I have been making this recipe for years. It is one of my favorites. You
don't have to use a bread machine. It just makes it easier.
Quick Sour Pumpernickel
You can either make rolls or just leave the dough in the ABM to make a loaf
of bread. It must be started the night before. This gives you the real
sourdough flavor with all the trouble of keeping a pumpernickel sourdough
starter.
Starter:
1 1/2 cups Milk
2 cups Rye Flour
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 cup Coffee
2 Tbls Vegetable oil
1/4 cup Molasses
1/4 cup Sugar
2 Tbls Unsweetened Coco
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 cup Whole wheat flour
2 Tbs Gluten (Optional)
1 1/3 cup Bread Flour
1/4 cup Raisins (optional)
1 teaspoon Black Food Color (Optional)
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) 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.
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.
Makes about 15 rolls.