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Sourdough Pumpernickel
Ingredients:
- 1 1/2 cups Active Sourdough Starter
- 2 tablespoons Caraway Seeds -- Chopped
- 2 cups Unsifted Rye Flour
- 1/2 cup Boiling Black Coffee
- 1/2 cup Molasses
- 1/4 cup Dry Skim Milk
- 2 teaspoons Salt
- 3 tablespoons Melted Shortening
- 1/2 cup Whole Milk
- 2 3/4 cups Unbleached Flour
- 1 package Active Dry Yeast
Instructions:
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, preferably 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 350 degrees for 30 minutes
or
until done.