Sourdough Pumpernickel #2 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Active Sourdough Starter,
2 tbsp: Caraway Seeds, Chopped
2 cup: Unsifted Rye Flour,
1/2 cup: Boiling Black Coffee,
1/2 cup: Molasses,
1/4 cup: Dry Skim Milk,
2 tsp: Salt,
3 tbsp: Melted Shortening,
1/2 cup: Whole Milk,
2 3/4 cup: Unbleached Flour,
1 package: 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,
preferably 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. Converted
by MMCONV vers. 1.10
Source from luhu.jp
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,
preferably 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. Converted
by MMCONV vers. 1.10
Source from luhu.jp
Tags
: breads