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King Arthur Flour Pumpernickel Boule
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Pumpernickel Boule

Perfect for serving dips in!
Prep Time35 minutes
Cook Time45 minutes
Rising time4 hours
Course: Side Dish
Cuisine: American
Keyword: Boule, Pumpernickel
Servings: 8

Ingredients

  • 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

Instructions

  • 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.