Sourdough Pumpernickle
A bread recipe for Sourdough Pumpernickle.
GermanVegetarianIntermediate270 min
Ingredients
Servings
10
- 1 1/2 c Active sourdough starter
- 2 c Unsifted rye flour
- 1/2 c Molasses
- 1/4 c Dry skim milk
- 2 ts Salt
- 3 tb Melted shortening
- 1/2 c Whole milk
- 2 3/4 c Unbleached flour
- 1 pk Active dry yeast
- 2 tb Caraway seeds, chopped
Instructions
- 1
Pour boiling coffee over chopped caraway seeds.
- 2
Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
- 3
Let stand for 4 to 8 hours in a warm place, preferabley overnight.
- 4
Then add the molasses, dry milk, salt, shortening, liquid milk, unbleached flour and yeast. Mix well.
- 5
Cover the bowl and let rise to double.
- 6
Then knead on floured board and shape into two round loaves on baking sheet.
- 7
Let rise until double again and bake at 350 degrees for 30 minutes or until done.
Tags
americangermanbread-recipes-500
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