SOURDOUGH PUMPERNICKEL

Sourdough Pumpernickel image

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

Provided by Vaquero Tim

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

*** Explore more Sourdough Pumpernickel Recipes »

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