Danish Sourdough Pumpernickel

Total Time: 10 hrs 30 mins Preparation Time: 10 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups sourdough starter
• 2 tablespoons caraway seeds, chopped
• 2 cups rye flour, unsifted
• 1/2 cup strong black coffee, boiling
• 1/2 cup molasses
• 1/4 cup evaporated skim milk
• 2 teaspoons salt
• 3 tablespoons shortening, melted
• 1/2 cup whole milk
• 2 3/4 cups unbleached flour
• 1 tablespoon active dry yeast

Recipe

• 1 pour boiling coffee over chopped caraway seeds.
• 2 let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
• 3 let stand for 4 to 8 hours in a warm place, preferabley overnight.
• 4 then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
• 5 mix well.
• 6 cover the bowl and let rise to double.
• 7 then knead on floured board and shape into two round loaves on baking sheet.
• 8 let rise until double again and bake at 350 degrees for 30 minutes or until done.