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

    Average Rating:

    3 Total Reviews

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    • on March 12, 2012

      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.

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    • on June 24, 2011

      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.

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    • on February 04, 2011

      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.

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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
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 168.0 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 1.6 g
    Sugars 1.8 g
    Protein 2.3 g

    The following items or measurements are not included:

    sourdough starter


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