December 18, 2011

Sourdough Pumpernickel Rye Bread

This bread makes excellent grilled cheese sandwiches.

Sourdough Pumpernickel Rye Bread
Rye Sourdough Starter
1/2 cup sourdough starter
1/2 cup lukewarm water
1 cup rye flour
1/4 tsp. active dry yeast

Combine all ingredients in a non-reactive bowl. Cover tightly, and let stand 24 are room temperature.

Sourdough Pumpernickel Rye Bread
1 batch rye sourdough starter
1/2 cup lukewarm water
2 tsp. salt
1 Tbsp. barley malt, sorghum molasses or honey
2 Tbsp. espresso powder
1 cup dark rye flour
3 Tbsp. gluten
1 cup bread flour

Make the rye sourdough starter. The next day, add the remaining ingredients except the bread flour. Add half the bread flour, and beat until a smooth, stiff dough forms. Knead in the remaining flour as needed to have the dough pull away from the sides of the bowl.

Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour. For more intense sourdough flavor, cover the dough, and let it rise overnight.


Bring dough to room temperature if it was refrigerated. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on a greased baking sheet. Cover, and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ยบF. Slash loaf with a sharp knife.  Bake 40-45 minutes until done. Cool on a wire rack.

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