Pumpernickel bread (prodigy)
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Pumpernickel bread (prodigy)
  Bread  
Last updated 6/12/2012 1:19:14 AM. Recipe ID 50488. Report a problem with this recipe.
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      Title: Pumpernickel bread (prodigy)
 Categories: Breads
      Yield: 4 Servings
 
    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

MMMMM------------------------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.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 50488 (Apr 03, 2005)

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