LOCATION: Recipes >> Breads Yeast >> Sourdough Pumpernickel Bread
|
 |
|
Sourdough Pumpernickel Bread
|
|
|
|
Servings: 10
1 1/2 c active starter
2 T caraway seeds, chopped
2 c rye flour, unsifted
1/2 c hot black coffee
1/2 c molasses
1/4 c milk, powdered
2 ts salt
3 T shortening, melted
1/2 c milk
2 3/4 c flour
1 pk active dry yeast
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, un-
bleached 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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
