Sourdough Pumpernickel Bread Recipes

SOURDOUGH PUMPERNICKEL

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.

BREAD MACHINE PUMPERNICKEL BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.

SOURDOUGH PUMPERNICKEL BREAD

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.

PUMPERNICKEL RECIPE

Steps:

• Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
• Prepare the scalded rye. Pour the boiling water over the rye grains and leave overnight.
• Prepare the rye soaker. Combine in a bowl, cover and leave overnight.
• 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
• 12.30pm - Strain the rye and discard any remaining water. Set aside to cool.
• 1pm - In a large bowl combine 700g of sourdough (the rest goes back into the fridge for your next bake), the cracked rye soaker, the cooked and cooled rye berries, the 550g extra cracked rye, the water (150g), salt (22g), maple syrup (120g) and mix until the dough comes together well. Mix for a few minutes (I just do this with my hands). Once this is done, cover the bowl and leave to rest for 30 minutes.Note: The dough should not be wet. It should stick together well and not fall apart. It should peel off the side of the bowl easily and stick on a spoon when held up.
• 1.45pm - Oil a large and a small loaf tin (I use a silicone brush to do this), then place the dough into the baking tins. Again, just use your hands to do this and even out the dough surface across the tin. Fill the tins only half full. Cover the tins - if you are using Pullman forms, use the Pullman tin cover, otherwise use a polythene bag to ensure the dough doesn't dry out.
• 2pm - Leave to prove for 3 hours (depends on room temperature, so do keep an eye on the dough during this time). The dough will have risen, probably not quite to the top of the tin, but it should have visibly risen.
• 4.30pm - Preheat the oven to 150°C.
• 5pm - Brush the top of the dough with a little water. Fully wrap the baking tins with two tight-fitting layers of tin foil to avoid the steam escaping and the dough drying out during the long baking process. Note, that I cover even the Pullman tin in these additional layers. Place the wrapped tins at the bottom shelf of the oven and bake for approximately 14 hours (best done overnight).
• 6pm - Turn down the temperature to 120°C.
• 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
• 8am - Take the loaf out of the baking tins and wrap in a kitchen towel for another 24 hours.
• Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!