Danish Sourdough Pumpernickel

Danish Sourdough Pumpernickel

  • Prep Time: 10 hrs
  • Total Time: 10 hrs 30 mins
  • Servings: 10
  • About This Recipe

    “Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon.”


  • 1 1/2 cupssourdough starter
  • 2tablespoonscaraway seeds, Chopped
  • 2cupsrye flour, Unsifted
  • 1/2 cupstrong black coffee, Boiling
  • 1/2 cupmolasses
  • 1/4 cupevaporated skim milk
  • 2teaspoonssalt
  • 3tablespoonsshortening, melted
  • 1/2 cupwhole milk
  • 2 3/4 cupsunbleached flour
  • 1tablespoonactive dry yeast
  • Directions

  • 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.
  • Reviews

  • “Some how this caught my attention the other day and I decided to make it.The ingredients list is pretty accurate.I followed the recipe through step 3 allowing the mixture to rest for about 10 hours.Then I deviated from the directions somewhat.I melted the shortening, added sorghum instead of the molasses (that was what I had), and milk, allowing this to cool to room temperature.While the mixture was cooling I softened the yeast in 1/4 cup warm water. I then mixed the flour with 1/4 powdered milk due to step 4 saying “add the molasses, dry milk…”I also mixed in about 1 tablespoon vital wheat gluten and the salt.After all this was thoroughly blended, I stirred the molasses mixture into the rye starter along with the flour and softened yeast.I think because I added the additional 1/4 cup of water to soften the yeast I required more flour than what was called for.The end result was 2 wonderful loaves of bread.The only thing I will change next time, is instead of allowing them to fully rise in the final time, I will put them in the refrigerator and allow them to sit overnight, and then allow them to come to room temperature and complete the rise.This will give a stronger sourdough flavor.Overall, it is a winner.”