Sourdough Pumpernickel Bread
1 1/2 cups sourdough starter
2 packages dry yeast
1 1/2 cups warm water (110 degrees F)
1 1/2 teaspoons salt
1/2 cup molasses
3 tablespoons vegetable oil
2 1/2 teaspoons caraway seed
3 cups rye flour
2 1/2 to 3 cups whole wheat or all-purpose flour
Dissolve yeast in warm water.
Add to sourdough starter along with salt,
molasses, oil and caraway seed; mix well.
Alternately add rye flour and all-purpose
or whole wheat flour to make a dough that
pulls away from the side of the bowl and
is easy to handle.
Be sure not to add flour all at once.
Add as needed.
Turn out onto lightly floured board and
knead about 5 minutes or until smooth
and elastic, adding more flour, if necessary.
Place in a greased bowl, turning once.
Cover with a cloth.
Set in warm place free from drafts and let
rise until double in size.
Divide dough in half.
Shape and place in greased loaf pans.
Let rise until 1/2 to 3/4-inch above pan.
Bake at 350 degrees F for 50 to 60 minutes.
Makes 2 loaves.
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