Pumpernickle Sourdough Bread Recipe

This is so delicious.  Great for grilled cheese and Reuben Sandwiches.  Who would know that chocolate or Cacao (pronounced Ka-kow) is what makes this delicious bread so dark. This recipe will make 4 regular sized loaves or you can be fancy and make different sizes or shapes.  We like using cast iron pots or frying pans to give variety to the size and shapes.  Make enough to share.

1 cup Sourdough Start (Natural Yeast) – fed several hours before and doubled in size

4 cups Lukewarm filtered (chlorine-free) water

4 tsp. Sea Salt

¼ cup honey (raw is best)

¼ cup molasses (we like Grandma’s brand)

½ cup cacao powder (you can use cocoa is you haven’t discovered Cacao yet)

2 cup rye flour

 ¼ cup whole caraway seeds

6 to 8 cups whole wheat flour – we like white hard wheat or spelt) – you can also use some white flour if you choose.

Dough: Mix sourdough start with water.  Add the honey and molasses.  Stir. Add cacao, rye flour, half of the wheat flour, caraway seeds and salt, and mix. Continue to add flour until the dough is the proper bread consistency (firm but a little bit tacky) If dough is too dry, you can add another tablespoon or two of water. Knead by hand or in a mixer using the dough hook. Knead or mix the dough on for 10 to 15 minutes, until a windowpane develops. (if you don’t know about “window panes” and bread look it up or ask someone in the know. You should have a nice, smooth dough.

Cover and let dough ferment, rise and do it’s sourdough magic for 8 to 12 hours.  It should easily double in size.

Cut the dough into 3 or 4 equal pieces. Place shaped dough into greased pans. Cut a slit or two into the dough with a serrated blade or razor. Cover with a slightly damp towel and set it aside for it’s final rise. Let proof about 60 to 90 minutes to double in size. Preheat oven to 375°F while bread is rising.

Bake loaves in preheated oven for 40 to 55 minutes, or until cooking thermometer probe reads 196°F.

Remove from oven and from pans and brush with butter, olive oil or coconut oil.  I also oil my cast iron pans at this time. Let cool.

Enjoy. Bon Appetite!  --Thanks to Dr. Kyle Christensen