Pumpernickle Sourdough Rye Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 86.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.7 g
View full nutritional breakdown of Pumpernickle Sourdough Rye Bread calories by ingredient
Introduction
Makes 2 loaves. This is not labor intensive but it takes a lot of time. I make small rolls and freeze them. I can pull them out to thaw individually and reheat to crisp them up. I use currents, but raisins work well too. You can also add caraway seeds instead. Makes 2 loaves. This is not labor intensive but it takes a lot of time. I make small rolls and freeze them. I can pull them out to thaw individually and reheat to crisp them up. I use currents, but raisins work well too. You can also add caraway seeds instead.Number of Servings: 32
Ingredients
-
Sponge
1. 1 cup sourdough starter ( 133 gm flour, 133 gm water)
2. 1 1/3 cups black coffee ( room temperature, 298 gm)
3. 2 cups stone ground rye flour ( 261 gm)
Dough
4. 2 teaspoons salt ( table, 10 gms)
5. 1/4 cup molasses ( 57 gm)
6. 2 tablespoons cocoa powder
7. 1 cup whole wheat flour ( 131 gm)
8. 2 cups bread flour ( 267 gm)
9. 1/2 cup water ( scant 1/2 cup, luke warm, 105 gm)
10. 1/2 cup currents
Directions
1. Using a proofed 100% hydrated starter, make the sponge in a large bowl.
2. Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
3. Add the dough ingredients to the sponge and mix well.
4. Cover and rest for 20 minutes.
5. 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).
6. Place in a bowl that has been sprayed with oil and cover to let rise. 80 F for this is ideal.
7. Stretch and fold every 40 minutes and return to rising, covered.
8. When 1.5 times its 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 basket or a floured, cloth covered colander.
9. Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
10. Preheat oven to 375 degrees and put 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.
11. Invert the loaves onto parchment, score and set on a baking stone, or a sheet pan can be used.
12. Bake at 375 for about 50 minutes until 205 F internal temperature. Rotate the loaves midway through the baking.
13. Cool on racks.
Serving Size: Makes 2 loaves of 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user ALFVAEN.
2. Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
3. Add the dough ingredients to the sponge and mix well.
4. Cover and rest for 20 minutes.
5. 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).
6. Place in a bowl that has been sprayed with oil and cover to let rise. 80 F for this is ideal.
7. Stretch and fold every 40 minutes and return to rising, covered.
8. When 1.5 times its 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 basket or a floured, cloth covered colander.
9. Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
10. Preheat oven to 375 degrees and put 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.
11. Invert the loaves onto parchment, score and set on a baking stone, or a sheet pan can be used.
12. Bake at 375 for about 50 minutes until 205 F internal temperature. Rotate the loaves midway through the baking.
13. Cool on racks.
Serving Size: Makes 2 loaves of 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user ALFVAEN.