Pumpernickle

Ingredients

• One-half to one cup of dough
• 2 cups lukewarm water
• 3 cups rye, sifted before measuring and after
• I teaspoon salt
• I cup rye
• I cup sifted wheat flour

Method

1. 1

   Mix the sour dough with lukewarm water and rye flour.

2. 2

   Beat for 2 minutes, cover, and let rise.

3. 3

   In the morning, add salt, rye flour, and sifted wheat flour.

4. 4

   Beat for 3 minutes, cover, and let rise again.

5. 5

   Punch down, knead for 10 minutes, shape into a loaf, and let rise until light.

6. 6

   Bake at 300° for 1.5 hours with a pan of hot water underneath.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 9. The excerpt below is the record exactly as published.

Pumpernickle Pumpernickle is rye bread made with sour dough. Sour dough is dough saved over from a previous baking, preferably from the sponge stage before salt was added. Any dough that is not punched down or used when it has risen the full amount but is allowed to fall, is a sour dough. One-half to one cup of dough may be saved out from the sponge stage to use as a starter for the next baking, or to make a sour dough start with V4 YEAST CAKE DISSOLVED IN 2 CUPS LUKEWARM WATER. ADD 3 CUPS RYE, SIFTED BEFORE MEASURING AND AFTER Mix well, then beat with a spoon for 2 minutes. Cover and set in a warm place to rise and fall. This sponge may be mixed up at night and allowed to rise overnight. In the morning beat up the dough again, and add I TEASPOON SALT I CUP RYE I CUP SIFTED WHEAT FLOUR

Cook this with the app: pantry check, scaling, and the assistant.