More Rye Sourdough Pumpernickel

Similar to my regular pumpernickel recipe except this has more rye.

Ingredients

360g Filtered Water

250g Flour

250g Rye Flour

100g Active Sourdough Starter

8g Cocoa

60g Molasses

10g Salt

150g Rye Berries Soaked in Water Overnight

Instructions

1. Mix all ingredients using the paddle attachment until combined.
2. Rest 2 hours at room temp, then fridge for 24 – 72 hours. I prefer 72h.
3. Add to oiled baking pan, proof 2 hours and bake 45 mins at 400F – or until internal temp reaches 200F.

Make More

X2
720g Water
500g Flour
500g Rye Flour
200g Starter
16g Cocoa
120g Molasses
20g Salt
300g Rye Berries