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 my sourdough 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.
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Tools You May Need
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.
Butter – Softened so it will mix well.
Salt
Water – Filtered water is best for avoiding chlorine and other chemicals and properties that may alter fermentation and rise.
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 homemade sourdough 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.
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.
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.
Stored in the freezer, you can keep for several months. Simply thaw to room temperature before use. Find out how to freeze sourdough bread here.
FAQ
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, chicken or tuna salad (or even egg salad), corned beef, or simply a thick slab of butter.
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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What grain mill do you have and where do you buy your wheat berries?
Thank you!!
I just found your mill video so disregard questions. I am wondering if there is still a coupon/code discount for mockmill?
Thank you for the review.
I love your recipes. Between Little Spoon Farm and you, I get all of my sourdough recipes and all my discard recipes. Will you be coming out with a sourdough and discard recipe book at some point? I would love to have all your recipes sitting on my shelf one day! Thanks so much!
Hello!! I have a general sourdough question for you. Since I have followed you solely for your sourdough tips and tricks, I’m hoping you have an answer for me. I have lovely sourdough starter -not smells lovely, it’s bubbly and light…I measure/weigh feedings and recipes and it never “firms” up! It doubles and bubbles and does all the things but it is always too wet and sticky…even after at least 12 hours first ferment/rise in a warm place, and also after a longer second rise. The taste is there, but it’s flat and dense…like there’s no way I could roll out the dough or score it. Any suggestions or thoughts???? Thanks 🙏
It sounds like you may be over fermenting the dough. Usually when something is over fermented it turns out like a big sticky mess! When baked, it stays flat and doesn’t rise either.
Lisa thank you so much for posting the pumpernickel bread recipe. I’m very new to sourdough and I love using it. I just told my husband I need to find a sourdough pumpernickel recipe and the next day your email came in. I made it and it is so delicious. Thank you for sharing your wonderful recipes.
So glad you enjoyed it!
Hi Lisa, thank you for another bread recipe using whole grains! However, I have a question. In one of your paragraphs in the post, you said with a Kitchen Aid mixer, you don’t want to go over speed 2 kneading bread doughs. I don’t understand this. With every recipe I’ve made, I’ve started on speed 2 in the beginning, and then bump up to speed 3. I thought low speed was considered up to speed 3. From video tutorials of yours that I have watched, it seemed you were on a higher speed than 2. Also, when trying to accomplish the task on speed 2, it would take much longer than 8-10 minutes to pass the window pane test. Can you please give a little more insight into this?
Lisa i made this bread today…so so good! My family loved it, thank you for so many great recipes! I enjoy your family and website. You are such an inspiration!
Thank you so much for the kind words! Glad you enjoyed the recipe!
I also have a dark rye sourdough starter. Would it be too much rye to use it for the pumpernickel?
Five stars!
Can I use regular yeast instead of sourdough starter in your recipes?
Not without adjusting the water/flour ratio because the sourdough starter takes away from both of those! I do have a few einkorn recipes that aren’t sourdough if you’re interested in those.
Do I want to use dark rye bread flour or just dark rye?
🤔. Lmao
I will be definitely trying this soon. I’m on a bagel kick right now. I think I made your bagel recipe 3x in the past week! I do the rope shaping method. It gives a better hole.