Pumpernickel Bread

🛒 Ingredients

• Coarsely Ground Rye Meal 500 g · 1684 kcal
• Active Rye Sourdough Starter 300 g · 600 kcal
• Water 400 g · 0 kcal
• Dark Molasses 40 g · 116 kcal

👨‍🍳 Instructions

1. Combine the coarsely ground rye meal, active rye sourdough starter, warm water, and dark molasses in a large bowl. Mix thoroughly to form a very stiff dough.
2. Knead the dough for about 10-15 minutes until it is smooth and elastic. Cover the bowl and let it ferment at room temperature for 12-18 hours, or until visibly risen.
3. Once fermented, gently degas the dough and shape it into a tight, rectangular loaf. Place the loaf into a well-greased pumpernickel or regular loaf pan.
4. Cover the pan and let the dough proof again for 2-4 hours at room temperature, or until slightly risen. Preheat your oven to a very low temperature, around 120-130°C (250-265°F).
5. Bake the pumpernickel bread for a very long time, typically 12-16 hours, or even up to 24 hours, at the low preheated temperature. This slow baking process caramelizes the sugars and develops the rich, dark color and distinctive flavor.
6. After baking, remove the loaf from the oven and let it cool completely in the pan before slicing. Pumpernickel bread improves in flavor if allowed to rest for 24-48 hours before eating.