Rye Levain Pumpernickel Recipe
Sourdough Pumpernickel made with rye levain.
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.kingarthurbaking.com.
Cooking tools:
- Bench scraper
- Banneton
- Pizza stone
- Loaf pan
- Kitchen towel
- Oven
- Stove
- Mixing bowl
- Skillet
- Spoon
- Measuring cup
- Spray bottle
- Plastic wrap
- Refrigerator
Ingredients
- 2 tablespoons (28g) ripe (fed) sourdough starter
- 1/2 cup (113g) water
- 1 generous cup (113g) King Arthur Pumpernickel Flour*
- all of the rye levain
- 1 cup (227g) brewed coffee, room temperature
- 2 cups (213g) King Arthur Pumpernickel Flour
- all of the rye starter
- 3/4 cup (170g) room-temperature water
- 2 tablespoons (25g) vegetable oil
- 2 teaspoons table salt
- 1/4 cup (85g) molasses
- 1 cup (113g) King Arthur Golden Wheat Flour
- 3 cups (360g) King Arthur Unbleached Bread Flour
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