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Sourdough Pumpernickel Bread

This healthy recipe comes from NDSU Extension Service.


  • *cup boiling coffee
  • 2 tablespoons crushed caraway seed
  •  *cup milk
  • 1/4 cup light molasses
  • 1 square semi-sweet chocolate
  • 3 tablespoons butter
  • *cup barley flour
  • 1 cup rye flour
  • 2 cups bread flour
  • 1 envelope dry active yeast
  • 1 teaspoon salt
  • 3/4 cup sourdough starter*
  • *cup mashed potatoes

*Recipes for sourdough starters are feature in many bread cookbooks.


Pour coffee over caraway seeds and let steep. Meanwhile, in a small saucepan combine milk,
molasses, chocolate and butter. Heat until chocolate and butter are melted; add coffee
mixture and let cool to between 120 F and 130 F. Combine in a large bowl the cooled liquid
and all the remaining ingredients. Mix to a dough and continue mixing vigorously until it
comes away clean from the sides of the bowl. Turn the dough onto a floured surface and
knead for about 10 minutes. Use as little dusting flour as possible while working the dough.
Shape into a ball; place in greased bowl and turn once. Cover with a dry, lint-free towel and let
rise in warm place until double, about an hour. Punch down; shape into a loaf. Place in greased
9x5x3-inch loaf pan. Cover and let rise to double. Bake in 350 F oven about 45 minutes

Makes 1 loaf.

Filed under: coffee, breads, bake
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