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Sourdough Pumpernickel

Course Bread
Cook Time 30 minutes
Total Time 7 days 30 minutes
Servings 1 loaf

Ingredients

Seed Culture

    Day 1

    • 1 cup dark rye flour 120.5 grams
    • 1/2 cup pineapple juice canned at room temperature 113 grams

    Day 2

    • 1/2 cup dark rye flour 64 grams
    • 1/4 cup pineapple juice canned at room temperature 57 grams

    Day 3

    • 1 cup bread flour 128 grams
    • 1/2 cup water room temperature 113 grams

    Starter

    • 2 cups dark rye flour 255 grams
    • 1 cup 2 tbsp water at room temperature
    • 1 cup seed culture 198 grams

    Rye Starter

    • 1 1/2 cups starter 148 grams
    • 1 1/2 cups dark rye flour 90 grams
    • 1 cup 2 tbsp water at room temperature 127 grams

    Bread

    • 1 1/2 cups bread flour 211 grams
    • 2 1/4 tsp cocoa powder 10 grams
    • 1 tsp salt 8 grams
    • 1 tbsp brown sugar 17 grams
    • 1/4 tsp diastatic malt powder (optional)
    • 1 tsp instant yeast 3 grams
    • 1/2 tbsp molasses 11 grams
    • 1 1/2 tbsp vegetable oil 21 grams
    • All rye starter
    • 6 tbsp water room temperature 43 grams

    Instructions

    Seed Culture

      Day 1

      • Mix the flour and juice. Place in a container and cover. Mark the top of the dough with a piece of tape. Leave at room temperature for 24 hours.

      Day 2

      • Mix day one starter with day 2 ingredients. Place in a clean container and cover. Mark the top of the dough with a piece of tape. Leave at room temperature for 24 hours.

      Day 3

      • Mix day 3 ingredients with 1/2 of the day 2 mixture. Discard the other half of the day 2 mixture. Place the mixture in a clean container and cover. Leave at room temperature for 24 hours or until risen to 1-2 times it's size. If rising for more than 24 hours, mix every 12 hours.

      Starter

      • Mix all of the ingredients, cover, and leave at room temperature for 6-8 hours. Refrigerate overnight.

      Rye Starter

      • Pull the starter from the refrigerator an hour before mixing to allow it to come to room temperature. Mix the ingredients, cover, and leave at room temperature for 4-8 hours or until sponge becomes bubbly. Refrigerate overnight.

      Bread

      • Pull the rye starter from the refrigerator an hour before mixing to allow it to come to room temperature. Place all the ingredients in the bowl of a mixer. Mix with a dough hook for 4-5 minutes. Place in an oiled bowl, cover, and proof for 1 1/2-2 hours or until doubled in size.
      • Shape the dough into a loaf. Place in a greased loaf pan, cover lightly, and proof for 1 1/2 hours.
      • Preheat the oven to 350 degrees. Bake for 30 minutes, rotating halfway through. Remove from the oven and cool completely before slicing.