Rye Pumpernickel with Sourdough
A traditional German pumpernickel bread recipe requires a lengthy 10-hour baking process.
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Instructions
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On day one, prepare sourdough starter by mixing rye flour, water, and a spoonful of starter; cover and leave at room temperature for 16 to 18 hours.
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Simultaneously, soak rye berries in water overnight at room temperature.
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On day two, preheat the oven to 350 F with a baking stone and prepare bread pans by oiling and flouring them.
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Bring the soaked rye berries to a boil, simmer until soft (30 minutes to 1 hour), then drain.
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Soften old bread by pouring boiling water over it, then squeeze out the water.
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Combine all final dough ingredients, the softened bread, and drained rye berries in an electric mixer, then mix for 10 minutes until a slightly sticky dough forms.
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Knead the dough briefly, form a ball, and let rest in a warm spot for 1 hour.
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Divide the dough into prepared pans, dust with flour, cover, and let rise for 30 minutes in a warm spot.
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Tightly cover the loaf pans with oiled aluminum foil.
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Place pans in the preheated oven and bake at 350 F for 1 hour.
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Gradually reduce oven temperature: to 325 F for 30 minutes, 300 F for 1 hour, 275 F for 2 hours, 250 F for 2 hours, 225 F for 1.5 hours, and finally 200 F for 1.5 hours.
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Turn off the oven and leave the pans inside until morning.
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After removing, wrap the bread in cotton or linen and let it rest for an additional 24 hours before slicing.