Sourdough Pumpernickel Recipes

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SOURDOUGH PUMPERNICKEL BREAD



Sourdough Pumpernickel Bread image

Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking time includes fermentation and rising times. The addition of bread crumbs (preferably from previous loaves) will give the bread a wonderful texture.

Provided by Galley Wench

Categories     Sourdough Breads

Time P2DT30m

Yield 2 loaves

Number Of Ingredients 12

1 cup sourdough starter
1 cup coarse whole-rye flour
3/4 cup water, room temperature
2 cups unbleached bread flour
2 tablespoons brown sugar
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1 1/4 teaspoons instant yeast
3/4-1 cup breadcrumbs, preferably from rye bread (dry or fresh)
2 tablespoons vegetable oil
1/4 cup water, room temperature
semolina flour or coarse whole rye flour

Steps:

  • The day before making the bread:.
  • Mix proofed starter, rye flour, and water in a bowl.
  • This will make a wet, pasty barm (starter).
  • Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
  • Immediately put it in the refrigerator overnight.
  • Bread baking day:.
  • Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
  • After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
  • Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
  • Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
  • With dough hook attachment mix on loaw speed for 4 to 5 minutes.
  • Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
  • Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
  • Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
  • Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
  • Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
  • Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
  • Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
  • If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
  • Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
  • Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
  • For Freestanding Loaves:.
  • Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
  • Score the loaves to allow for expansion.
  • Transfer the dough to the baking stone.
  • Pour 1 cup hot water into the steam pan and quickly close the door.
  • After 30 seconds open the door and spray the oven walls with water.
  • Repeat twice more at 30 second intervals.
  • After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
  • When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
  • For Loaf Pans:.
  • Place pans on baking sheet and place in the oven (middle rack).
  • Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
  • Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
  • Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.

SOURDOUGH PUMPERNICKEL



Sourdough Pumpernickel image

A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

Provided by Red_Apple_Guy

Categories     Sourdough Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 9

1 cup sourdough starter (133 gm flour, 133 gm water)
1 1/3 cups black coffee (room temperature, 298 gm)
2 cups stone ground rye flour (261 gm)
2 teaspoons salt (table, 14 gms)
1/4 cup molasses (57 gm)
2 tablespoons cocoa powder
1 cup whole wheat flour (131 gm)
2 cups bread flour (267 gm)
1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

Steps:

  • Using a proofed 100% hydrated starter, make the sponge in a large bowl.
  • Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
  • Add the dough ingredients to the sponge and mix well.
  • Cover and rest for 20 minutes.
  • Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
  • Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
  • Stretch and fold every 40 minutes and return to rising, covered.
  • When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
  • Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
  • Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
  • I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
  • Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
  • cool on racks.

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