*  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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