Print Recipe

Sourdough Pumpernickel Bread

RG

Ingredients

  • 1 1/2 cups sourdough starter
  • 2 packages dry yeast
  • 1 1/2 cups warm water (110 degrees F)
  • 1 1/2 teaspoons salt
  • 1/2 cup molasses
  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons caraway seed
  • 3 cups rye flour
  • 2 1/2 to 3 cups whole wheat or all-purpose flour

Instructions

  1. Dissolve yeast in warm water. Add to sourdough starter along with salt, molasses, oil and caraway seed; mix well.
  2. Alternately add rye flour and all-purpose or whole wheat flour to make a dough that pulls away from the side of the bowl and is easy to handle. Be sure not to add flour all at once. Add as needed.
  3. Turn out onto lightly floured board and knead about 5 minutes or until smooth and elastic, adding more flour, if necessary.
  4. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise until double in size.
  5. Divide dough in half. Shape and place in greased loaf pans. Let rise until 1/2 to 3/4-inch above pan.
  6. Bake at 350 degrees F for 50 to 60 minutes.

Makes 2 loaves.


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