Similar to my regular pumpernickel recipe except this has more rye than wheat flour. That means it will not come together in the mixer – so you’ll use your paddle attachment.
Ingredients
360g Filtered Water
150g Flour
350g Rye Flour
100g Active Sourdough Starter
8g Cocoa
60g Molasses
10g Salt
200g Rye Berries Soaked in Water Overnight – Winds Up Being 305g
Instructions
- Mix all ingredients using the paddle attachment until combined.
- Rest 2 hours at room temp, then fridge for 24 – 72 hours. I prefer 72h.
- Shape, add to oiled baking pan and bake 45 mins at 400F – or until internal temp reaches 200F.
Make More
| x1.5 540g Water 225g Flour 525g Rye Flour 150g Starter 12g Cocoa 90g Molasses 15g Salt 300g Rye Berries | X2 720g Water 300g Flour 700g Rye Flour 200g Starter 16g Cocoa 120g Molasses 20g Salt 400g Rye Berries | X3 1080g Water 450g Flour 1050g Rye Flour 300g Starter 24g Cocoa 180g Molasses 30g Salt 600g Rye Berries |