Sourdough Pumpernickle
Yield
10 servingsPrep
600 minCook
30 minReady
630 minLow 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 |
|
| 2 | cups |
rye flour
sifted |
|
| ½ | cup |
coffee
boiling, black |
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
milk, skim
dry |
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
vegetable shortening
melted |
|
| ½ | cup |
milk
whole |
|
| 2 ¾ | cups |
unbleached all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sourdough starter
active |
* |
| 3E+1 | ml |
caraway seeds
chopped |
|
| 473 | ml |
rye flour
sifted |
|
| 118 | ml |
coffee
boiling, black |
|
| 118 | ml |
molasses
|
|
| 59 | ml |
milk, skim
dry |
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
melted |
|
| 118 | ml |
milk
whole |
|
| 651 | ml |
unbleached all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
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.
