Side Pannel
Molasses Sourdough Pumpernickel Bread
Molasses Sourdough Pumpernickel Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 2 tb Butter
- 1/3 c Brown sugar,
- -firmly packed
- 2 c Milk
- 1 1/2 ts Salt
- 1 1/2 c Whole-bran cereal
- 4 c Rye flour, medium
- -grind
- 1/2 c Dark molasses
- 2 c Sourdough starter*
- 5 1/2 c All-purpose flour
- 1 Egg yolk mixed
- -w/1 tb water
Directions
In a pan melt the butter, stir in the milk, salt and molasses. Add the 2
cups of sourdough starter sponge, bran cereal, rye flour and 2 cups of the
all-purpose flour. Beat until very well blended. Now work in the rest of
the flour as needed to knead the dough until smooth and elastic. Turn out
onto a lightly floured board and knead for about 10 minutes. Put into a
well-greased bowl, cover and let rise until double in size. Punch down
dough. Grease a couple of cookie sheets. Make dough into 3 round loaves.
Flatten them sllightly. Let rise again until double in size. With a sharp
knife cut 1/2-inch slashes on top of each loaf. Brush with the egg yolk
mixture. Bake in a 350F oven for 40 minutes or until golden brown.
* Take starter out of refrigerator the night before. Put 2 cups water in a
large bowl, add the original starter and 2 cups of flour and 1 tablespoon
sugar. Mix well. Cover and let set overnight. Next morning take out the
original starter and return it to the refrigerator for future use. Use what
is left in the bowl for your bread.
cups of sourdough starter sponge, bran cereal, rye flour and 2 cups of the
all-purpose flour. Beat until very well blended. Now work in the rest of
the flour as needed to knead the dough until smooth and elastic. Turn out
onto a lightly floured board and knead for about 10 minutes. Put into a
well-greased bowl, cover and let rise until double in size. Punch down
dough. Grease a couple of cookie sheets. Make dough into 3 round loaves.
Flatten them sllightly. Let rise again until double in size. With a sharp
knife cut 1/2-inch slashes on top of each loaf. Brush with the egg yolk
mixture. Bake in a 350F oven for 40 minutes or until golden brown.
* Take starter out of refrigerator the night before. Put 2 cups water in a
large bowl, add the original starter and 2 cups of flour and 1 tablespoon
sugar. Mix well. Cover and let set overnight. Next morning take out the
original starter and return it to the refrigerator for future use. Use what
is left in the bowl for your bread.
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