Sourdough Pumpernickle

Real pumpernickel gets its color and personality from two things most recipes skip: black coffee and molasses. This sourdough bread uses both, poured over chopped caraway seeds to bloom their flavor before anything else even touches the bowl.

The overnight ferment does the heavy lifting. Rye flour and active sourdough starter sit together for 4 to 8 hours, building that signature tang and chewy crumb structure. The next day, you fold in unbleached flour, dry milk, shortening, and a packet of yeast for extra lift since rye doughs are notoriously dense on their own.

Shape into two round free-form loaves on a baking sheet. No loaf pan needed. The crust gets a beautiful dark shell while the inside stays moist and slightly sticky, exactly the way pumpernickel should be.

Chef Tips

• Chop the caraway seeds before steeping them in the coffee. This releases their oils and distributes the flavor more evenly through the dough.
• Rye flour is low in gluten, so don’t over-knead. Work the dough just until it comes together. It will feel tackier than wheat dough and that’s normal.
• The overnight rest is not optional. That long ferment develops the sour flavor and helps the rye absorb liquid properly.
• Let the loaves cool completely before slicing. Pumpernickel firms up as it cools and cutting too early makes it gummy.

Variations

• Replace the coffee with dark stout beer for a maltier, slightly bitter note.
• Add ¼ cup of cocoa powder for an even darker loaf with a subtle chocolate undertone.
• Mix in a handful of raisins or dried cranberries for a sweeter, Scandinavian-style rye.