Sourdough Pumpernickel

Recipe for Sourdough Pumpernickel Bread

Hearty Sourdough Pumpernickel

This sweet, chocolaty artisan bread is sure to become a family favorite - and the scent that fills the house while it's cooking is divine!

Shopping / Ingredient List
All Purpose or Bread Flour
Water
Sea Salt
Instant coffee
Hershey's Extra Dark Cocoa
Molasses
Sourdough Starter

Pre-heat oven to 450 degrees

Sourdough Pumpernickel Bread Recipe

In a large mixing bowl, combine:

1 1/2 cups water (warm to the touch - not hot!)
2 teaspoons Sea Salt
2 teaspoons instant coffee
2 Tablespoons Hershey's Extra Dark Cocoa
2 Tablespoons Molasses
1 cup Rye Flour
3 cups Bread Flour
1 cup Sourdough Starter

Mix thoroughly, turn out onto well floured counter and knead until smooth (about 7-10 minutes) add more flour while working the dough if needed.

Place back into bowl and cover with a towel. Since this recipe uses Molasses, it tends to rise a bit faster than unsweetened sourdough bread. You can still allow it sit overnight for 8-10 hours, but expect it to be at the top of the bowl in the morning. (Kitchen conditions - warm, cold, etc. will affect the rate of the rise)

Split the dough in two and shape a couple of "rounds". Place them on a baking sheet. When the dough doubles in size (1-2 hours), place in 450 degree oven for 25 minutes.

Remove from oven and let cool completely before slicing.