*  Exported from  MasterCook  *

                            PUMPERNICKEL BREAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   oz           Compressed yeast -- OR
   1                    -Envelope Dry Yeast
   1       pt           Water
   1       oz           Bread crumbs
   2       oz           Wheat germ
  10       oz           Whole wheat flour
   1       lb           Bread flour
     1/2   oz           Salt
   1       oz           Caramel
                        - OR Bitter chocolate
                        - OR cocoa mixed w/ water
     1/2   pt           Rye starter
                        -----RYE STARTER-----
   1       pt           Water
   1       lb           Rye flour
   3       oz           All-purpose flour

  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.
 


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