Sourdough Discard Pumpernickel

Sourdough adds a tangy dimension of flavor to this dark rye yeast bread with the molasses adding a contrasting touch of sweetness.

Recipe Ingredients:

1/2 cup strong-brewed coffee
2 tablespoons caraway seed
2 cups rye flour
1 1/2 cups sourdough discard (unfed starter)
1/2 cup molasses
1/4 cup powdered milk
2 teaspoons salt
3 tablespoons vegetable shortening, melted
1/2 cup milk
2 3/4 cups bread or all-purpose flour
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons

Cooking Directions:

1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough discard; mix well. Let stand for 4 to 8 hours in a warm place.
2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350°F (175°C) for 30 minutes, or until done.

Makes 2 loaves.