Sourdough Pumpernickel Bread Recipe (2024)

Jump to Recipe

This sourdough pumpernickel bread recipe is a dark, dense, and nutritious whole grain loaf that boasts wonderfully unique flavors from the combination of rye flour and sourdough fermentation.

Pumpernickel bread, which is a type of rye bread (find mysourdough rye bread recipe here), is a delicious but less common bake. Rye bread really describes any and all breads made with any form of rye flour, whereas pumpernickel bread refers to a darker, traditionally purely rye, more strongly flavored variety.

Traditional pumpernickel, being completely rye grains without additional flours, is much different than what we’re used to. It’s earthy and full of flavor, but very heavy.

For this recipe, I like to work with a blend of whole grain rye flour, all purpose flour and whole wheat flour. The result is still a denser bread, but not as heavy as pure rye. It has plenty of structure, but the crumb is tender and moist with a pleasant, chewy texture.

The color is attained through the dark rye flour, along with the addition of brown sugar, cocoa powder, and molasses. Some recipes also substitute black coffee for the water, adding further color and flavor.

This is a great bread for cold sandwiches, great for dipping in a hearty soup or even a creamy spread, and one of my favorite breads for hot sandwiches, like hot ham and cheese or corned beef and Swiss.

For being less common, it’s still quite versatile and a fun change.

Tips

Rye flours can quickly become confusing. They can come as white, medium, and dark, with varying levels of textures and nutrition depending on what parts of the grain are left intact. Dark rye flour generally includes the greatest portion, if not all, of the grain (bran, endosperm, and germ), providing a bolder flavor and higher nutrition. This is what sets pumpernickel apart and what you’ll want to look for.
If you have a grain mill, you can also grind whole rye berries to make your own rye flour.
Sourdough bread made with rye flour tends to be a pretty sticky dough. This is due to rye having less gluten-forming protein than wheat flours. You won’t want to add additional flour for risk of a dry loaf of bread, but working on a well-floured surface with floured hands should help, using a bench scraper as needed.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

Tools You May Need

Stand mixer with dough hook

Bench scraper

Food scale or measuring cups and spoons

Loaf pan or Dutch oven

Grain mill

Ingredients

Sourdough starter– Fed, active and bubbly.

All-purpose flour– Use what you like! I go for unbleached.

Dark rye flour– Dark rye flour or pumpernickel flour, either would work, and each offer the substance and flavor we’re after.

Whole wheat flour– Fresh-milled hard white wheat is my favorite. Store-bought will also work.

Brown sugar

Molasses– For the rich flavor and lovely, dark hue.

Cocoa powder– Adds further complexity to the overall flavor, while also adding to the deep color.

How To Make Sourdough Pumpernickel Bread

Like all fermented sourdough recipes, this one begins with feeding your starter. Give it time to become active, somewhere in the range of 4-12 hours before beginning the recipe.

If you’re familiar with keeping a starter, you’ll have noticed by know about how long it takes for your starter’s activity to be at its peak. As always, it’ll have grown significantly and will be producing lots of bubbles.

You can learn how to make your own homemadesourdough starter here.

Kneading The Dough

Add your active starter, flours, sugar, molasses, cocoa powder, softened butter, salt and water to the bowl of a stand mixer with a dough hook.

Mix at low speed for 2-3 minutes until you notice the dough pulling away from the sides of the bowl into a ball. Bump up your speed and mix for another 4-5 minutes. With the Kitchen Aid, you do not want to go over speed 2 when mixing bread doughs.

Check for proper gluten development by using the windowpane test. Take a small piece of dough and pull it apart in a rectangular shape, checking if the center is stretching to a thin, see-through “windowpane” where light can be be seen through it, or if it simply tears or breaks apart.

Tearing too easily indicates the gluten needs more time to develop. If this is the case, continue mixing another few minutes.

Bulk Fermentation

Set the dough in a lightly oiled bowl covered with a damp tea towel, plastic wrap or a lid. A dry towel will cause the dough to dry out considerably, and we want it to stay moist.

Place in a warm location to begin the bulk fermentation. We’re looking for doubling, and this should be somewhere in the realm of 8-12 hours.

The length of the bulk fermentation will vary based on the season and temperature of your home. During the summer, this first rise may take quite a short time, while a rise time in the winter could be much longer. My pantry stays fairly cool during the winter months, and this lower temperature allows my rises 12 or more hours of fermentation before they are ready.

Shape And Second Rise

After the first rise, roll out the dough (or just pat out with your fingers) into a rectangle on a floured surface. Shape by rolling up as a traditional loaf and pressing down the seam.

Sourdough Pumpernickel Bread Recipe (10)

Place seam-side down in a lightly buttered or parchment paper lined loaf pan. You can use a Dutch oven in place of a loaf pan, working your dough into a boule or round loaf.

Sourdough Pumpernickel Bread Recipe (11)

Again, cover your pan with a damp tea towel and let the dough rise in a warm place for 2 to 4 hours until doubled.

With the completion of your second rise, preheat the oven to 375.

Score the top of your loaf, if desired. This creates a beautiful crust with very little effort.

You can add an optional egg wash at this point. Whisk together one egg with a tablespoon of water, then brush it over the top of the loaf.

Sourdough Pumpernickel Bread Recipe (12)

Bake for 35 to 40 minutes, cooling completely before slicing.

Storage

As with most breads, store in an airtight container or bag once cooled to room temperature. On the countertop, it will stay fresh for several days.

FAQ

What goes well on pumpernickel bread?

This bread is known for its intense flavor, which works rather harmoniously with a variety of toppings, including cream cheese and cucumber, smoked salmon, freshly sliced meats and cheeses,chickenor tuna salad (or even egg salad), corned beef, or simply a thick slab of butter.

Where does pumpernickel bread come from?

Pumpernickel is a traditional European bread, particularly tied to Germany. It was considered a peasant bread for most of its history, and more recently began resurfacing in upscale bakeries and markets as a popular choice.
In the United States, pumpernickel is generally made using a blend of flours, white and wheat alongside rye, but it was originally made with only rye flour, producing a more dense, fiber packed loaf known for its strong flavor and dark color.

What gives this bread its dark color?

Historically, pumpernickel bread was a very long bake – baking all day long at a low temperature, which coupled with the dark rye flour, gave it a deep brown hue.
American pumpernickel bread is quite a bit different, baked for a much shorter time, incorporating a blend of flours with the rye to lighten the texture, and will usually include molasses, brown sugar, and cocoa powder to achieve the color characteristic of pumpernickel.
Many of the pumpernickel options you find in stores have artificial colors added.

Try one of these great recipes to pair with this bread:

Roasted Red Pepper and Tomato Soup
Easy Zuppa Toscana Soup
Sourdough Grilled Cheese
Sourdough Breakfast Strata
The Best Shepherd’s Pie

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

Sourdough Pumpernickel Bread

A dark, dense, and nutritious whole grain bread that boasts wonderfully unique flavors from the combination of rye flour and sourdough fermentation.

4.34 from 27 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 14 hours hours

Total Time: 15 hours hours

Servings: 12

Author: Lisa Bass

Ingredients

1/2 cup sourdough starter: bubbly and active 113 g
1 1/4 cup all purpose flour 175 g
1 cup dark rye flour 135 g
1/2 cup whole wheat flour 75g
1 tablespoon brown sugar 13 g
1/4 cup molasses 70 g
1/4 cup cocoa powder 30 g
1/4 cup butter softened (56 g)
1/2 tablespoon salt 8 g
1 cup water 236 g

Instructions

Feed your sourdough starter 4-12 hours before beginning the recipe. It should be really nice and bubbly.
Add your active starter, flours, sugar, molasses, cocoa powder, softened butter, salt and water to the bowl of a stand mixer with a dough hook.
Mix at low speed for 2-3 minutes until you notice the dough pulling away from the sides of the bowl into a ball. Bump up your speed and mix for another 4-5 minutes until the windowpane test is met*.
Set the dough in a lightly oiled bowl covered with a damp tea towel, plastic wrap or a lid. A dry towel will cause the dough to dry out considerably, and we want it to stay moist.
Place in a warm location to begin the bulk fermentation. We're looking for doubling, and this should be somewhere in the realm of 8-12 hours.
After the first rise, roll out the dough into a rectangle on a floured surface. Shape by rolling up as a traditional loaf and pressing down the seam.
Place seam-side down in a lightly buttered or parchment paper lined loaf pan. You can use a Dutch oven in place of a loaf pan, working your dough into a boule or round loaf.
Again, cover your pan with a damp tea towel and let the dough rise in a warm place for 2 to 4 hours until doubled.
With the completion of your second rise, preheat the oven to 375.
Score the top of your loaf, if desired. This creates a beautiful crust with very little effort.
You can add an optional egg wash at this point. Whisk together one egg with a tablespoon of water, then brush it over the top of the loaf.
Bake for 35 to 40 minutes, cooling completely before slicing.

Notes

*Check for proper gluten development by using the windowpane test. Take a small piece of dough and pull it apart in a rectangular shape, checking if the center is stretching to a thin, see-through "windowpane" where light can be be seen through it, or if it simply tears or breaks apart. Tearing too easily indicates the gluten needs more time to develop. If this is the case, continue mixing another few minutes.
Rye flours can quickly become confusing. They can come as white, medium, and dark, with varying levels of textures and nutrition depending on what parts of the grain are left intact. Dark rye flour generally includes the greatest portion, if not all, of the grain (bran, endosperm, and germ), providing a bolder flavor and higher nutrition. This is what sets pumpernickel apart and what you'll want to look for.
If you have a grain mill, you can also grind whole rye berries to make your own rye flour.
Sourdough bread made with rye flour tends to be a pretty sticky dough. This is due to rye having less gluten-forming protein than wheat flours. You won't want to add additional flour for risk of a dry loaf of bread, but working on a well-floured surface with floured hands should help, using a bench scraper as needed.

Nutrition