Sourdough Pumpernickel
photo by gailanng
- Ready In:
- 12hrs 30mins
- Ingredients:
- 11
- Yields:
-
2 Loaves
ingredients
- 118.29 ml strong brewed coffee
- 29.58 ml caraway seeds
- 473.18 ml rye flour
- 354.88 ml sourdough starter, mix
- 118.29 ml molasses
- 59.14 ml powdered milk
- 9.85 ml salt
- 44.37 ml vegetable shortening, melted
- 118.29 ml milk
- 650.62 ml bread flour or 650.62 ml all-purpose flour
- 7.08 g package active dry yeast or 12.32 ml active dry yeast, if starter is active you may not need this
directions
- 1. 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.
- 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 for 30 minutes, or until done.
- Makes 2 loaves.
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RECIPE SUBMITTED BY
As a way to get back to simplicity, I love to bake things the way our forefathers did. Somehow those old ways seem to have so much more flavor and I know just what is in it. Unlike all those things one buys in the store.
I live with my wife and my two kids in a small S.W. Iowa town. We often go out camping or at least cook over a fire pit in the back yard with my cast iron cookware whenever we can. When it get's too cold I then cook in the fireplace.
Most weekends I make a few loaves of sourdough bread. It doesn't stay around too long, and by the end of the week we seem to need to buy a loaf at the store.