Sourdough Pumpernickel Rye Bread
2 C. sourdough starter (see note below with recipe)
2 1/2 C. lukewarm water
1 C. buttermilk
1 C. rye-meal flour
Blend 2 cups sourdough starter with lukewarm water, buttermilk and rye meal; let stand
overnight at room temperature.
Pumpernickel Rye Bread:
1 cake yeast
1/4 C. plus 6 C. lukewarm water
2 C. prepared sourdough and rye-meal base
3 T. salt
4 C. rye-graham flour
12 C. rye-meal flour
Dissolve yeast in 1/4 cup water. Mix the yeast, sourdough-rye base, salt, 6 cups
water and rye flours; let rise for 2 hours.
Knead down dough and let stand for 15 minutes. Shape into loaves and let the
dough rise again for about 20 minutes.
Bake at 375°F. for 1 1/2 to 1 3/4 hours, until crusty and firm to touch. Let
cool completely, preferably overnight; then slice thinly with a serrated knife.
Makes three 2 1/2-pound loaves.
Note: You can make a yeast-leavened sourdough starter from commercial
yeast in 6 to 8 hours.
2 T. lukewarm (100°F.) water
1/8 t. active dry yeast or instant yeast
3/4 C. room-temperature (72 - 75°F.) water
2 C. bread flour
In a large mixing bowl, combine lukewarm water and yeast, until yeast is
dissolved, about 5 minutes. Stir room-temperature water and flour into the yeast
mixture. Mix by hand for about 5 minutes, or with mixer on medium speed for 2
minutes, until the dough is smooth and firm.
Place dough in lightly greased medium ceramic, glass or plastic bowl. Cover
dough tightly with plastic wrap and let rise at room temperature until tripled
in volume, 6 to 8 hours. Punch the risen starter down and roll into a ball. Use
it immediately or return it to the bowl, cover and refrigerate for up to 48
hours before using.
Makes 2 cups.