Recipe - Quick Sour Pumpernickel

STARTER
1 One half cup Milk
2 cup Rye Flour
2 tablespoon Gluten
2 teaspoon Yeast

REMAINING
One fourth cup Coffee
2 tablespoon Vegetable oil
One fourth cup Molasses
One fourth cup Sugar
2 tablespoon Unsweetend Cocoa
One half teaspoon Salt
2 teaspoon Carraway or Fennel seed
1 cup Whole wheat flour
2 tablespoon Gluten; (Optional)
1 1/3 cup Bread Flour
Three fourths cup Raisins; (optional)

Add the above starter ingredients to the ABM and let knead for about 10
minutes. Reset the machine (turn it off) and leave the pan in the machine
overnight or 68 hours.

Add remaining ingredients and start machine as usual. If making the loaf in
the Machine use the specialty bread setting and add the raisins at the
beep. (If you add them to early they get ground up) You can usually find
the gluten, rye flour and whole wheat flour in a health food store or you
can buy it mail order from King Arthur Flour 8008276836

If you are going to make rolls use the dough setting. The raisins are very
good in the rolls. Using the dough setting on my Hitachi I add them at the
1:18 mark. When the dough is ready roll out into a flat square. Form into
balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9
pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook
20 minutes at 350.

Makes about 15 rolls.

Posted to recipeludigest by Kara9718 Kara9718@aol.com on Mar 28, 1998