Homemade Sourdough Pumpernickel Bread Recipe

Pumpernickel bread stands out for its deep brown color, hearty rye flavor, and slightly sweet finish. This homemade sourdough version adds molasses, onion, and espresso powder to create a flavorful loaf that's delicious sliced for sandwiches or toasted and served with butter.

Prep Time20

Cook Time45

rising time14

Total Time15 5

Course: Bread

Cuisine: American

Keyword: bread recipe, sourdough bread, sourdough discard recipe

Servings: loaf, 12 slices

Calories: 3000kcal

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Kitchen Essentials

Cast Iron Loaf Pan

Kitchen scale

Mixing Bowls

Ingredients

Ingredients for the Overnight Sponge

294 Grams Active Starter risen 1 1/3 cups
2 Teaspoons Espresso Powder such as Nescafe
227 Grams Water room-temperature
213 Grams Whole-Grain Rye Flour 2 cups or pumpernickel flour
2 Tablespoons Dried Minced Onion or 1/2 cup fresh chopped onion

Ingredients to Finish the Bread Dough

25 Grams Avocado Oil 2 tablespoons
2 Teaspoons Salt
85 Grams Molasses 1/4 cup
480 Grams All-Purpose Flour 4 cups preferably unbleached

Instructions

How to Make Sourdough Pumpernickel Bread

This bread is made over two days, but the hands-on work is relatively simple. The overnight sponge gets started the evening before, leaving you to finish the dough and bake the loaf the following day.

Prepare the Sourdough Sponge

In a large mixing bowl, dissolve the espresso powder in the room-temperature water.
2 Teaspoons Espresso Powder, 227 Grams Water
Stir in the active sourdough starter, rye flour, and your choice of fresh chopped onion or dried minced onion. Mix until the ingredients are evenly combined.
294 Grams Active Starter, 213 Grams Whole-Grain Rye Flour, 2 Tablespoons Dried Minced Onion
Cover the bowl tightly with plastic wrap and leave it at room temperature overnight, for up to 12 hours.
During this time, the sourdough starter begins fermenting the rye flour and developing flavor. The exact appearance and activity of the sponge will depend on the strength of your starter and the temperature of your kitchen.

Add the Remaining Ingredients

The following morning, uncover the sponge and stir in the avocado oil, salt, and molasses.
25 Grams Avocado Oil, 2 Teaspoons Salt, 85 Grams Molasses
Gradually add the all-purpose flour, about one cup at a time, mixing as you go. Continue until a stiff dough forms and the flour is incorporated.
480 Grams All-Purpose Flour
The dough should hold together well enough to knead and shape. Depending on your starter and flour, you may need to adjust the consistency slightly.

Knead, Shape, and Rise the Loaf

Turn the dough onto a lightly floured work surface.
Knead for 1 to 2 minutes, just until the dough forms a cohesive ball and no dry flour remains. Rye dough can feel tacky, so avoid adding too much extra flour. If it sticks to your hands, lightly oiling them can make handling easier.
Shape the dough into a log that fits your cast iron bread pan.
Grease the cast iron bread pan and place the shaped dough inside. Start with a cold, unheated pan.
Cover the pan and let the dough rise for approximately 2 to 4 hours, or until it reaches the top edge of the pan.
Keep in mind that sourdough bread doesn't always follow an exact schedule. A cool kitchen or a less active starter may extend the rising time.

Baking and Cooling the Bread

Preheat your oven to 425°F.
Place the covered cast iron bread pan in the preheated oven and bake for 30 minutes. Keeping the pan covered during the initial baking period helps retain moisture.
Carefully remove the cover and continue baking for another 15 to 20 minutes, until the crust is deeply browned and set.
Watch the loaf toward the end of the baking time, as cast iron pans and ovens can vary in how quickly they brown bread.
Remove the bread from the pan and transfer it to a wire rack.
Allow the loaf to cool completely before slicing. Cutting into bread while it's still hot can compress the interior and leave the crumb gummy.
Once cooled, the loaf is ready to slice for sandwiches, toast, or serving alongside your favorite homemade meals.

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Notes

Tips for Better Pumpernickel Bread

How to Know if the Bread is Done?

Make sure the loaf is finished baking by looking for a rich, golden‑brown crust and an internal temperature of 200–205°F in the center.

Start with an active starter. A healthy, active sourdough starter helps ferment the sponge and raise the finished loaf. If your starter is sluggish, the dough may take longer to rise.

Measure the flour carefully. Weighing the flour provides more consistent results than measuring by volume. If using measuring cups, spoon the flour into the cups and level the tops rather than packing it down.

Don't overwork the dough. This recipe requires only a short kneading period. Work the dough until it comes together rather than trying to develop it as you might with a traditional white sandwich loaf.

Give the dough enough time to rise. The 2-to-4-hour estimate is a guideline. Look for the dough to reach the top edge of the pan before baking.

Let the loaf cool completely. This is particularly important with a dense, hearty bread. Cooling allows the interior to set so the slices hold together better.

Nutrition