A starter gives this homemade pumpernickel bread its amazing flavor, and a combination of bread flour, cocoa, cornmeal, rye flour, and whole wheat makes it soft and gives it color and texture. The bread isn’t overly sweet and isn’t as strong-flavored like some pumpernickel breads, making it an excellent choice for just about any sandwich filling. It’s well worth the time it takes for the starter to develop, and there isn’t much extra hands-on time involved, especially if you use a stand mixer. If possible, use a stand mixer to knead the bread. It makes kneading nearly effortless and produces a softer dough. If you plan to knead the dough by hand, you might need a bit more flour.
Store this bread in large plastic bread bags with as much air removed as possible. The bread shouldn’t be stored in the refrigerated, but freezes beautifully sliced or unsliced. Stored properly at room temperature, the bread lasts up to 4 days. It’s fantastic toasted!
To freeze homemade pumpernickel bread, wrap slices or the whole loaf in plastic wrap and a layer of foil or freezer wrap. Place it in a resealable freezer bag and freeze it for up to 3 months.
What is a biga?
Biga is an Italian term for pre-fermentation of the dough. The biga acts as a starter, adding texture and complex flavor to the pumpernickel bread.
Can I substitute active dry yeast for instant?
Instant yeast doesn’t have to be dissolved in warm water like active dry yeast. Here’s how to use active dry yeast in this recipe:
- In the Biga: Warm about 3/4 cup of the water to 100 F to 110 F. Dissolve 3 teaspoons of active dry yeast in warm water and let it stand for 5 minutes. Proceed with the biga preparation.
- For the Remaining Dough: Warm 1/3 cup of the water to 100 F to 110 F. Dissolve 1 teaspoon of active dry yeast in the water and let it stand for 5 minutes. Proceed with the dough preparation.
Variations
- Add about 2 tablespoons of caraway seeds to the bread along with the remaining dough ingredients.
- For a sweeter bread, use 1/4 cup of molasses in the bread and extra flour, as needed.
Homemade Pumpernickel Bread
This pumpernickel bread is the BEST! It’s full of flavor, with just the right texture and height. It was an instant hit with my family!
- Prep Time: 15 minutes
- Rest/Proof: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 2 loaves 1x
- Category: Bread
- Method: Bake
Ingredients
Biga/Starter
- 4 1/4 cups bread flour (19 ounces)
- 2 1/2 teaspoons instant yeast
- 1 3/4 cups water (14 ounces, room temperature)
- 2 teaspoons salt
Remaining Dough Ingredients
- 1 2/3 cups water (room temperature)
- 2 tablespoons molasses
- 3 1/2 cups bread flour
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 1/4 cup cornmeal
- 2 tablespoons cocoa powder (unsweetened, natural)
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
For the Egg Wash
- 1 large egg white
- 2 teaspoons water
Instructions
- In the bowl of a stand mixer, combine the biga/starter ingredients. Mix by hand or with the dough hook attachment on medium-low speed for 10 minutes. Sprinkle the dough with 1 tablespoon of flour. Cover the bowl with plastic wrap and let the dough rest for at least 2 hours. The dough may be refrigerated overnight.
- Punch the dough down and add the remaining dough ingredients; knead with the stand mixer and dough hook or by hand for about 10 minutes, adding more flour, as needed to keep the dough from sticking to the bowl or surface.
- Grease a large bowl or Cambro container.* Scrape the dough into the container and turn it so all sides are coated with the oil or butter. Place the container in a draft-free place and let it rise for about 45 minutes to 1 hour, or until doubled in bulk.
- Grease baking sheets or two large loaf pans or line them with parchment paper; sprinkle with cornmeal.
- Punch down the dough and turn it out onto a floured surface. You will have approximately 70 ounces of dough. Divide it into two equal parts and shape them into round loaves and place them on the prepared baking sheets, or roll and shape the dough to fit into prepared loaf pans. Cover the pans with a clean kitchen tea towel and let them rise for about 45 minutes.
- Meanwhile, heat the oven to 425 F.
- Whisk the egg white with the 2 teaspoons of water and brush over the loaves. Use a sharp knife or lame to score the dough.
- Bake the bread for 25 to 30 minutes, or until about 190 F to 200 F on an instant-read thermometer inserted into the center of a loaf.
- Turn the bread out onto racks to cool completely before slicing.
