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LOCATION: Recipes >> Breads Yeast >> Sourdough Pumpernickel Bread

Print this Recipe    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.

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