Pumpernickel

Ingredients

• 500 gcoarse rye meal
• 400 mlwater
• 2 tbspmolasses
• 1 tbspcocoa powder — optional for color
• 100 gsourdough starter
• to tastefine sea salt

Method

1. In a large mixing bowl, combine 500 g of coarse rye meal, 2 tablespoons of molasses, 1 tablespoon of cocoa powder, and a pinch of fine sea salt. Pour in 400 ml of water and add 100 g of sourdough starter. Use your hands to mix the ingredients until they form a sticky dough. Knead the dough in the bowl for about 10 minutes until it becomes smooth and elastic.
2. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free place. Allow it to rise until it has visibly grown in size, roughly doubling, which may take several hours. The dough should feel soft and slightly springy to the touch.
3. Once the dough has risen, gently shape it into a loaf. Avoid deflating the dough too much as you shape it. Place the shaped loaf into a greased loaf pan, ensuring it fits snugly.
4. Preheat your oven to 120°C (250°F). To create steam, place a small oven-safe dish filled with water on the bottom rack of the oven. This will help achieve a crisp crust. Place the loaf pan on the middle rack and bake the bread slowly for about 2 to 3 hours. The bread should develop a dark, rich color and a firm crust.
5. After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling process allows the crumb to set properly, ensuring a dense yet moist texture.
6. Once the bread has cooled completely, slice it and serve with butter, cheese, or cold cuts. The dense, slightly sweet flavor of the Pumpernickel pairs beautifully with savory toppings. Enjoy this traditional German bread as part of a hearty meal.