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Sour Pumpernickel Bread

Sour Pumpernickel Bread** recipe image
This Sour Pumpernickel Bread is a hearty, traditional loaf characterized by its deep brown color and robust flavor profile. Made with an overnight sponge using sourdough starter, nonfat milk, and blackstrap molasses, it develops a complex tanginess that balances the earthiness of whole rye and whole wheat flours. The addition of caraway seeds provides a classic aromatic kick, while the optional egg glaze adds a subtle shine. Perfect for thick sandwiches, toast, or alongside hearty stews, this bread holds up well and improves in flavor as it ages.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1196.5
Dietary: Vegetarian
Description
This Sour Pumpernickel Bread is a hearty, traditional loaf characterized by its deep brown color and robust flavor profile. Made with an overnight sponge using sourdough starter, nonfat milk, and blackstrap molasses, it develops a complex tanginess that balances the earthiness of whole rye and whole wheat flours. The addition of caraway seeds provides a classic aromatic kick, while the optional egg glaze adds a subtle shine. Perfect for thick sandwiches, toast, or alongside hearty stews, this bread holds up well and improves in flavor as it ages.
Directions
  1. 1
    Combine sourdough starter, milk, molasses, oil, and 1 cup white flour in a large bowl until wet and smooth to form the sponge.
  2. 2
    Cover with a wet towel and let stand overnight in a draft-free place for at least 12 hours.
  3. 3
    Stir the sponge down to its original size.
  4. 4
    Sprinkle salt and baking soda over the surface and stir in.
  5. 5
    Stir in the whole rye flour.
  6. 6
    Pour 1 cup of the remaining white flour onto a kneading board, scrape the batter onto it, and knead the flour in.
  7. 7
    Knead in the caraway seeds.
  8. 8
    Knead for 5 minutes, adding more white flour as needed to achieve a dough that can be handled, though it will remain slightly sticky.
  9. 9
    Grease two baking sheets and sprinkle them with cornmeal, tapping to spread evenly.
  10. 10
    Divide the dough into thirds and shape into three oblong loaves.
  11. 11
    Place two loaves on one sheet and one loaf on the other, leaving room for spreading.
  12. 12
    Slash each loaf diagonally three times, 1/4 to 1/2-inch deep, with a sharp knife or razor.
  13. 13
    Cover with a dry linen towel and let rise in a warm, draft-free place for 2-3 hours until well risen and slashes gape.
  14. 14
    Gently slash again into the same cuts, but only 1/8-inch deep.
  15. 15
    Spray the loaves with water.
  16. 16
    Place in a cold oven set to 375°F (191°C) and bake for 40 minutes.
  17. 17
    After 10 minutes, pull the oven rack forward and spray the loaves with water again.
  18. 18
    After 30 minutes, mix egg yolk and water, brush thinly over the loaves, and sprinkle with remaining caraway seeds.
  19. 19
    After 40 minutes, turn off the oven and let the loaves sit inside for another 10 minutes to avoid scorching.
  20. 20
    Cool on a wire rack before serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1196.5kcal
% Daily Value *
Total Fat 21.4 gg33%
Saturated Fat 3.9 gg20%
Cholesterol 2.4 mgmg1%
Sodium 399.5 mgmg17%
Total Carbohydrate 217.9 gg73%
Dietary Fiber 16.4 gg66%
Sugars 14.9 gg
Protein 37.1 gg75%

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

Read it online: https://www.chefs-mate.com/recipe/sour-pumpernickel-bread/