Sour Pumpernickel Bread

Real pumpernickel has a sour tang and a dense chew that you can only get from rye flour and a good sourdough starter. This bread machine version delivers both without the all-day commitment.

Three flours go into the machine: whole wheat for body, rye for that signature dark flavor, and all-purpose to keep things from turning into a brick. Sourdough starter provides the tang and the lift, while molasses adds color and a hint of bittersweet depth.

Load everything in, press start, and come back to a loaf that smells like a proper European bakery.

Chef Tips

• Make sure your sourdough starter is active and bubbly before adding it. A sluggish starter means a dense, flat loaf.
• Rye flour doesn’t develop gluten the way wheat does, which is why the recipe blends three flours. Don’t substitute all rye or you’ll get a doorstop.
• This bread slices better the next day once it’s cooled completely and the crumb has set. Fresh-cut pumpernickel tends to crumble.
• Spread thick with butter, top with smoked salmon or sharp cheese, and you’ve got yourself a proper open-faced sandwich.