Sourdough Pumpernickel Bread
2910 mins (prep 2880, cooking 30)
11 ingredients
2 servings
Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking time includes fermentation and rising times. The addition of bread crumbs (preferably from previous loaves) will give the bread a wonderful texture.

Categories:  european , easy , sourdough-breads , german , >-1-day , breads , yeast-breads , time-to-make ,
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Serving Size (428.93 g)
Servings 2
Amount per Serving
Calories 1026.81 Calories from Fat 216.0
% Daily Value *
Total Fat 24.0g 73.86%
Saturated Fat 3.89g 38.88%
Trans Fat 0.38g %
Cholesterol 0.0mg 0.0%
Sodium 2907.98mg 242.33%
Total Carbohydrate 178.09g 118.73%
Dietary Fiber 17.01 g 136.07%
Sugars 24.4 g %
Protein 31.73g 126.92%
Vitamin A 5.4IU% Vitamin C 2.13mg%
Calcium 401.97mg% Iron 12.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coarse, unbleached bread flour, instant yeast, coarse whole rye flour