Best Danish Sourdough Pumpernickel Recipes

DANISH SOURDOUGH PUMPERNICKEL

Danish Sourdough Pumpernickel image

Make and share this Danish Sourdough Pumpernickel recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Breads

Time 10h30m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 300.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 485.9, Carbohydrate 57, Fiber 4.7, Sugar 11, Protein 7.1

SOURDOUGH PUMPERNICKEL

Sourdough Pumpernickel image

Make and share this Sourdough Pumpernickel recipe from Food.com.

Provided by Vaquero Tim

Categories Sourdough Breads

Time 12h30m

Yield 2 Loaves

Number Of Ingredients 11

Ingredients

1/2 cup strong brewed coffee
2 tablespoons caraway seeds
2 cups rye flour
1 1/2 cups sourdough starter, mix
1/2 cup molasses
1/4 cup powdered milk
2 teaspoons salt
3 tablespoons vegetable shortening, melted
1/2 cup milk
2 3/4 cups bread flour or 2 3/4 cups all-purpose flour
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast, if starter is active you may not need this

Steps:

1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
Makes 2 loaves.

Nutrition Facts : Calories 1548.5, Fat 30.3, SaturatedFat 10.2, Cholesterol 24.1, Sodium 2455.5, Carbohydrate 284.8, Fiber 20.2, Sugar 54.5, Protein 37.9

SOURDOUGH PUMPERNICKEL

Sourdough Pumpernickel image

A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

Provided by Red_Apple_Guy

Categories Sourdough Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sourdough starter (133 gm flour, 133 gm water)
1 1/3 cups black coffee (room temperature, 298 gm)
2 cups stone ground rye flour (261 gm)
2 teaspoons salt (table, 14 gms)
1/4 cup molasses (57 gm)
2 tablespoons cocoa powder
1 cup whole wheat flour (131 gm)
2 cups bread flour (267 gm)
1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

Steps:

Using a proofed 100% hydrated starter, make the sponge in a large bowl.
Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
Add the dough ingredients to the sponge and mix well.
Cover and rest for 20 minutes.
Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
Stretch and fold every 40 minutes and return to rising, covered.
When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
cool on racks.