INGREDIENTS

INSTRUCTIONS

Mix all ingredients for the starter together in a medium-size bowl,
beating into a smooth batter. Cover with plastic wrap and leave in a
warm place, such as on top of the stove near a pilot light or close  to
a radiator. The starter will rise and bubble up, then sink back.  It is
ready to use after 24 hours. To keep: put in a screwtop jar -  1-quart
size or larger, if you want to keep adding to it - and  refrigerate.
About every five days feed your starter 1/2 cup flour (3  parts white
to 1 part rye) and 1/2 cup water mixed with 2 tablespoons  dry milk.
Leave, covered, in a warm place until it bubbles up again,  then use
what you want of it to make bread; return the rest - or all  of it, if
not using immediately - to the refrigerator.  The bread dough: Make a
sponge first by mixing 1 1/3 cups of the  starter, the dry milk, 1 1/2
cups warm water, 1 cup of the white  flour, and 1 cup of the
pumpernickel flour. Cover with plastic wrap  and leave in a warm place
2-3 hours.  In a large bowl dissolve the yeast in the remaining cup of
warm  water. Stir in the sponge, salt, corn meal, molasses, the bread
crumbs, and the remaining flours, holding back about 3/4 cup of the
white flour. Turn the dough out on a floured working surface after it
becomes too stiff to stir and let rest while you clean out the bowl.
Knead the dough, adding more flour as necessary. The dough will be
very sticky. After 10 minutes kneading, return the dough to the
cleaned ungreased bowl, cover, and let rise until double in volume -
about 2 hours.  Punch down the dough, knead briefly in the bowl, cover,
and let rise  again until double in volume - about 1 1/2 hours.  Turn
the dough out and divide in half. Either shape into 2 loaves to  go
into two greased 9-inch bread pans or make 2 round loaves and  place
far apart on a greased baking sheet sprinkled with corn meal.  Let
rise, covered with a kitchen towel, for about 1 hour.  Brush the loaves
with glaze. Bake in a preheated 425 F oven - if you  have tiles or
baking stone, slide the round loaves directly onto the  hot surface.
Bake 10 minutes, then lower the heat to 350 F and bake  35 minutes
more. Remove and cool on racks.  If you cannot get coarse pumpernickel
flour, use instead dark rye  flour and bran in proportions of 2 to 1.
Posted to MM-Recipes Digest V5 #013 by lena36@juno.com (Lena P
Mitchell) on Jan 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3262
Calories From Fat: 90
Total Fat: 10.8g
Cholesterol: 3.3mg
Sodium: 9456.6mg
Potassium: 2296.2mg
Carbohydrates: 682.5g
Fiber: 29.8g
Sugar: 55.5g
Protein: 98.4g