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Sourdough Pumpernickle

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Recipe

 

Yield

10 servings

Prep

600 min

Cook

30 min

Ready

630 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups sourdough starter
active
*
2 tablespoons caraway seeds
chopped
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2 cups rye flour
sifted
½ cup coffee
boiling, black
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½ cup molasses
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¼ cup milk, skim
dry
2 teaspoons salt
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3 tablespoons vegetable shortening
melted
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½ cup milk
whole
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2 ¾ cups unbleached all-purpose flour
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1 package yeast, active dry
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Ingredients

Amount Measure Ingredient Features
355 ml sourdough starter
active
*
3E+1 ml caraway seeds
chopped
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473 ml rye flour
sifted
118 ml coffee
boiling, black
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118 ml molasses
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59 ml milk, skim
dry
1E+1 ml salt
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45 ml vegetable shortening
melted
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118 ml milk
whole
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651 ml unbleached all-purpose flour
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1 package yeast, active dry
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Directions

Pour boiling coffee over chopped caraway seeds.

Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.

Let stand for 4 to 8 hours in a warm place, preferabley overnight.

Then add the molasses, dry milk, salt, shortening, liquid milk, unbleached flour and yeast.

Mix well. Cover the bowl and let rise to double.

Knead on floured board and shape into two round loaves on baking sheet.

Let rise until double again and bake at 350℉ (180℃) for 30 minutes or until done.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 29414% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 488mg 20%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 18%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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