Danish Sourdough Pumpernickel Recipes

SOURDOUGH PUMPERNICKEL

Steps:

• 1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
• 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
• 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
• Makes 2 loaves.

DANISH SOURDOUGH PUMPERNICKEL

Steps:

• Pour boiling coffee over chopped caraway seeds.
• Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
• Let stand for 4 to 8 hours in a warm place, preferabley overnight.
• Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
• Mix well.
• Cover the bowl and let rise to double.
• Then knead on floured board and shape into two round loaves on baking sheet.
• Let rise until double again and bake at 350 degrees for 30 minutes or until done.

PUMPERNICKEL RECIPE

Steps:

• Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
• Prepare the scalded rye. Pour the boiling water over the rye grains and leave overnight.
• Prepare the rye soaker. Combine in a bowl, cover and leave overnight.
• 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
• 12.30pm - Strain the rye and discard any remaining water. Set aside to cool.
• 1pm - In a large bowl combine 700g of sourdough (the rest goes back into the fridge for your next bake), the cracked rye soaker, the cooked and cooled rye berries, the 550g extra cracked rye, the water (150g), salt (22g), maple syrup (120g) and mix until the dough comes together well. Mix for a few minutes (I just do this with my hands). Once this is done, cover the bowl and leave to rest for 30 minutes.Note: The dough should not be wet. It should stick together well and not fall apart. It should peel off the side of the bowl easily and stick on a spoon when held up.
• 1.45pm - Oil a large and a small loaf tin (I use a silicone brush to do this), then place the dough into the baking tins. Again, just use your hands to do this and even out the dough surface across the tin. Fill the tins only half full. Cover the tins - if you are using Pullman forms, use the Pullman tin cover, otherwise use a polythene bag to ensure the dough doesn't dry out.
• 2pm - Leave to prove for 3 hours (depends on room temperature, so do keep an eye on the dough during this time). The dough will have risen, probably not quite to the top of the tin, but it should have visibly risen.
• 4.30pm - Preheat the oven to 150°C.
• 5pm - Brush the top of the dough with a little water. Fully wrap the baking tins with two tight-fitting layers of tin foil to avoid the steam escaping and the dough drying out during the long baking process. Note, that I cover even the Pullman tin in these additional layers. Place the wrapped tins at the bottom shelf of the oven and bake for approximately 14 hours (best done overnight).
• 6pm - Turn down the temperature to 120°C.
• 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
• 8am - Take the loaf out of the baking tins and wrap in a kitchen towel for another 24 hours.
• Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!

RYE PUMPERNICKEL WITH SOURDOUGH

Steps:

• Gather the ingredients.
• If you have not refreshed the starter in the refrigerator for a while, do so two days before you plan on baking. A rye sour is best, but if you only have wheat flour, that will work, too.
• Set up your sourdough starter by mixing the whole rye flour, water, and a spoonful of starter in a bowl until all the flour is moistened. Cover the batter tightly so it cannot dry out and leave it at room temperature for 16 to 18 hours. This sourdough should develop some sour smell.
• Place rye berries in a pan, cover with 2 inches of water and leave at room temperature overnight.
• Gather the ingredients.
• The next day, bring the rye berries in the pan to a boil (add water as necessary) and simmer until berries are soft, 30 minutes to 1 hour. Drain and set aside.
• Place old bread, including crusts, in a bowl and pour boiling water over; leave for several minutes or longer. If it is soft bread, it will fall apart quickly; if it is old pumpernickel, it may take longer to soften.
• Squeeze the water out of the bread (it will resemble bread pudding or clay) and set aside.
• Place all of the ingredients for the final dough in the bowl of an electric mixer fitted with the dough hook and mix on the lowest speed for 10 minutes.
• Add water or flour as needed to create a dough ball that is only slightly sticky. The amount will vary, depending on how much water was in the soaked bread and berries.
• Knead on the counter for a couple of minutes to make final adjustments. Form into a ball and let it rest in a warm spot for 1 hour.
• Preheat oven to 350 F, preferably with a baking stone or another form of heat retention set inside the oven. Oil and flour 2 or more bread pans or Pullman pans (with a lid, also called "pain de mie").
• Divide dough as needed to fit your bread forms. Form the dough into loaves and place in the pans. Dust with flour, cover, and let rise for 30 minutes in a warm spot.
• Cover the loaf pans with oiled aluminum foil, wrapping tightly.
• Gather the ingredients.
• Place the pans in the oven and bake at 350 F for 1 hour.
• Turn oven down to 325 F and bake for 30 minutes.
• Turn oven down to 300 F and bake for 1 hour.
• Turn oven down to 275 F and bake for 2 hours.
• Turn oven down to 250 F and bake for 2 hours.
• Turn oven down to 225 F and bake for 1 1/2 hours.
• Turn oven down to 200 F and bake for 1 1/2 hours.
• Turn oven off and leave pans in oven until morning (oven will still be warm). The bread was in the oven about 16 hours. Leave for an additional 24 hours wrapped in cotton or linen before slicing.