Sourdough Pumpernickle

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Title: Sourdough Pumpernickle
Categories: Sourdough
Yield: 10 Servings

1 1/2 c Active Sourdough Starter
2 tb 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 ts Salt
3 tb Melted Shortening
1/2 c Whole Milk
2 3/4 c Unbleached Flour
1 pk 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,
preferabley 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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