Whole grain
Deli-Style Sourdough Pumpernickel
Dark, dense, and faintly sweet with molasses and cocoa. A classic deli loaf that slices thin for smoked fish and sharp cheeses.
- Time
- 22 hours
- Yield
- 1 large loaf
- Level
- Intermediate
Ingredients
Scale batch
- 100g active rye starter
- 300g dark rye flour
- 200g bread flour
- 380g water
- 30g molasses
- 15g cocoa powder
- 10g salt
- 10g caraway seeds (optional)
Method
- 01
Mix everything except salt. Rest 45 minutes, then add salt.
- 02
Bulk ferment 4–5 hours at 76°F — rye develops less structure, so expect a tacky dough.
- 03
Shape wet with wet hands into a loaf pan or oblong on a peel.
- 04
Cold retard 14–16 hours.
- 05
Bake covered in a Dutch oven at 475°F for 25 minutes, then 425°F uncovered for 30 minutes.
- 06
Wait 24 hours before slicing — pumpernickel needs to set.