Pumpernickel

Classic yeasted Pumpernickel bread using our organic Danko Rye whole grain and Yecora Rojo 00 flour. Hearty and delicious for all of you rye lovers! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Pumpernickel

Yield: 1 loaf 

*This is an overnight recipe. This recipe also incorporates sourdough starter discard. 

Ingredients:

300g BSM Yecora Rojo 00 flour

100g BSM Danko Rye whole grain flour

70g BSM Yecora Rojo whole wheat flour

25g natural cocoa powder

8g fine sea salt

60g neutral oil

60g molasses

380g water (78°F)

45g sourdough starter discard

6g instant yeast

30g caraway seeds (optional)

Method:

In the bowl of a stand-up mixer, combine the water, molasses, sourdough starter discard, and instant yeast. In a separate bowl, whisk together the flours and cocoa powder. Add the flour mixture to the wet mixture, then add in the salt. Add the caraway seeds at this time if using.

Attach the dough hook attachment and mix on low until there are no visible dry bits. Bump the speed to medium and allow the dough to knead for 4 min until it becomes elastic. Turn the mixer off, cover the bowl with a kitchen towel, and allow the dough to rest for 10 min. Knead once more for 3 min on medium, then remove the dough and place into a lightly sprayed bowl. Cover with plastic wrap and place in the fridge for overnight bulk fermentation.

Remove the dough from the fridge and let the dough sit out for 2 hrs prior to shaping.

On a moderately flour dusted work surface, flatten the dough into a rough rectangle. Bring the width side edges of the dough inward before rolling into a tight log. Use surface tension to help seal the seam of the bottom of the dough log. Place into a lightly sprayed sandwich loaf pan seam side down. Cover with a kitchen towel and allow the dough to rise just until the dough top comes over the edge of the pan.

Preheat an oven to 400°F. Bake for 20-23 min or until the loaf reaches an internal temperature of at least 195°F.

This delicious and hearty pumpernickel bread is great for making hot sandwiches to pair with a cozy bowl of soup this upcoming winter!