Pumpernickel bread

 
                             PUMPERNICKEL BREAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   oz           Compressed yeast -- -ÿÿ
    1                    -Envelope Dry Yeast
    1       pt           Water
    1       oz           Bread crumbs
    2       oz           Wheat germ
   10       oz           Whole wheat flour
    1       lb           Bread flour
      1/2   oz           Salt
    1       oz           Caramel
                         -ÿÿBitter chocolate
                         -ÿÿcocoa mixed w/ water
      1/2   pt           Rye starter
                         -----RYE STARTER-----
    1       pt           Water
    1       lb           Rye flour
    3       oz           All-purpose flour
 
   DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
   and form a well. Add salt, caramel and yeast mixture along with starter.
   Form dough, adding more bread flour if necessary to give a moderately firm
   texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
   lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
   divide into 4 pieces and form into oval shapes. Cover with buttered plastic
   wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
   tops of loaves with a razor blade and bake for 30-to-45 minutes. Makes 4
   Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
   the evening, add 3 ounces all-purpose flour.
  
 
 
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