Danish Sourdough Pumpernickel
"Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon."
photo by PaulaG
- Ready In:
- 10hrs 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 1⁄2 cups sourdough starter
- 2 tablespoons caraway seeds, Chopped
- 2 cups rye flour, Unsifted
- 1⁄2 cup strong black coffee, Boiling
- 1⁄2 cup molasses
- 1⁄4 cup evaporated skim milk
- 2 teaspoons salt
- 3 tablespoons shortening, melted
- 1⁄2 cup whole milk
- 2 3⁄4 cups unbleached flour
- 1 tablespoon 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, 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.
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Reviews
-
Some how this caught my attention the other day and I decided to make it. The ingredients list is pretty accurate. I followed the recipe through step 3 allowing the mixture to rest for about 10 hours. Then I deviated from the directions somewhat. I melted the shortening, added sorghum instead of the molasses (that was what I had), and milk, allowing this to cool to room temperature. While the mixture was cooling I softened the yeast in 1/4 cup warm water. I then mixed the flour with 1/4 powdered milk due to step 4 saying "add the molasses, dry milk...” I also mixed in about 1 tablespoon vital wheat gluten and the salt. After all this was thoroughly blended, I stirred the molasses mixture into the rye starter along with the flour and softened yeast. I think because I added the additional 1/4 cup of water to soften the yeast I required more flour than what was called for. The end result was 2 wonderful loaves of bread. The only thing I will change next time, is instead of allowing them to fully rise in the final time, I will put them in the refrigerator and allow them to sit overnight, and then allow them to come to room temperature and complete the rise. This will give a stronger sourdough flavor. Overall, it is a winner.
Tweaks
-
Some how this caught my attention the other day and I decided to make it. The ingredients list is pretty accurate. I followed the recipe through step 3 allowing the mixture to rest for about 10 hours. Then I deviated from the directions somewhat. I melted the shortening, added sorghum instead of the molasses (that was what I had), and milk, allowing this to cool to room temperature. While the mixture was cooling I softened the yeast in 1/4 cup warm water. I then mixed the flour with 1/4 powdered milk due to step 4 saying "add the molasses, dry milk... I also mixed in about 1 tablespoon vital wheat gluten and the salt. After all this was thoroughly blended, I stirred the molasses mixture into the rye starter along with the flour and softened yeast. I think because I added the additional 1/4 cup of water to soften the yeast I required more flour than what was called for. The end result was 2 wonderful loaves of bread. The only thing I will change next time, is instead of allowing them to fully rise in the final time, I will put them in the refrigerator and allow them to sit overnight, and then allow them to come to room temperature and complete the rise. This will give a stronger sourdough flavor. Overall, it is a winner.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
