Recipes

SOURDOUGH PUMPERNICKEL
  • Ingredients
  • 1-1/2 cups sourdough starter
  • 2 cups unsifted rye flour
  • 2 tablespoons chopped caraway seeds
  • 1 /2 cup boiling hot black coffee
  • Pour boiling coffee over chopped caraway seeds. Let
  • mixture cool. Thoroughly mix flour and starter and add
  • coffee and caraway. Let stand for 4 to 8 hours in a
  • warm place, preferably overnight.
  • 1/2 cup molasses
  • 3 tablespoons melted shortening or vegetable oil
  • 1/4 cup powdered skim milk
  • 1/2 cup whole milk
  • 2 teaspoons salt
  • 2-3/4 cups white flour
  • 1 package active dry yeast
Directions
  1. Mix the above ingredients in a large bowl and add the starter with coffee and caraway
  2. Cover the bowl and let the dough rise until it doubles
  3. Then knead on a lightly floured surface and shape into two round loaves on a baking sheet. Let rise until double again, and bake at 350F
  4. for half an hour or more, or until loaves sound hollow when rapped with a spoon.


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