Sourdough Pumpernickel Bread – a Hearty and Healthy Home-Baked Good

Do you love freshly baked bread with a unique flavor and unique texture? If you do, you’re in for a real treat with this sourdough pumpernickel bread.

This savory, nourishing bread is surprisingly easy to make. While its dough requires a little extra time and effort, the end result is well worth the wait! And it’s not just the taste and texture that you’ll love; as a whole-grain bread made with sourdough starter and a variety of seeds, it also offers a range of nutritional benefits.


-2 ½ cups sourdough starter
-1 cup warm water
-2 teaspoons sea salt
-2 tablespoons light molasses
-1 tablespoon caraway seeds
-1 ½ cup rye flour
-1 ½ cup whole wheat flour
-2 ½ cups white bread flour
-2 tablespoons black sesame seeds (optional)
-1 tablespoon honey


1. Mix the sourdough starter and warm water until smooth. Add the molasses and sea salt and mix it into the starter and water.
2. Add the rye flour, wheat flour, and bread flour and knead for about 8 minutes. Add the caraway seeds, sesame seeds, and honey. Knead for an additional 5-7 minutes.
3. Place the dough in a greased bowl and cover it with a damp cloth. Allow the dough to rise until it has doubled in size (about 2 hours).
4. Preheat your oven to 375°F and grease a 9x5x3 industrial or loaf pan.
5. Gently and carefully shape the dough into the pan and let it rise, covered, for an additional 30 minutes.
6. Bake for 25-30 minutes at 375°F until the bread sounds hollow when tapped.
7. Let the bread cool for 15-20 minutes before slicing and serving.

Serving Suggestions

Sourdough pumpernickel bread is perfect for making a variety of sandwiches, from classic deli meats and cheeses to veggie burgers or open-faced avocado toast. It also makes an excellent addition to soup and is a great accompaniment to a variety of dishes.

This bread is a real crowd-pleaser and one loaf goes far – perfect for larger gatherings or just for enjoying over several days. If you decide to freeze the loaf, simply let it thaw before slicing.

Origins of the Recipe

Sourdough pumpernickel bread is thought to have originated in Germany as a black bread which was commonly made with rye, molasses, and caraway seeds – ingredients commonly known in this area. This combination of ingredients has evolved and been adapted throughout different regions and cultures, making it a widely enjoyed bread and dish.

Whether you’re new to baking bread or a professional baker, you’ll be sure to love this traditional, flavorful recipe. Give it a try and enjoy the unique and nourishing tastes of this delicious and timeless recipe.