Homemade sourdough pumpernickel bread has a rich flavor and a deep, dark color that make it stand out from an everyday sandwich loaf. This version combines whole-grain rye flour, sourdough starter, molasses, onion, and espresso powder for a loaf with a slightly sweet, earthy flavor and a savory onion finish.
One of the things I like about this recipe is how easy it is to adapt to what you have in the pantry. Instant espresso powder gives the bread its dark color and adds depth to the flavor. If you don’t have espresso powder, a cup of brewed black coffee can be used in place of the water and the espresso powder. Dried minced onion works just as well as fresh onion, too.
The process is straightforward. Mix the sourdough sponge the night before, finish the dough the next morning, and let it rise in a greased cast iron bread pan. Baking the loaf covered at first helps retain moisture, while removing the cover toward the end gives the crust time to brown.
This makes one large sandwich-style loaf that’s delicious sliced for sandwiches, served alongside a bowl of homemade soup, or toasted for breakfast.
Why We Love This Sourdough Pumpernickel Bread
- Rich, savory flavor: Rye flour, molasses, espresso, and onion give this bread its distinctive taste.
- An overnight start: Preparing the sourdough sponge the evening before spreads the work over two days.
- Easy ingredient substitutions: Use fresh or dried onion, and substitute brewed coffee for the espresso mixture if needed.
- A hearty homemade loaf: The sturdy slices are great for sandwiches, toast, and serving with soups or stews.
- Simple baking method: A covered cast iron bread pan helps trap steam without needing to add water to the oven.
Sourdough Pumpernickel Bread with Onion and Molasses
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Ingredients
Day 1: Prepare the Sponge
- 294 Grams active starter risen 1 1/3 cups
- 2 Teaspoons Espresso Powder such as Nescafe
- 227 Grams Water room-temperature
- 213 Grams Whole-Grain Rye Flour 2 cups or pumpernickel flour
- 2 Tablespoons Dried Minced Onion or 1/2 cup fresh chopped onion
Day 2: Finish the Dough
- 25 Grams Avocado Oil 2 tablespoons
- 2 Teaspoons Salt
- 85 Grams Molasses 1/4 cup
- 480 Grams All-Purpose Flour 4 cups preferably unbleached
Instructions
How to Make Sourdough Pumpernickel Bread
Day 1: Prepare the Sponge
- In a large mixing bowl, dissolve the instant espresso powder in the room-temperature water. Stir in the active sourdough starter, rye flour, and minced onion.294 Grams active starter, 2 Teaspoons Espresso Powder, 227 Grams Water, 213 Grams Whole-Grain Rye Flour, 2 Tablespoons Dried Minced Onion
- Mix until everything is combined. The mixture will be thick.
- Cover the bowl and leave it at room temperature overnight, for up to about 12 hours. The sourdough starter will have time to ferment the mixture and develop flavor before you finish the dough.
Day 2: Finish the Dough
- The following morning, stir the avocado oil, salt, and molasses into the sponge.25 Grams Avocado Oil, 2 Teaspoons Salt, 85 Grams Molasses
- Add the all-purpose flour gradually, about one cup at a time, mixing after each addition. Continue until a stiff dough forms and the ingredients are well combined.480 Grams All-Purpose Flour
- Depending on your flour and the moisture in your sourdough starter, you may need to adjust the amount of flour slightly.
- Knead and Shape. Turn the dough onto a lightly floured work surface. Knead for 1 to 2 minutes, just until the dough comes together into a cohesive ball with no dry flour remaining.
- Rye dough can be naturally tacky, so resist the temptation to add too much extra flour. Lightly oiling your hands can make the dough easier to handle.
- Shape the dough into a log that fits your cast iron bread pan.
- Let the Dough Rise. Grease your cast iron bread pan and place the shaped loaf inside. The pan should be cold rather than preheated.
- Cover the pan and let the dough rise for approximately 2 to 4 hours, or until the loaf reaches the top edge of the pan.
- The rising time will depend on the strength of your starter and the temperature of your kitchen. Use the dough’s appearance as your guide rather than relying on the clock alone.
- Bake the Bread. Preheat your oven to 425°F.
- Once the dough has risen, transfer the covered cast iron bread pan to the oven. Bake covered for 30 minutes to help retain moisture during the initial baking stage.
- Carefully remove the cover and continue baking for another 15 to 20 minutes, until the crust is deeply browned and set.
- Because ovens and cast iron pans vary, begin checking the loaf toward the earlier end of the uncovered baking time.
- Cool Before Slicing. Remove the bread from the pan and transfer it to a wire rack.
- Allow the loaf to cool completely before slicing. This gives the interior time to finish setting and makes it easier to cut neat slices without compressing the bread.
Notes
Tips for Making This Bread
Check for doneness: The loaf should have a well-browned crust and an internal temperature of approximately 200–205°F when measured in the center with an instant-read thermometer. Let the bread cool completely before slicing. Use an active sourdough starter. Your starter should be healthy and ready to ferment the dough. A sluggish starter may need more time to develop the sponge and raise the loaf. Don’t add too much flour. Rye dough behaves differently from an all-white-flour dough. A slightly tacky texture is normal, and adding too much extra flour can make the finished loaf dry. Choose the onion that works for you. Fresh chopped onion gives the bread little bits of onion throughout, while dried minced onion is convenient to keep in the pantry. Both work well. Watch the rise, not just the clock. The dough may take less or more time to rise depending on the temperature of your kitchen and the activity of your starter. Let the loaf cool completely. Slicing sourdough bread while it’s still hot can leave the interior gummy. Give it time to cool before cutting.Nutrition
Easy Ingredient Substitutions
One of the nice things about making bread at home is being able to adjust a recipe to suit the ingredients you have.
Rye flour
Pumpernickel flour can be used in place of the whole-grain rye flour called for in the recipe.
Seeded Pumpernickel Bread
Mix in 2–3 tablespoons of sunflower seeds, caraway seeds, or pumpkin seeds for a little crunch and texture. Use shelled, unsalted seeds.
Walnut Rye Bread
Fold in about ½ cup of chopped walnuts for a nutty flavor and added texture. This would be especially good served with cheese.
Orange-Scented Pumpernickel
Add 1 teaspoon of finely grated orange zest to the dough. The citrus gives a subtle, fresh contrast to the molasses and earthy rye flavor without making the bread sweet.
Peppery Rye Bread
Add ½ teaspoon of freshly ground black pepper for a little extra bite. It complements the onion and molasses and makes the bread especially suitable for savory sandwiches.
How to Serve Pumpernickel Bread
This bread has enough flavor to stand on its own, but it’s also a good match for simple meals.
Try serving slices with:
- Homemade vegetable soup or beef stew.
- Roast beef sandwiches with a little mustard.
- Ham and cheese sandwiches.
- Cream cheese or softened butter.
- Toasted slices alongside eggs for breakfast.
The savory onion flavor also makes this bread a nice addition to a homemade bread basket.
How to Store Homemade Pumpernickel Bread
At room temperature: Once the loaf has cooled completely, store it in a bread bag or an airtight container. For the best texture, enjoy it within 3 to 4 days.
In the refrigerator: Refrigeration can cause bread to stale more quickly, so room-temperature storage is generally preferable if you plan to eat the loaf within a few days.
In the freezer: This bread freezes well. You can freeze the entire cooled loaf or slice it first and freeze the slices in a freezer-safe bag. Slices are convenient when you want just enough bread for a sandwich or a piece of toast.
For easier use, place small pieces of parchment paper between slices before freezing. Thaw slices as needed or toast them directly from frozen.
Does pumpernickel bread contain coffee?
Traditional pumpernickel bread recipes vary, but this version uses instant espresso powder to deepen the color and flavor. You can substitute brewed black coffee if you prefer.
Does this bread taste like espresso?
The espresso adds depth and helps create the dark color, but it shouldn’t make the bread taste like a sweet coffee pastry. The rye, molasses, sourdough, and onion contribute to the overall flavor.
A Homemade Loaf Worth Making Again
This sourdough pumpernickel bread is a good example of how a few everyday ingredients can come together to make something flavorful and useful in the kitchen. The overnight sponge helps develop the sourdough flavor, while rye flour, molasses, espresso, and onion give the loaf its distinctive character.
Whether you serve it with a bowl of soup, use it for sandwiches, or toast a slice for breakfast, it’s a practical homemade bread to add to your baking routine.
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A delicious sourdough bread with loads of flavor.