| | Sourdough Pumpernickel Bread 1 1/2 cups active sourdough starter
2 cups of unsifted rye flour
1/2 cup molasses
2 teaspoons of salt
1/2 cup whole milk
1 package active dry yeast
2 tablespoons of caraway seeds, chopped
1/2 cup boiling black coffee
1/4 cup dry skim milk
3 tablespoons of melted shortening
2 3/4 cups of unbleached flour |
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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, preferable 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. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350ºF. for 30 minutes or until done.
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