Pumpernickel Bread

* Exported from MasterCook *

PUMPERNICKEL BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 oz Compressed yeast -- -ÿÿ
1 -Envelope Dry Yeast
1 pt Water
1 oz Bread crumbs
2 oz Wheat germ
10 oz Whole wheat flour
1 lb Bread flour
1/2 oz Salt
1 oz Caramel
-ÿÿBitter chocolate
-ÿÿcocoa mixed w/ water
1/2 pt Rye starter
-----RYE STARTER-----
1 pt Water
1 lb Rye flour
3 oz All-purpose flour

DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
and form a well. Add salt, caramel and yeast mixture along with starter.
Form dough, adding more bread flour if necessary to give a moderately firm
texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
divide into 4 pieces and form into oval shapes. Cover with buttered plastic
wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
tops of loaves with a razor blade and bake for 30-to-45 minutes. Makes 4
Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
the evening, add 3 ounces all-purpose flour.



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