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Sourdough Pumpernickle

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Submitted by Lu

YIELD

10 servings

PREP

600 min

COOK

30 min

READY

630 min

Ingredients

1 ½ 355
CUPS ML SOURDOUGH STARTER
active *
2 3E+1
TABLESPOONS ML CARAWAY SEEDS
chopped
2 473
CUPS ML RYE FLOUR
sifted
½ 118
CUP ML COFFEE
boiling, black
½ 118
CUP ML MOLASSES
¼ 59
CUP ML MILK, SKIM
dry
2 1E+1
TEASPOONS ML SALT
3 45
TABLESPOONS ML VEGETABLE SHORTENING
melted
½ 118
CUP ML MILK
whole
2 ¾ 651
1 1
PACKAGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 294 14% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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