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Title: Molasses Sourdough Pumpernickel Bread
Categories: Bread
Yield: 1 Servings
| 2 | tb | Butter |
| 2 | c | Milk |
| 1 1/2 | ts | Salt |
| 1/2 | c | Dark molasses |
| 2 | c | Sourdough starter* |
| 1/3 | c | Brown sugar; firmly packed |
| 1 1/2 | c | Whole-bran cereal |
| 4 | c | Rye flour; medium grind |
| 5 1/2 | c | All-purpose flour |
| 1 | Egg yolk mixed w/1 tb water |
In a pan melt the butter, stir in the milk, salt and molasses. Add the 2 cups of sourdough starter sponge, bran cereal, rye flour and 2 cups of the all-purpose flour. Beat until very well blended. Now work in the rest of the flour as needed to knead the dough until smooth and elastic. Turn out onto a lightly floured board and knead for about 10 minutes. Put into a well-greased bowl, cover and let rise until double in size. Punch down dough. Grease a couple of cookie sheets. Make dough into 3 round loaves. Flatten them sllightly. Let rise again until double in size. With a sharp knife cut 1/2-inch slashes on top of each loaf. Brush with the egg yolk mixture. Bake in a 350F oven for 40 minutes or until golden brown.
* Take starter out of refrigerator the night before. Put 2 cups water in a large bowl, add the original starter and 2 cups of flour and 1 tablespoon sugar. Mix well. Cover and let set overnight. Next morning take out the original starter and return it to the refrigerator for future use. Use what is left in the bowl for your bread.
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