Cooking Recipe Pumpernickel Bread (Prodigy)
Recipe Ingredients
RYE STARTER
Directions
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