Rye Pumpernickel with Sourdough

Pumpernickel has been mentioned in the literature as early as the 16th century. Originally made from soaked and simmered rye berries and rye flour without further leavening and baked in an oven for 24 hours, this bread is from the north west part of Germany, particularly the island of Soest, where the oldest, continuous pumpernickel bakery has been in operation since 1570 AD.

A newer recipe uses sourdough, wheat, and yeast to lighten the crumb, making a bread that can be baked in about 16 hours. The Maillard reaction in the bread turns it dark brown and adds layers of flavor. Sweet, toasty and even a little bacon fat aroma and taste can be detected in a pumpernickel bread which has no fat and very little, if any, added sugar.

Recipe adapted from "Bread" by Jeffery Hamelman

Makes 2, heavy loaves

Prep Time: 1 hour, 30 minutes
Cook Time: 16 hours
Total Time: 17 hours, 30 minutes

Rye Pumpernickel with Sourdough