May 12 2017

Marbled Pumpernickel Rye

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For this marbled pumpernickel rye I used my regular 50/50 starter to build the levain. The levain is built with 53g pumpernickel rye, 52g type 85 flour, 5g starter, and 105g water.

This recipe is a little bit odd because you’re going to need to split everything in half with the exception of the coffee & cocoa powder. Specifically for the water

  • 350ml will go into one half
  • 300ml + 50ml coffee into the other half w/ the cocoa

So, you’re total hydration is 70%. If you’re comfortable and familiar with baking sourdough bread then this will be no problem at all for you. If you’re a newbie I’d suggest picking up a book like Tartine Bread. Please note that your cooking times may also vary depending on your oven. I’ve aimed for a dark bake here with this recipe.

Total Time to Prepare: 20 hoursCooking Time: 56 minutesServes: 2 loaves


  • 200g levain
  • 400g white bread flour
  • 300g type 85 flour
  • 300g pumpernickel rye flour
  • 650ml water
  • 50ml room temp coffee
  • 2 tbsp caraway seed
  • 3 tbsp cocoa
  • 20g salt
  • 50ml water


  1. Start by dry toasting your caraway seed in c ast iron pan. It should take about 2 minutes to notice a change and you'll begin to smell the strong fragrance. At that time remove the seeds from heat and allow to cool.
  2. Startwith two containers. In one add 350ml of water, in the other add the remaining 300ml of water and 50ml of coffee.
  3. Add 50g of leaven to each container and stir to disperse.
  4. Blend all of your flours together and divide in half, adding 500g to each container.
  5. Mix the flour and levain mixture until no bits of dry flour are left.
  6. Let that sit for about 25 minutes.
  7. Add 10g of salt and 25g of water to each container. To the container with the coffee add the cocoa.
  8. Mix this well until your dough separates then comes back together.
  9. You may keep the dough in these containers to cut down on dishes or alternately move them to something a little smaller so they have some resistance during the bulk ferment.
  10. For the next 2 hours turn the dough in each container at 30 minute increments.
  11. At the first 30 minute increment add your caraway seeds, divided of course, into the doughs.
  12. Then wait an hour and do another turn.
  13. Wait another hour and combine the two doughs by turning them into each other. Do not mix these like you are kneading dough. This is where we start to get our marbling.
  14. Turn this cohesive mound onto a work surface and shape into two round, plump balls.
  15. Allow these to sit for about 20-30 minutes.
  16. At this point they should be holding their shape quite nicely and you can finish shaping them.
  17. Put then in your lined proofing baskets and store in the fridge for a cold 12-13 hour proof.
  18. I bake my bread in a dual cast iron cooker and dutch oven. I preheat my oven to 500ºF with both cooking devices inside it. I let this preheat happen for at least 30 minutes.
  19. Move the breads straight from the fridge to the hot cooking vessels, score as you see fit.
  20. Add the covers and pop back in the oven to bake at 500ºF for 23 minutes.
  21. After the 23 minutes are up remove the lids, turn the oven down to 450ºF and allow to cook for another 23 minutes.
  22. Remove from the oven and allow to cool at least one hour before cutting.