• 12 hours prior to final mixing, take sourdough seed and mix with sponge ingredients until a cohesive dough is formed. Let rise, covered, for 12 hours at 75°F.
  • Also, 12 hours in advance, macerate raisins in enough water*, just until covered. Drain well prior to mixing (ideal macerated weight is reflected in the formula).

Final Dough

  • Mix pumpernickel, salt, yeast, raisin paste and water on low for 2 minutes.
  • Break the mature sour into small pieces and mix on low for 15 minutes more (desired dough temperature is 75°F).
  • Add drained raisins and mix to disperse evenly.
  • Remove dough from mixer and place in a covered container to bulk ferment for 45 minutes.

Shaping and Proofing

  • After fermenting for 45 minutes, divide with thoroughly wet hands, smooth into a round shape and coat with a medium grind pumpernickel rye, sunflower seeds or cornmeal and press evenly into a small loaf pan.
  • Proof for 1 hour, even though it is a dense bread there will be noticeable expansion.


  • Bake at 400°F for 15 minutes, lower the oven to 350°F and bake for approximately 45 minutes.
  • After the first 45 minutes, remove bread from the pans in order to firm up the side walls and finish the bake on sheet pans.
  • Cool on rack. Traditional pumpernickel has a seven day shelf life, it is best after at least 12 hours.

*To add character, consider accenting with a dash of P.X. Sherry, balsamic vinegar or caraway liqueur.

Nutrition Facts Per Serving

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