January 13, 2022 - 7:50pm

Plan for halfsize german pumpernickel (simplified)
German Pumpernickel HALF-SIZE
Adapted from: https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/ [1]
SPOILER: didn't work for me
NOTE: consider sprouting rye kernels
NOTE: for all mentions of cracked rye, use your judgement about using medium to fine milling based on the consistency you desire
INGREDIENTS
Preferment
- 25g rye sour starter
- 175g cracked rye
- 175g water
Scalded Rye Berry Soaker
- 100g rye berries
- 100g boiling water
Cracked Rye Soaker
- 75g cracked rye
- 75g water
Additional Ingredients
- 275g cracked rye
- 75g water
- 11g salt
- 60g maple syrup
- butter to grease pan
METHOD
Day 1 Noon/early afternoon
- Prepare preferment and cover 16-24 hours
- Prepare scalded rye and cover overnight
- Prepare rye soaker and cover overnight
Day 2 Morning
- 11.30am -
- Add 500g water to scalded rye berry soaker
- bring to a boil and simmer ~1 hour until soft
- 12.30pm -
- Strain scalded rye berry soaker, discarding water (or save the water for another bake!)
- Set aside to cool
- 1pm -
- In a large bowl combine
- 350g of preferment
- boiled scalded rye berry soaker (cooled)
- cracked rye soaker
- additional cracked rye (275g)
- water (75g)
- salt (11g)
- maple syrup (60g)
- mix by hand until dough sticks together well, comes away from bowl easily
- 1.45pm -
- grease pan
- place dough into pan and flatten so half full
- cover pan
- 2pm -
- proof 3 hours or until dough visibly rises near top of pan
- 4.30pm -
- Preheat oven 150°C (300F)
- 5pm -
- Brush dough with water
- wrap pan in foil or oven bag to keep steam inside
- place pan on bottom oven rack
- bake ~14 hours subject to next step
- 6pm -
- Reduce oven to 120°C (250F)
Day 3 morning
- 7am -
- After baking, turn off oven
- leave bread in oven for 1 hour
- 8am -
- remove loaf from pan
- wrap loaf in kitchen towel
- let loaf rest 24 hours