Sourdough pumpernickel #2

Yield: 10 servings

Measure Ingredient
1½ cup Active Sourdough Starter
2 tablespoons Caraway Seeds, Chopped
2 cups Unsifted Rye Flour
½ cup Boiling Black Coffee
½ cup Molasses
¼ cup Dry Skim Milk
2 teaspoons Salt
3 tablespoons Melted Shortening
½ cup Whole Milk
2¾ cup Unbleached Flour
1 pack Active Dry Yeast

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. Converted by MMCONV vers. 1⅒

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