Sourdough Pumpernickel Bread Recipe

Ingredients

• 1 cup sourdough starter
• 1 cup coarse whole-rye flour
• 3/4 cup water, room temperature
• 2 cups unbleached bread flour
• 2 tablespoons brown sugar
• 1 tablespoon cocoa powder
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons instant yeast
• 3/4-1 cup breadcrumbs, preferably from rye bread (dry or fresh)
• 2 tablespoons vegetable oil
• 1/4 cup water, room temperature
• semolina flour or coarse whole rye flour

Instructions

1. The day before making the bread, mix 1 cup sourdough starter, 1 cup coarse whole-rye flour, and 3/4 cup water in a bowl to create a wet, pasty barm.
2. Cover the bowl with plastic wrap and allow the mixture to ferment at room temperature for 4 to 5 hours until bubbly and foamy.
3. Refrigerate the barm overnight.
4. On bread baking day, remove the rye barm from the refrigerator one hour before making the dough.
5. Once the chill is off the barm, stir together 2 cups unbleached bread flour, 2 tablespoons brown sugar, 1 tablespoon cocoa powder, 1 1/2 teaspoons salt, and 1 1/4 teaspoons instant yeast in a large mixing bowl.
6. Add the rye barm, 3/4-1 cup breadcrumbs, and 2 tablespoons vegetable oil, mixing on low speed with a paddle attachment until the ingredients form a ball.
7. If the dough ball does not pick up all the flour, add more water; if it seems too wet, add more flour.
8. With a dough hook attachment, mix on low speed for 4 to 5 minutes, adding flour as needed to create a smooth, pliable dough ball that is tacky but not sticky.
9. Be cautious not to overmix to avoid a gummy texture; make adjustments early in the process.
10. Transfer the dough to a lightly oiled bowl, rolling it around to coat with oil, and cover with plastic wrap to ferment at room temperature for 2 hours or until doubled in size.
11. Sprinkle a small amount of flour on the counter and carefully transfer the dough to it, trying not to degas the dough.
12. Divide the dough into 2 equal pieces and shape them into boules or a rectangle for sandwich bread.
13. Line a baking sheet with parchment or use a proofing basket, sprinkling with cornmeal, semolina flour, or coarse whole-rye flour.
14. For sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
15. Transfer the shaped dough to the pans, mist with spray oil, and loosely cover with plastic wrap or a towel.
16. Proof the dough at room temperature for about 90 minutes, or until it crests 1 inch above the lip of the bread pan at the center or rises to 1 1/2 times its original size.
17. For freestanding loaves, preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on the lower shelf for steam.
18. Score the loaves to allow for expansion, then transfer the dough to the baking stone.
19. Pour 1 cup of hot water into the steam pan and quickly close the door.
20. After 30 seconds, open the door and spray the oven walls with water; repeat twice more at 30 second intervals.
21. After the final spray, lower the oven temperature to 400°F and continue baking for another 20-30 minutes, checking the breads and rotating them if necessary for even baking.
22. The bread should register 200°F in the center and sound hollow when thumped on the bottom.
23. For loaf pans, place the pans on a baking sheet and bake on the middle rack for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
24. Continue baking for another 20 to 30 minutes or until the loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
25. Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.