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Bavarian Pumpernickel Bread



1 cup warm water
1 package active dry yeast
1 cup Rye Sour (See recipe below)
2 cups cooked rye berries (see note below)
3 to 4 tablespoons pumpernickel color or more as needed to attain desired color (see recipe below)
3 cups pumpernickel flour (medium rye)
1 tablespoon salt
Rye flour as needed


Prepare 48 hours in advance

1/2 cup rye flour
1/8 teaspoon active dry yeast
1 cup warm water
1 tablespoon crushed caraway seeds (optional)
1 teaspoon minced onion

Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.


Prepare 24 hours in advance

1/2 cup water
1 1/4 cups rye flour
All of the Starter above
1/4 cup rye flour for sprinkling

In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.


1/2 cup warm water
1 cup rye flour
All of above sour

Add the water and 3/4 cup of the flour, mix until smooth. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.


1/2 cup water
1 cup rye flour or more
All of above sour

Add the water and the 1 cup of flour; mix until smooth. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.


6 tablespoons sugar
2 tablespoons water
pinch of cream of tartar
1/2 cup boiling water

n a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water.
Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool.

Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.

Letting the dough rise

dividing the dough

Rolling the dough into a nice ball

making the dough into a ball


To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about
45 minutes).

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Last updated April 24, 2008