This recipe is very close to the King Arthur Flour Pumpernickel Boule recipe, with just a few adjustments (mostly because I was missing ingredients but no worries, still turned out great).
I really wanted to master this because it seems like every year I try to make dips in bowls, and they’re becoming harder to find (and ridiculously expensive).
The difference between their recipe and mine is that I used some of my unfed sourdough starter (1 cup) and replaced part of the water and flour with it (half cup of each). You could certainly omit it, but the more sourdough I make the more enamored I am with how it improves the flavor and texture of bread.
I did use 2 tablespoons black cocoa which gives it a really nice color and flavor, and their pumpernickel flour. I have to tell you I have tried rye and pumpernickel breads in the past with other flours, and they did not turn out nearly as well. I can’t say for sure it is the flour but I’m not going to chance it.
Knead for 5 minutes in the machine and add to a greased bowl, turning once to coat. Allow to rise 1-2 hours (this is going to depend on how warm your room is) until doubled.
Prepare your banneton well with flour (mine stuck a little bit because I did not flour well enough. I later learned that if you use RICE FLOUR, it’s much less prone to sticking. Works like a charm!). Punch down the dough and…
…turn your boule into the banneton. Allow to rise for 1-2 hours again until doubled, and prepare the oven heating to 425 with your cloche or a cast iron dutch oven.
This is the cloche I use. I love it because the shape gives me a nice rounded loaf of bread, even with the very wet no-knead recipes.
And bake 35-45 minutes until thermometer reads 190f in the center of the bread. Turn out. I typically allow to cool on a rack so the bottom doesn’t become soggy from the humidity trapped in the bread. You can see that my loaf stuck to the banneton a bit but not a problem, I was going to cut out the center anyway! And the taste was amazing.
This is really useful for dips served in bread bowls. This is extra garlic-y spinach dip.
And also amazing for making Kentucky Hot Browns!
Or just serve it with some cultured butter.
If you like this recipe you will also like:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- No-Knead Sourdough Bread
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup pumpernickel flour
- 3 tablespoons rye bread improver optional
- 2 tablespoons black cocoa for dark pumpernickel color
- 1 teaspoon Deli Rye Flavor optional
- 2 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/4 cup + 2 tablespoons lukewarm water
- 1 cup unfed sourdough starter
- Mix all ingredients in stand mixer (or by hand) and knead for 5 minutes. Allow to rise for 2 hours in greased bowl. Punch down dough and allow to rise in banneton for 2 to 3 hours until doubled in size. When the bread is about 40 minutes from being fully risen, pre-heat oven with cloche (or cast iron dutch oven) in it to 425. Turn dough into cloche, close the top and bake for 35- 45 minutes until thermometer reads 190f in center.