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 168.0 mg
    7%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.8 g
    7%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    sourdough starter

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