Molasses Sourdough Pumpernickel Bread

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Servings: 2 cups Difficulty: Advanced
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Dense, moist, and deeply flavored European-style dark bread with rich molasses sweetness and tangy sourdough character.
Molasses Sourdough Pumpernickel Bread recipe image
Molasses Sourdough Pumpernickel Bread recipe image
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Molasses Sourdough Pumpernickel Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 250

Description

This traditional Molasses Sourdough Pumpernickel Bread is a hearty, dark loaf that embodies the rustic charm of European baking. Combining the earthy depth of medium-grind rye flour with the robust sweetness of dark molasses, this bread offers a dense, moist crumb and a complex flavor profile. The addition of whole-bran cereal adds texture and nuttiness, while the sourdough starter provides a subtle tang that cuts through the richness. Perfect for slicing thick for toast with butter or cheese, or using for hearty sandwiches, this loaf keeps well and improves in flavor over the first few days.

Directions

  1. Prepare the sourdough starter the night before by removing it from the refrigerator.
  2. In a large bowl, combine 2 cups of water, the original starter, 2 cups of all-purpose flour, and 1 tablespoon of sugar.
  3. Mix well until smooth, cover the bowl, and let it set at room temperature overnight.
  4. The next morning, remove the original starter portion and return it to the refrigerator for future use.
  5. Reserve the remaining mixture in the bowl to use as the sourdough starter sponge for the bread.
  6. In a saucepan, melt the butter over medium heat.
  7. Stir in the milk, salt, and molasses until well combined and warm.
  8. Pour the warm liquid mixture into the bowl with the sourdough starter sponge.
  9. Add the whole-bran cereal, rye flour, and 2 cups of the all-purpose flour.
  10. Beat the mixture vigorously until very well blended and smooth.
  11. Gradually work in the remaining all-purpose flour as needed to form a cohesive dough.
  12. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  13. Place the dough into a well-greased bowl, cover, and let rise in a warm place until double in size.
  14. Punch down the dough to release air bubbles.
  15. Divide the dough into 3 equal portions and shape each into a round loaf.
  16. Flatten each loaf slightly and place them on greased cookie sheets.
  17. Cover the loaves loosely and let them rise again until double in size.
  18. Preheat the oven to 350°F (175°C).
  19. Using a sharp knife, cut 1/2-inch slashes across the top of each loaf.
  20. Brush the tops of the loaves with the egg yolk and water mixture.
  21. Bake in the preheated oven for 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
  22. Remove from the oven and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.5g13%
Cholesterol 10mg4%
Sodium 180mg8%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 12g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpernickel, sourdough, rye bread, molasses, dark bread, European bread, hearty bread, bran cereal, homemade bread, fermented bread, rustic loaf, artisan bread, rye flour, baking, vegetarian, comfort food, breakfast, snack
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