Ingredients for Sourdough Pumpernickel
- 200g active sourdough starter
- Black Coffee
- 200g light rye flour
- 10g salt
- Molasses
- Cocoa Powder
- 100g whole wheat flour
- Bread Flour
- 300ml lukewarm water
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How to Make Sourdough Pumpernickel
- In a large bowl, combine the sourdough starter, water, and rye flour. Mix until just combined. Cover and let rest for 30 minutes (autolyse).
- Add the whole wheat flour, remaining rye flour, salt, and caraway seeds. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 4-6 hours, or until doubled in size.
- Preheat oven to 450°F (232°C). Place a Dutch oven in the oven while it preheats.
- Gently shape the dough into a round loaf and carefully place it into the preheated Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and bake for another 35 minutes, or until the crust is deeply browned and the internal temperature reaches 200°F (93°C).
- Remove from the Dutch oven and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
0g
Carbs
5g
