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Pumpernickel Bread

Anonymous Fri Oct 07 16:48:16 2005

2/3 oz Compressed yeast; -=OR=-

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

=OR=- Bitter chocolate

=OR=- cocoa 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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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