Sour Pumpernickel Bread**

* Exported from MasterCook *

SOUR PUMPERNICKEL BREAD**

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sourdough Starter
2 c Nonfat milk
2 Tbl. blackstrap molasses
1/4 c Unsaturated oil
1 c Unbleached White Flour
1 c Whole rye flour
2 c Whole wheat flour
SECOND DAY PREP:
1 Tbl. salt
Scant 1/2 tsp. baking soda
1/2 c Whole rye flour
1 1/2 c To 2 c unbleached enriched
-white flour
1 tb Caraway seeds
1/4 c Cornmeal
THE GLAZE: optional
x Egg yolk
1 tb Water
1 tb Caraway seeds

Yield: 3 loaves The texture of this loaf is medium-light making is perfect
for sandwiches and toasting. The overnight rise makes this pumpernickel
easier to knead than most rye recipes. Hints: Spray the loaves with water
to develop a good thick crust. Rye flour can make for a heavy bread, so
don't force in more of the white flour than required to handle the dough.
If you don't want the shininess or the caraway seeds of the glaze, that
step can be omitted.

SOUR PUMPERNICKEL BREAD FIRST DAY PREP: Make up the sponge by combining in
a large bowl all the first-day ingredients, mixing in the flour 1 cup at a
time until the mixture is wet and smooth. Cover with a wet towel and allow
to stand overnight in a draft free place. At least 12 hours later, stir the
sponge down to its original size. Sprinkle the salt and soda over the
surface, then stir in. Stir in the rye flour. Pour 1 C. of the white flour
over your kneading boards, scrape the batter onto it, and knead the flour
in. Then knead in the caraway seeds. This dough never completely stops
sticking, so you can expect to use another 1/2 C. of white flour to
sprinkle the board and your hands as you knead for another 5 min. to
achieve a dough that can just be handled. Grease two baking sheets and
sprinkle them with white cornmeal. Tap the sheets to spread the cornmeal
evenly. Divide the dough into thirds and shape into three oblong loaves.
Place two loaves on one sheet and one loaf on the other, leaving room
between the loaves for spreading. With a sharp knife or single-edge razor,
slash each loaf diagonally with three slashes, 1/4 to 1/2-inch deep. Cover
the loaves with a dry linen dish towel and put into a warm, draft-free
place to rise for 2-3 hours. The loaves will look well risen and the
slashes will gape wide. Gently, slash again into the same slashes, but only
1/8" deep. Spray the loaves with water. Starting in a cold oven set at
375^, bake for 40 minutes. After the loaves have been in the oven for 10
min., pull forward and spray them again with water. After 30 min., apply
the glaze: Mix the egg yolk and water together, brush thinly over the
loaves with a pastry brush, then quickly sprinkle with caraway seeds. After
40 min., when the loaves are ÿmostýone, shut off the oven and allow to
sit in the closed oven for another 10 minutes. This AVOIDS scorching. Cool
on a wire rack and serve warm.

SOURCE: BAKE YOUR OWN BREAD, F&S Dworkin From The Cookie-Lady's Files



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