Sourdough pumpernickel bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Active Starter |
| 2 | tablespoons | Caraway Seeds, Chopped |
| 2 | cups | Rye flour, unsifted |
| ½ | cup | Coffee, black; boiling |
| ½ | cup | Molasses |
| ¼ | cup | Milk, powdered |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Shortening; melted |
| ½ | cup | Milk, whole |
| 2¾ | cup | Flour, unbleached |
| 1 | pack | Active Dry Yeast |
Directions
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, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, un- bleached 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.
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking