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Pumpernickel Recipe

6 c rye flour
3 c wheat flour
1 T yeast
1/2 c blackstrap molasses
3 eggs
1 T salt
1/2 c barley malt
2 c powdered milk
1/2 c butter
3 c water
1/4 c cornmeal

This is a slack dough, which must be baked in a pan which will hold
it in shape while undergoing its final rise and baking -- I use a
stoneware cloche.

Heat 1 c water, and mix in molasses, then yeast. Melt the butter.
Mix the flours, powdered milk, salt, and barley malt. Form a well
in the middle. Put the eggs, water, and proofed yeast in the well.
Mix until dough sticks together in a ball. Cover, and let rise
until double. Turn out dough on a lightly floured surface, and
knead until resilient, using as little additional flour as possible.
Spread the cornmeal across the bottom of a baking cloche. Place
the dough in the center of the cloche, cover, and let rise until
double -- you do this by equalling the time of the first rise. Do
not take the cover off the cloche -- it will collapse the dough.
Preheat oven to 350 degrees, and bake until loaf sounds hollow --
about 1 hr.


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