Pumpernickel Bread

Directions

Disperse yeast in warm water.

Combine bread crumbs, wheat germ and flours and form a well.

Add salt, caramel and yeast mixture along with starter.

Form dough, adding more bread flour if necessary to give a moderately firm texture.

Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl.

Cover and let rise until doubled.

Deflate the dough, divide into 4 pieces and form into oval shapes.

Cover with buttered plastic wrap and allow to double, about 45 minutes.

Preheat oven to 425℉ (220℃).

Slash tops of loaves with a razor blade and bake for 30-to-45 minutes FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.