Sourdough Pumpernickel Bread, Bread Machine; by Reagan

[BakerAunt]

Sourdough Pumpernickel Bread, Bread Machine
Submitted by reagan on January 06, 2005 at 9:37 am

This makes a very large loaf of bread. Check dough during the kneading cycle, the dough should be very elastic, but if it looks too wet, add additional flour. I baked the bread in the rye bread pan from the King Arthur catalogue.

1 cup sourdough starter (starter that has been fed)
1/2 cup lukewarm strong coffee
1/2 cup milk
1/4 cup honey
2 tsp. salt
1 T. caraway seeds
Approximately 3 cups all purpose flour
1 cup pumpernickel flour
1 tsp. dry yeast

Add the ingredients to the bread machine according to the machine's instructions. Set the machine for the dough cycle.

After completion of the dough cycle, remove the dough, punch down, and shape dough. I placed the dough in the rye pan, covered and let rise. Bake bread at 375 degrees for approximately 30 minutes.

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