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.
- 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
300g Flour
700g Rye Flour
200g Starter
16g Cocoa
120g Molasses
20g Salt
400g Rye Berries