Sourdough Pumpernickel

Recipe by Red_Apple_Guy
READY IN: 1hr 5mins
YIELD: 2 loaves


  • sponge
  • 1
    cup sourdough starter (133 gm flour, 133 gm water)
  • 1 13
    cups black coffee (room temperature, 298 gm)
  • 2
    cups stone ground rye flour (261 gm)
  • Dough
  • 2
    teaspoons salt (table, 14 gms)
  • 14
    cup molasses (57 gm)
  • 2
    tablespoons cocoa powder
  • 1
    cup whole wheat flour (131 gm)
  • 2
    cups bread flour (267 gm)
  • 12
    cup water (scant 1/2 cup, luke warm, 105 gm)


  • 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.