| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rye flour |
| 1/8 | ts | Active dry yeast (Save rest of pkg for first dough) |
| 1 | c | Warm water |
| 1 | tb | Crushed caraway seeds |
| 1 | ts | Minced onions |
| 1/2 | c | Water |
| 1 1/4 | c | Rye flour |
| All of the starter from above | ||
| 1/4 | c | Rye flour for sprinkling |
| 1/2 | c | Warm water |
| 1 | c | Rye flour |
| 1/2 | c | Water (warm if refrigerated sour) |
| 1 | c | Rye flour or more |
| 1 | c | Warm water |
| 1 | pk | Active dry yeast |
| 1 | c | Rye sour |
| 1 | c | Altus (optional) (old rye bread soaked into water over night) |
| 4 | tb | Pumpernickel color |
| 3 | tb | Sugar |
| 1 | tb | Water |
| 1 | pn | Cream of tartar |
| 1/4 | c | Boiling water |
| 1 | c | Pumpernickel flour |
| 2 1/2 | c | Common flour (all-purpose flour) (up to 3-1/2) |
| 1 | tb | Salt |
| Flour, for dusting work top | ||
| Oil, for greasing bowl | ||
| Cornmeal, for sprinkling baking sheet | ||
| Cornstrach solution for brushing loaf | ||
| 1 | c | Water |
| 2 | tb | Cornstarch |
| 1/4 | Cold water | |
| 1/2 | c | Yellow onions, chopped |
| 1 | Green onion (white part only) | |
| 1 | ts | Poppy seeds (up to 2) |
| 1 | ts | Olive oil (up to 2) |
| Salt to taste (optional) |
INSTRUCTIONS
STARTER STAGE ONE STAGE TWO STAGE THREE THE BREAD ITSELF BREAD PT 2 ONION FILLING Pumpernickel Bread is a sour dough bread. There is no other REAL way to make it. The "sour only takes 4 days before you can start your bread, unlike regular sourdough, which takes 9 days to get a good taste. Well, here goes: from: Secrets of a Jewish Baker by George Greenstein Starter: (Prepare 48 hours in advance) Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. In the bakery the seeds are crushed with a rolling pin. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. The minced onion helps to hasten the fermentation. Combine all ingredients in a large bowl and mix until smooth. The mixture should have a thin, soupy consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours. Making Rye Sour from the Starter: Stage One: In a large bowl or container, combine the water, 1-1/4 cups of the flour, and the starter. Stir until smooth. The dough should pull away slightly and may start to come away from sides of the bowl. Wipe down the sided of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup flour over the entire surface of the sour. Let stand, covered with a cloth or clear plastic, until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid leeting the sour collapse. Stage Two: (If a double recipe is desired, double below) To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth. Wipe down the sides of the bowl. Sprinkle the remaining flour over the entire surface of the sour. Allow to rise ina warm area 4 to 8 hours. As the sour begins to rise, you can refrigerate it for later use or overnight for mixing the following day. Stage Three: To the Stage Two sour add the water and the one cup flour. Mix until smooth. Additional flour can be added to attain a dough-like consistency. The sour, when fully risen in Stage Three, is ready for use in the dough. Take remainder and put in a covered container with a light film of water floated over the top. Refrigerate for later use, (up to a few months later). continued in part 2
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