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Sourdough Pumpernickel
1 1/2 c Active Sourdough Starter
2 T Caraway Seeds, Chopped
2 c Unsifted Rye Flour
1/2 c Boiling Black Coffee
1/2 c Molasses
1/4 c Dry Skim Milk
2 t Salt
3 T Melted Shortening
1/2 c Whole Milk
2 3/4 c Unbleached Flour
1 pkg Active Dry Yeast
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, preferably 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.
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