Buttermilk-Sourdough Pumpernickel

There were multiple things that caught my eye when I saw the recipe for this rye bread: The sourdough is made with buttermilk instead of water and contains both, wheat and rye flour. And on baking day only malt powder, yeast and molasses is added. Neither flour nor water.

Sourdough

• 100g (3 1/2oz) high gluten wheat flour or bread flour
• 150g (5 1/4oz) whole grain rye flour
• 250g (8 3/4oz) buttermilk
• 25g rye sourdough starter

The recipe calls for type 1050 wheat flour; since German flour type numbers are not available I have recently been using "medium stone ground wheat flour" or bread flour. See what flour I use for the various types.

Combine all ingredients in a mixing bowl, give it a good stir and let rest at room temperature for 16-18 hours.

Soaker

• 275g (9 3/4oz) rye meal
• 125g (4 3/8oz) sunflower seeds
• 14g (2 tsp) salt
• 275ml (9 3/8oz) lukewarm water

Roast sunflower seeds in a pan without oil over medium heat until you can smell the sunflower aroma. Then combine all ingredients in a bowl with a lid, stir well, cover and let rest at room temperature for 16-18 hours as well.

Main Dough

• Sourdough
• Soaker
• 10g (3/8oz) fresh yeast - or 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8oz) of water, mixed and let stand for about 10 minutes
• 10g (3/8oz) rye malt powder
• 1 tsp barley malt powder
• 1 tsp molasses or Agave sirup

Combine all ingredients in a mixing bowl and knead with the dough hook for 20 minutes on low speed. The dough is very sticky and has a tendency to stick to the bowl; scrape it off regularly to make sure it gets well kneaded. Let rest for 15 minutes and knead again for 15 minutes.

Grease rectangular baking pan well with butter and sprinkle sunflower seeds onto the bottom.

On a very well floured surface work the dough first into round, then into elongated shape and place it in the baking pan. Make sure to use a lot of flour on your hands too, otherwise you'll have a hard time working the dough.

Sprinkle sunflower seeds on top and cover with plastic wrap. Let proof for about 90 minutes at 90°F (32°C) - you can get to that temperature by placing the pan in the oven with only the oven light on - or 2 hours at room temperature (until it reaches the top of the pan).

Preheat oven to 485°F (250°C).

Place baking pan on middle rack and spray a lot of water into the oven. Bake for 15 minutes. Then open the oven door to let the steam out and reduce temperature to 355°F (180°C). Bake with falling temperature for another hour.

Take bread out of the baking pan and let cool on cooling rack. The bread develops its full flavor on the next day.

Original recipe (German language) on ketex.de.