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Sourdough adds a tangy dimension of flavor
to this dark rye yeast bread with the molasses adding a contrasting
touch of sweetness.
Sourdough Pumpernickel
- 1/2 cup strong-brewed coffee
2 tablespoons caraway seed
2 cups rye flour
1 1/2 cups sourdough
starter mix
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 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
- In a bowl, pour boiling coffee over caraway
seed. Cool and then add to 2 cups rye flour and sourdough starter
mix; mix well. Let stand for 4 to 8 hours in a warm place.
- 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.
- 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.
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