Pumpernickel Sourdough Bread
Pumpernickel bread is made with whole grain rye flour or the whole rye berry. Other rye breads are made with white rye flour ground from the center endosperm of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.culturedfoodlife.com.
Cooking tools:
- Dutch oven
- Proofing bowl
- Razor blade
- Bread knife
- Cooling rack
- Mixing bowl
- Whisk
- Fork
- Spatula
- Plastic wrap
- Kitchen towel
- Parchment paper
- Aluminum foil
- Oven
- Zip-top bag
Ingredients
- 50 grams Bubbly Sourdough Starter ((¼ cup. See step 1 of instructions))
- 365 grams Warm Water (80 degrees F) ((1½ cups plus 1 teaspoon))
- 60 grams Black Strap Molasses (2¾ tablespoons)
- 380 grams Bread Flour (3¼ cups )
- 120 grams Whole Grain Rye Flour (Pumpernickel Flour) (1 cup)
- 9 grams Celtic Sea Salt (finely ground) ((1½ teaspoons) or Himalayan salt)
- 30 grams Olive Oil (2 tablespoons)
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