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Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 4 |
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A very strong pumpernickel taste. 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 |
Directions:
1. 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. 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. 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.
4. Makes 2 loaves.
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