Pumpernickel Bread
Serves:
Ingredients:
3/4
oz
Compressed yeast; -=OR=-
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
-=OR=- Bitter chocolate
-=OR=- cocoa mixed w/ water
1/2
pt
Rye starter
---------
RYE STARTER ---------
1
pt
Water
1
lb
Rye flour
3
oz
All-purpose flour
---------
RYE STARTER ---------
Method:
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.