Recipes
Sourdough Pumpernickel: Dark, Dense, Deeply Flavored Rye
A dark, malty rye loaf with molasses and coffee notes. Learn how to handle high-rye dough for a classic pumpernickel.
Sourdough pumpernickel is a dark, dense, deeply flavored rye bread made with a high proportion of rye flour, molasses, and often coffee or cocoa for color and depth. Rye behaves very differently from wheat — it's sticky, has little gluten, and ferments fast — so the technique is distinct from a standard loaf.
Recipe (one loaf)
- 300g rye flour
- 200g bread flour
- 380g water
- 100g active rye starter
- 30g molasses
- 1 tbsp cocoa powder (for color)
- 1 tbsp instant coffee (optional, for depth)
- 12g salt
- Optional: 1 tbsp caraway seeds
Method
- Mix everything into a thick, sticky, paste-like dough. Rye doesn't form gluten like wheat — don't expect a smooth, stretchy dough.
- Bulk ferment 3–4 hours (rye ferments faster than wheat). Watch closely — rye overferments quickly.
- Shape with wet hands (it's very sticky) and place in a greased loaf pan.
- Proof 1–2 hours until slightly domed.
- Bake at 425°F for 15 minutes, then 375°F for 35–45 minutes to ~205°F internal.
- Cool 24 hours before slicing — rye needs time to set, and slicing too early gives a gummy crumb.
Working with rye
| Rye trait | What to do |
|---|---|
| Sticky, low gluten | Wet hands, use a pan |
| Ferments fast | Shorter bulk, watch closely |
| Dense by nature | Don't expect open crumb |
| Sets slowly | Wait a day to slice |
Frequently asked questions
Why is my rye bread gummy?
Often sliced too soon. Rye must rest 24 hours to fully set. Underbaking also causes gumminess — bake to 205°F.
Can I make 100% rye?
Yes, but it's very dense. The bread-flour blend here is more forgiving and lighter.
What's the molasses and coffee for?
Color and deep, malty flavor — they're what make pumpernickel taste like pumpernickel.
Rye is a different animal with its own timing rules. SourdoughAI adapts the schedule for fast-fermenting rye so you don't overproof it.