No-knead Pumpernickel Sourdough Bread, THM E, Dairy Free

Sourdough Pumpernickel Bread like you can buy in the gourmet section of the grocery store — why, yes, you can make it in your kitchen. This moist dense-grained bread is big on flavor. Don’t forget the caraway seeds, they add a wonderful flavor to this Old World Bread. This No-knead Sourdough Pumpernickel joins my collection of No-knead Bread which are so handy to mix and make.

I love this bread sliced thin and made into Reuben Sandwiches. These sandwiches are best of you use homemade sauerkraut on them.

To make sourdough bread you will need a starter. You can easily make a starter or I will ship you a small jar of mature starter for the cost of packing/shipping. Here are helpful tips on taking care of your starter…Sourdough Starter.

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first super dense flat loaves.

A bit of white flour is allowed in a loaf of bread. The bread will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake the bread. That is why I choose to use it in the starter. In the dough I use all whole grain rye and white wheat flour.

I receive many questions about why I use vital wheat gluten. Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what you get dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your loaves to rise much better.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your bread dough too stiff. If your bread dough seems stiff — every time you do a set of stretch and folds, dip your hands in water. This added moisture will help to loosen the dough.

This article explains what flours can be used and why they are used in on-plan sourdough bread. 

No-knead Pumpernickel Sourdough Bread, THM E

  • 1 1/2 active sourdough starter
  • 1 1/2 cup room temperature black coffee
  • 2 cups dark rye or pumpernickel flour
  • 1 cup White Whole Wheat Flour
  • 1 1/2 teaspoons ground caraway seeds
  • 1/4 cup  vital wheat gluten
  • 1 tablespoon cocoa
  • 1 teaspoon blackstrap molasses
  • 2 teaspoons salt
  • In a large mixing bowl, stir starter, coffee, flours, caraway seeds, wheat gluten, cocoa, molasses, and salt together until combined. You will have a rough, sticky dough. Rye flour makes a very sticky dough. Cover and allow it to rise for 1 hour. Remove lid. Dip your hands in water and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Allow to ferment for 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping the dough: Sprinkle counter heavily with sprouted rye flour. Dump dough on counter. Fold in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay on parchment paper. Baking in a hot baker: shape the loaf and allow it to be at room temperature while oven preheats. Place baker/lid in oven on the bottom rack and turn oven to 450 degree F. When oven is at correct temperature. Slash the loaf. Place loaf into the baker carefully by holding the sides of the parchment paper. Place lid on the Baker. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Baking in a cold baker: Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 15 minutes. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

Here is a helpful tip when doing stretch and folds. Dip your hands in water before touching the dough. The water on your hands will prevent the dough from sticking.

This doug is ready to be shaped into a loaf.

2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines.

The moist tight crumb of Old World Rye Bread!

The above video show how to do the stretch and fold to develop the gluten.

My favorite sandwich using Pumpernickel Bread, sauerkraut, fat free ham, Laughing Cow Wedge, and dill pickles.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids that I use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

Amazon 

White Whole Wheat Flour
Vital Wheat Gluten
Ground Caraway Seeds
This is my preferred flour to feed my starter.
Black Strap Molasses.
I love the covered clay baker I found at a thrift store
Dark Rye Flour

No-knead Pumpernickel Sourdough Bread THM-E

Course Side Dish
Cuisine American
Cook Time 50 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 1 1/2 cups active sourdough starter
  • 1 1/2 cups room temperature black coffee
  • 2 cups dark rye or pumpernickel flour
  • 1 cup White Whole Wheat Flour
  • 1 1/2 teaspoons ground caraway seeds
  • 1/4 cup vital wheat gluten
  • 1 tablespoon cocoa
  • 1 teaspoon blackstrap molasses
  • 2 teaspoons salt
  • sprouted rye for to dust loaf

Instructions

  1. In a large mixing bowl, stir starter, coffee, flours, caraway seeds, wheat gluten, cocoa, molasses, and salt together until combined. You will have a rough, sticky dough. Rye flour makes a very sticky dough. Cover and allow it to rise for 1 hour. Remove lid. Dip your hands in water and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Allow to ferment for 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping the dough: Sprinkle counter heavily with sprouted rye flour. Dump dough on counter. Fold in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay on parchment paper. Baking in a hot baker: shape the loaf and allow it to be at room temperature while oven preheats. Place baker/lid in oven on the bottom rack and turn oven to 450 degree F. When oven is at correct temperature. Slash the loaf. Place loaf into the baker carefully by holding the sides of the parchment paper. Place lid on the Baker. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. Baking in a cold baker: Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 15 minutes. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-13 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

You will find many more SOURDOUGH recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now

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