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Sourdough Pumpernickel Bread

This rustic sourdough pumpernickel bread is rich, hearty, and deeply flavorful, made with rye flour, sourdough starter, and traditional slow fermentation. With its earthy flavor and soft yet sturdy crumb, this old-world loaf is perfect for soups, sandwiches, and simple homestead meals.
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Course: bread
Cuisine: German-Inspired, Traditional
Diet: Vegetarian
Keyword: dark rye sourdough bread, homemade pumpernickel bread, pumpernickel sourdough bread, rustic sourdough rye bread, rye sourdough bread, sourdough rye loaf, traditional pumpernickel bread
Prep Time: 30 minutes
Cook Time: 45 minutes
Rise Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 1 large loaf
Calories: 160kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • Wooden spoon or dough whisk
  • Banneton basket or bowl lined with a towel
  • Dutch oven or baking stone
  • Sharp knife or bread lame
  • cooling rack

Ingredients

  • 1 cup active sourdough starter
  • 1½ cups warm water
  • 2 tablespoons molasses
  • 1½ cups rye flour
  • 2 cups bread flour
  • 1 tablespoon cocoa powder optional, for color
  • 1½ teaspoons sea salt
  • 1 tablespoon caraway seeds optional

Instructions

Mix the Dough

  • In a large bowl, combine sourdough starter, warm water, and molasses. Stir until well mixed.

Add Dry Ingredients

  • Add rye flour, bread flour, cocoa powder (if using), salt, and caraway seeds. Mix until a shaggy dough forms.

Rest the Dough

  • Cover and let the dough rest for 30 minutes.

Stretch and Fold

  • Perform 3–4 rounds of stretch and folds over the next 1–2 hours, covering the dough between each round.

Bulk Fermentation

  • Cover the dough and allow it to ferment at room temperature for 6–8 hours, or until slightly puffy.

Shape the Loaf

  • Turn the dough onto a lightly floured surface and shape into a round or oval loaf.

Final Rise

  • Place the dough into a floured banneton or towel-lined bowl. Cover and let rise 1–2 hours, or refrigerate overnight.

Preheat the Oven

  • Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes.

Score and Bake

  • Carefully transfer dough onto parchment paper, score the top, and place into the hot Dutch oven.

Bake

  • Bake covered for 25 minutes, then uncover and bake another 15–20 minutes until deep brown.

Cool Completely

  • Allow bread to cool fully before slicing to help the crumb set properly.

Notes

Rye dough will feel stickier than traditional wheat dough.
Wet hands help when handling the dough.
Molasses deepens both flavor and color.
Allowing the loaf to rest overnight improves flavor even more.

Nutrition

Calories: 160kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Fiber: 3g
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