Pumpernickel bread (prodigy)

Yield: 4 Servings

Measure Ingredient
⅔ ounce Compressed yeast; -=OR=- Envelope Dry Yeast
1 pint Water
1 ounce Bread crumbs
2 ounces Wheat germ
10 ounces Whole wheat flour
1 pounds Bread flour
½ ounce Salt
1 ounce Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water
½ pint Rye starter
1 pint Water
1 pounds Rye flour
3 ounces All-purpose flour


DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes.

Makes 4 Loaves

FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.


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