Healthy Recipe

Sourdough Pumpernickle Bread

Recipe By:
Feather
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  • Total Time 165 min Ico-add
  • Yield 2 Loaves
  • Level Easy

This sourdough pumpernickle bread is packed with flavor. A dark heavy bread that is excellent for any application you might have for rye brad.
 

Ingredients

  • 1/2 cup boiling black coffee
  • 2 tablespoons caraway seeds, chopped
  • 2 cups unsifted rye flour
  • 1 1/2 cups active sourdough starter (look up our recipe for how to make a starter)
  • 1 packet active dry yeast
  • Pinch of sugar
  • 1/2 cup whole milk (or low fat if you must)
  • 2 3/4 cups unbleached all purpose flour
  • 1/4 cup dry milk
  • 2 teaspoons salt
  • 1/2 cup molasses
  • 3 tablespoons melted shortening
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Directions

  1. 1. Pour the boiling coffee over the chopped caraway seeds. Cover and let the mixture stand for 15 minutes.
  2. 2. Combine the rye flour and sourdough starter, mix well. Add the coffee/caraway mixture, stir to combine thoroughly. Let stand for at least 15 minutes.
  3. 3. Meanwhile, dissolve the yeast and a pinch of sugar in the warmed whole milk. Cover and let stand for 10 minutes.
  4. 4. Combine the all purpose flour, dry milk, salt, molasses, melted shortening, yeast mixture and rye flour mixture. Mix with electric mixer (dough hook) until well blended, about five minutes. Cover the bowl and let rise until doubled in bulk, about one hour.
  5. 5. Turn out onto a floured work surface and knead for five or six minutes. Shape into two round loaves on baking sheet. Cover and let rise until double again, about 45 minutes.
  6. 6. Bake at 350 degrees for 30 minutes or until done.
  7. 7. Transfer to a wire rack and let cool completely.