



  4. Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid.

  5. Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size.

  6. Preheat the oven to 425°F.

  7. Slash the loaf diagonally in several places.



Tips from our Bakers

  • While both the rye dough improver and the rye flavor are optional, we recommend using them if you can. The dough improver helps to improve the loaf's rise and texture, while the rye flavor adds authentic pumpernickel flavor.