Description
A delightful twist on classic sourdough bread, this Sourdough Pumpernickel Bread combines rich rye flavors with the tang of sourdough starter, perfect for various toppings or sandwiches.
Ingredients
Scale
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 1/2 cups water
- 1 cup sourdough starter
- 2 teaspoons salt
- 1 tablespoon molasses
- 1 tablespoon caraway seeds (optional)
Instructions
- Mix the dry and wet ingredients: In a large bowl, combine the rye flour, all-purpose flour, water, sourdough starter, salt, molasses, and caraway seeds. Stir until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for about 10 minutes, until it’s smooth and elastic.
- Place your dough into a greased bowl, cover it, and let it rise in a warm location for 240-360 minutes or until it has doubled in size.
- Preheat the oven: Set your oven to 450ยฐF (232ยฐC) to preheat.
- Shape the dough: Once risen, shape the dough into a loaf and place it in a greased loaf pan.
- Allow it to rise again, this time for about 60-120 minutes.
- Score the dough: After the second rise, use a sharp knife to score the top of your dough.
- Bake the bread: Bake for 30-40 minutes, or until the bread sounds hollow when tapped on the bottom.
- Let the bread cool completely before slicing for the best texture.
Notes
For best results, store the bread at room temperature in a paper bag for up to three days. Slices can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg