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SOURDOUGH PUMPERNICKLE

Category:    Bread
Yield:10 servings
 
  1 1/2 c  Active sourdough starter            2 tb Caraway seeds, chopped
      2 c  Unsifted rye flour                1/2 c  Boiling black coffee
    1/2 c  Molasses                          1/4 c  Dry skim milk
      2 ts Salt                                3 tb Melted shortening
    1/2 c  Whole milk                      2 3/4 c  Unbleached flour
      1 pk Active dry yeast               
 
  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and
  then add it to the rye flour and starter which have previously been mixed
  well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.
  Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
  flour and yeast.  Mix well.  Cover the bowl and let rise to double. Then
  knead on floured board and shape into two round loaves on baking sheet. Let
  rise until double again and bake at 350 degrees for 30 minutes or until
  done.
 

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