Quick Sour Pumpernickel
This is one of my favorite recipes. Real Pumpernickel is made with
Sourdough. I just can't be bothered to keep a starter in the fridge for
the amount of bread I make. This is a Fantastic way around that
problem. This gives you the real sourdough flavor with all the trouble of
keeping a pumpernickel sourdough starter. Just remember it must be started
the night before!!
You can either make rolls (my preference) or just leave the dough in the
ABM to make a loaf of bread.
Starter:
1 1/2 c Milk
2 c Rye Flour ( I use the rye blend from King Arthur)
2 Tbs Gluten
2 tsp yeast
Add the above ingredients to the ABM and let knead for about 10 minutes.
Reset the machine (turn it off) and leave the pan in the machine overnight
or 6-8 hours.
1/4 c Coffee ( I don't drink coffee so I just leave this out)
2 Tbs Vegetable oil
1/4 c Molasses
1/4 c Sugar
2 Tbs Unsweetened Coco
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 c Whole wheat flour
2 Tbs Gluten (Optional)
1 1/3 c Bread Flour
1/4 c Raisins (optional)
1 tsp Black Food Color (Optional,, from King Arthur)
Add remaining ingredients and start machine as usual. If making the loaf in
the Machine use the specialty bread setting and add the raisins at the
beep. (If you add them to early they get ground up.)
If you are going to make rolls use the dough setting. The raisins are very
good in the rolls. Using the dough setting on my Hitachi I add them at the
1:18 mark. When the dough is ready, roll out into a flat square. Form into
balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9
pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook
20 minutes at 350 F.
Makes about 15 rolls.
You can usually find the gluten, rye flour, black pumpernickel color and
whole wheat flour in a health food store or you can buy it mail order from
King Arthur Flour.