How To Make a Pumpernickel-Rye Sourdough Loaf | A Simple Recipe for Artisan Bread Lovers
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- เผยแพร่เมื่อ 22 ก.พ. 2023
- Welcome to Farmbread! Today I'm sharing one of my favorite recipes - an easy yet incredibly flavorful Pumpernickle-Rye Sourdough loaf. I use the simple molasses technique to create a beautiful dark color and add three different types of seeds for a full aromatic experience!
Recipe for 1 Loaf:
adapted from Artisan Sourdough Made Simple by Emilie Raffa:
Ingredients:
50 g active starter
365 g warm water
40 g molasses
120 g rye flour
380 g bread flour
9 g pink himalayan salt or sea salt
20 g olive oil
5 g each of fennel, caraway and anise seeds
Directions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine well. Cover with a damp cloth and let rest for 45 minutes.
After the dough has rested, add the oil and seeds. Massage into the dough by folding the sides up and over the center. Continue until the seeds and oil are well integrated. Then shape into a ball and cover with plastic wrap and a towel.
For the bulk rise, let the dough rest at room temperature until double in size, about 8-10 hours.
Once the dough has doubled in size, remove it from the bowl onto a floured surface to shape it. Shape the dough according to your proofing basket. Let it rest for 10 minutes, and then gently use a bench scraper to lift the dough and set it into the floured proofing basket, seam side up.
Cover the dough and let it rest until it's puffy but not quite doubled in size, about 1.5 - 2 hours. At the 1-1.5 hour mark, preheat your oven to 450 degress f. Make sure to have your bake ware preheating in the oven at this time as well.
Once the dough is ready to bake, remove your pan from the oven and gently flip your dough into the pan. Score as you'd like. Then bake for 20 minutes covered, followed by 30 minutes uncovered.
I'd love to hear if you try this out! Feel free to reach out with any questions. As always, thanks so much for watching!
Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple: amzn.to/46Kj3F2
Bench Scraper: amzn.to/44jLQij
Danish dough whisk: amzn.to/3PGCEQw
Lame: amzn.to/3PMwjCZ
Oblong baker: amzn.to/3PNwOwS or breadtopia.com/store/breadtop...
Oblong proofing basket: amzn.to/3O6vioo
Scale: amzn.to/44A0O3j
Wondermill: amzn.to/3D9DYUB
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I made this bread right now...two loaf...it is very tasty...I love it...thank you so much for sharing this recipe.
Thank you so much! I’m so happy to hear you tried it and love it! ☺️
I enjoyed your video! I love the instructions! Thank you!
So happy to hear it! Thank you!! ☺️
Thank you for sharing I’m eager to do it now thanks again
Marcelle
Thank you so much, glad to hear it! Let me know how it goes!!
Really nice video. This will be on my short list to bake. So glad I found your channel.
Thank you so much for your kind words! I’m so happy you found it too! Would love to hear how it turns out once you’re able to make it! ☺️
I’ve been looking for a recipe like this!!! Finally! I’m so excited to make this!! It looks beautiful!!
I’m so happy to hear that!! Thank you so much! I would love to hear how it goes! ☺️
@@farmbread What a great tasting recipe!! And it was super easy!
I have this book. And was thinking out trying this recipe next!!!
That’s awesome! Would love to hear what you think! Do you have any favorite recipes from the book?
Thanks for the recipie its so easy and the loafe is very tasty, my family loved it
So happy to hear it!! 💗
Thank you for sharing your wonderful recipe. I am making it right now and I already know that it’s going to be tasty. Much blessings.
Awwww, thank you so much! How did it turn out? 💗
I’d never seen rye seasoned with anything other than caraway seeds, onion, or dill. So this was an eye-opener. I’ll definitely give it a try. Thanks!
So glad to hear it, thank you! Would love to hear how it turns out! ☺️
Thank you for this. I’m making my second triple batch in a month. It’s a hit
So happy to hear it! ☺️
I made your bread to use for Reuben sandwich’s with leftover corned beef. It was amazing! I am making another loaf to use for my sandwich’s. Best sourdough bread recipe so far. It’s going to be our go to savory bread. Thank you! ☘️🥖
Yay! I’m so glad you enjoyed it! That sounds amazing!! Thanks so much! 💗
Awsome ! thats the crunch i want .i have 2 loafs in oven presently 6 hr bake at 230f on a pan of water with grates and a more moisture style with oat flakes . so i"ll eat these and bake your recipe next week. we normally do 25 loaf batches of white bread but im going to start doing grains and trying pumpernickle till i get the perfect loaf to my taste. Good job mrs farm bread .
Thanks so much! Would love to hear how it turns out! A batch of 25 - wow! I’m impressed!! Best of luck- thank you for watching! ☺️
I made this. I followed your advice with the seeds and the oil. I follow Elaine Boddy's technique of baking for 50 minutes - covered the entire time, however, I did heat the cast iron pan first. It was perfectly done, brown and a much softer crust which I really like. The taste is awesome. I also have the cookbook and did the bulk ferment overnight. Since my kitchen is a bit warm, I cut the starter to 30g. Thanks for your demonstration!
That sounds wonderful, so glad you enjoyed the recipe! Thanks so much for sharing your steps and bake too! It’s always great to hear others techniques and success stories! ☺️
I have one suggestion (loved this post) to the operation. Ad your three spices to the liquid before the flours go in it will mix them in very easy and equally…
Oh I hadn’t thought about that! Great idea, thank you for sharing!! ☺️
I was just making whole wheat bread when I watched this video so I added some caraway seeds. I know you don’t normally unless it’s a rye bread but hey. It turned out yummy 😋☺️
I love that!! You never know until you try! It’s hard to go wrong with caraway! 😁
Thanks for the recipe. I made it today (minus anise seeds). Tasty bread and relatively easy. I didn't get the big rise or an ear on it. And i didn't bake it for the next 30 minutes. Only 15. It gone to 95 C. By that time and starting to be too dark. But it probably is because i don't really know what i am doing yet. Woud definitely bake it again. Thank you.
You’re very welcome! Great to hear you tried it out! If you notice the crust getting too dark, tent it with tin foil so that it can bake longer without burning.
For the rise and ear, the dough may have been too wet or proofed too long. When you try it again, add more flour if the dough mixture looks to wet. And make sure your starter is bubbly and about doubled in size from the time you fed it last. Hope that’s helpful! Feel free to reach out with more questions!! It takes a little time but you’ll get there!
thank you for doing this video. It’s very thorough and interesting. . Where did you get your ceramic bakeware?
Thank you so much! ☺️
I bought the cloche bakers at breadtopia.com, here is a link:
breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/
I just discovered your channel. I am considering buying the Ankarsrum. My question is how come you didn't use the machine to mix your dough. Will it not handle it just curious. Really like your videos hope you make more using the machine to show its versatility
Thank you so much! I love and definitely recommend the Ankarsrum! You aren’t the first person to ask me that question- I should probably mention why I don’t use it to mix in my next video! I have always mixed my sourdoughs by hand and so it’s become habitual for me, and usually there is so little mixing it’s easy to do. However, you can definitely use the Ank to mix, it’s a very powerful mixer that can handle large batches with ease. Thanks so much for watching and sharing your kind feedback! ☺️
That bread looks delicious.
I like the sound of this book and now I have bought it.
I have a 50% wholewheat in tins in the fridge ready to bake in the morning. It has to be better than my last on, which did get eaten 😂. The shaping stage is the hardest. I tried using water instead of flour but it was a bit messy. I am praying that it will be alright.
How did it turn out? I think flour would be best when shaping but trust your instincts. Sometimes we just have to feel the dough to know what it needs! Thanks so much! ☺️
@FARMBREAD Thanks for replying. I am still learning 😌
I baked one loaf yesterday and it looked good but some of the non stick coating on the tin has come off onto the bread! This has not happened before so I assume it is because of the high temperature used (220°C). I gave it to my mum because she can't really eat the crust anyway. I told her to that bit off.
Today I took the second one out of the tin, reshaped it and put it in another tin. I've just took it out of the oven now so don't know what the crumb is like but it is a good loafon the outside!
One thing, I think my first loaves were under baked. I thought they were done when tapping them but the temperature wasn't high enough. Bakers say that the internal temperature should reach at least 95 C but when mine didn't I blamed the thermometer. This loaf I put back in the oven out of the tin for another 10 minutes and now it does feel and sound like a sourdough loaf.
@@farmbread it worked. It came out brilliant. I'm so happy 😊
I’m so glad you’re learning from your different trials and now have success! That’s what it’s all about. Sometimes it takes a bit of trial and error but it really pays off, as you can see! Yay! ☺️
👍👍👍👍👍
Thank you for sharing....I have one large Sasafrass Baker and one small Emil BAKING
BAKERS... (not 3). Will try making two loaves. Hope it works. And I also bake in a COLD
OVEN 428 degrees. EEK Too many Changes.
Thank you! I have a sassafras too that I found at a thrift when I was first starting out with sourdough! I’ve never tried baking in a cold oven but from what I’ve read it works just as well! Perhaps that’s something I’ll start experimenting with! I think you can still do that, just modify the timing based on a typical cold bake. Let me know how it goes! ☺️
I’ve been recently making rye sourdough bread both with seeds and without. I am loving it! I am looking forward to making this recipe with molasses (my recipe calls for honey). Whats your source for the grains?
Yay! That’s wonderful to hear. I’ll have to try honey sometime! ☺️
When we lived in Chicago I would source from breadtopia.com/. They have an online shop with bread making supplies, grains and flours as well. Now that we’re on the east coast, I’ve ordered shipments through www.azurestandard.com/ to save on cost, but the delivery schedules can be challenging. They are nationwide though which is great. Both provide high quality bulk organic grains. I hope that’s helpful- let me know if you have any other questions!
Where do you get your wheat berries from?
Hi! When I was in the Midwest I would order from breadtopia.com/product-category/grains-flours/whole-berries/.
I’ve since started ordering from Azure Standard which also has high quality organic grains. Here’s a personalized (affiliate) link:
www.azurestandard.com/?a_aid=dea16bee20
With Azure, the costs are low because they do large community drops. The downside (at least for me) is that I can’t always be available at the date of the drop. Sometimes folks in the community are willing to hold your items for you until you can get them which is great. But it’s not always possible. Otherwise I find it to be a great company and option.
Hope that’s helpful! ☺️
Instead of kneading by hand can it be kneaded in the stand mixer ?
Absolutely! I’ve always mixed my sourdough by hand so it’s become habit for me, but you can definitely use a mixer.
I used a see starting matt to proof my bread it raises room temperature 20 degrees found on Amazon
Wonderful- thank you so much for sharing!!
Began at 8 this morning and it has well doubled in size super fast. It is 1:00 now and I’ve shaped and tucked it away in the fridge. I’m going to bake it tomorrow as I like the flavor from a slower ferment. Now I just have to be patient. Honestly that is the fastest I’ve ever had dough double in size, I wonder why??
That is fast! What is your room temperature? Was it rising in a particularly warm spot? Or perhaps your starter was perfectly active? I’m not exactly sure myself! I’d love to hear how it turns out after fermenting in the fridge!
Can you make this recipe with less salt or no salt?
Hi! It’s my understanding there needs to be some salt, but you can certainly reduce it by a few grams to see how that works. In comparison to the other ingredients there really isn’t much salt to begin with, and if you use something like a sea salt or pink Himalayan salt versus standard morten table salt it’s much healthier for you. Hope that helps!! Thank you for your question!! ☺️
Is there a purpose to adding molasses
Hi! Good question! It adds flavor and a darker coloring. You could certainly try the recipe without it if you’re not a molasses fan. Thanks!
Appreciate this very detailed, perfectly executed recipe video. I’ve been wanting to make pumpernickel and there are so few visual recipes online so thank you!
Question:
Would it be possible for a retard in the final proof? So when it was finished bulk proof and shaped into batards, could I put in refrigerator and bake the next day?
Thank you for your content!
Thank you so much! 🥰
I think that would work- there are other recipes I’ve tried with a long bulk rise overnight in the fridge. If you give it a try I’d love to hear how it goes!
Hi I am wondering if I could increase the ratio of rye to white?
Hi! Great question. I haven’t experimented too much with the ratios with this recipe but I think if you don’t stray too far it’s worth trying. The bread flour helps with the structure. Perhaps you could incorporate more stretching & folds throughput the bulk rise to help compensate. If you try, I’d love to hear how it goes! ☺️
Thank you so much for your response 🙂
I mixed the dough last night increasing rye / bread flour to 50/50 had to proof overnight bc it got late . I will be baking later and will let you know results 🤞🏻
Excellent! Thanks for the update- can’t wait to hear how it turns out! ☺️
So the 50/50 worked well . As expected lest spring and denser crumb but definitely tasty
What is all that background noise please. & this type of bread is time consuming, but it looks very good I do like that type of bread
Hi! Thanks for your comment! I’m having a hard time locating the noise you’re talking about but since I make everything at home my videos are bound to get some background noise with our kids, husband and pets. 😆
I find sourdough takes a longer time to make than yeast breads, but much of it is passive proofing/bulk rising that doesn’t require as much effort on our part.
You look like Tilda Swinton!
Ha! Thanks, I have heard that before! 😁
I never understand these "rye" breads that are 3/4 wheat flour
OK first I want to say those look beautiful and the recipe looks wonderful. But I am surprised that the revioe only put 50 g of starter in each loaf especially when it’s such heavy, dense, rye flour. And also, I am surprised that you didn’t do several rounds of stretch and folds to really get the gluten going and the top of the loaf tight. That being said, the loaves turned out beautiful, so congratulations it was a great success.
Thank you so much! It’s worth playing around with. The bread flour helps with the rise and crumb. Perhaps reducing the bread flour amount while increasing the rye flour and starter along with more stretching would work as well or better, and be closer to a true, whole rye. Thanks for sharing!
Which is it? You say 120 grams of rye flour, then say as you are weighing it and adding it in 360 grams of rye flour. The written recipe says 120.
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
too much talking its annoying
Yes I’m working on that, thanks!
Keep up the good work!
@@sharkguyjean thank you! ☺️
Yes I agree
Awesome video..an your the best a beautiful bread... wonderful recipe.. thanks 😊😊