Pumpernickel Bread with Sourdough Starter
| Yield: | 1 Servings |
| Categories: | Breads |
| THE SOURDOUGH STARTER | ||
| 1 | tb | Active dry yeast |
| 1/3 | c | Nonfat dry milk |
| 1 | c | Warm water |
| 3/4 | c | White flour |
| 1/2 | c | Rye flour |
| THE BREAD DOUGH | ||
| 1 1/3 | c | The starter |
| 1/3 | c | Nonfat dry milk |
| 2 1/2 | c | Warm water |
| 3 | c | White flour; preferably unbleached, (up to 3-1/2) |
| 2 | c | Pumpernickel flour*; (up to 2-1/4) |
| 1 | tb | Active dry yeast |
| 4 | ts | Salt |
| 3/4 | c | Stone-ground corn meal |
| 2 | tb | Molasses |
| 3/4 | c | Toasted rye bread crumbs or wheat germ |
| Corn meal; (for round loaves) | ||
| GLAZE | ||
| 1 | tb | Molasses mixed with 1 tsp water |
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