Homemade Breads and Buns  Sour Pumpernickel Bread

Homemade Breads and Buns
Sour Pumpernickel Bread
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· Bread and Bun Recipes:
· Two-Hour Buns
· 20 Minute Buns
· Air Buns
· Easy Butterhorns
· Caramel Sticky Buns
· Cheese and Bacon Biscuits
· No-Knead Cinnamon Buns
· Cinnamon Raisin Bread
· Eggnog Quick Bread
· English Muffin Cheese Loaf
· French Toast Strata
· German Buns
· Hazelnut Chocolate Chip Scones
· Hearth Bread
· Hobo Bread
· Hunza Breads
· Sunflower Seed and Oat Bread
· Pancakes
· Pepper-Cheese Bread
· Traditional Plain White Bread
· Pumpkin Waffles
· Scones
· Whole Wheat Bread
· Sourdough
· Sourdough Starter
· Basic Sourdough Starter
· Sourdough Starter - (Potato)
· Sourdough Starter - (Vinegar)
· Basic Sourdough Bread
· Sourdough Pumpernickel Bread
· Sourdough Pancakes or Waffles
· Blueberry Sourdough Pancakes
· Sourdough Cornbread
· Sourdough Chocolate Cake
· Sourdough Potato Bread

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.

    • 1 cup Sourdough Starter
    • 2 cups Nonfat milk
    • 2 Tbsp. blackstrap molasses
    • 1/4 cup Unsaturated oil
    • 1 cup Unbleached White Flour
    • 1 cup Whole rye flour
    • 2 cups Whole wheat flour

    • 1 Tbsp. salt
    • Scant 1/2 tsp. baking soda
    • 1/2 cup Whole rye flour
    • 1 1/2 - 2 cups unbleached enriched white flour
    • 1 tbsp Caraway seeds
    • 1/4 cup Cornmeal

  3. THE GLAZE: (optional)
    • 1 beaten Egg yolk
    • 1 tbsp Water
    • 1 tbsp Caraway seeds

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. Let stand for a minimum of 12 hours.

Stir the sponge down to its original size.

Sprinkle the salt and soda over the surface, then stir in the rye flour.

Pour 1 Cup 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 Cup 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°F, 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 almost done, shut off the oven and allow the loaves to sit in the closed oven for another 10 minutes. This AVOIDS scorching.

Cool on a wire rack and serve warm.

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.

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