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Measurements

Sourdough Pumpernickel

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, 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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