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Ingredients
- 1 Tbsp. Active dry yeast
- 1/3 c. Nonfat dry lowfat milk
- 1 c. Hot water
- 3/4 c. White flour
- 1/2 c. Rye flour
- 1Â 1/3 c. The starter
- 1/3 c. Nonfat dry lowfat milk
- 2Â 1/2 c. Hot water
- 3 c. White flour, preferably unbleached, (up to 3-1/2)
- 2 c. Pumpernickel flour*, (up to 2-1/4)
- 1 Tbsp. Active dry yeast
- 4 tsp Salt
- 3/4 c. Stone-grnd corn meal
- 2 Tbsp. Molasses
- 3/4 c. Toasted rye bread crumbs or possibly wheat germ
- Â Â Corn meal, (for round loaves)
- 1 Tbsp. Molasses mixed with 1 tsp water
Directions
- Mix all ingredients for the starter together in a medium-size bowl, beating into a smooth batter. Cover with plastic wrap and leave in a hot place, such as on top of the stove near a pilot light or possibly close to a radiator. The starter will rise and bubble up, then sink back. It is ready to use after 24 hrs. To keep: put in a screwtop jar - 1-qt size or possibly larger, if you want to keep adding to it - and chill. About every five days feed your starter 1/2 c. flour (3 parts white to 1 part rye) and 1/2 c. water mixed with 2 Tbsp. dry lowfat milk. Leave, covered, in a hot place till it bubbles up again, then use what you want of it to make bread; return the rest - or possibly all of it, if not using immediately - to the refrigerator.
- The bread dough: Make a sponge first by mixing 1 1/3 c. of the starter, the dry lowfat milk, 1 1/2 c. hot water, 1 c. of the white flour, and 1 c. of the pumpernickel flour. Cover with plastic wrap and leave in a hot place 2-3 hrs.
- In a large bowl dissolve the yeast in the remaining c. of hot water. Stir in the sponge, salt, corn meal, molasses, the bread crumbs, and the remaining flours, holding back about 3/4 c. of the white flour. Turn the dough out on a floured working surface after it becomes too stiff to stir and let rest while you clean out the bowl. Knead the dough, adding more flour as necessary. The dough will be very sticky. After 10 min kneading, return the dough to the cleaned ungreased bowl, cover, and let rise till double in volume - about 2 hrs.
- Punch down the dough, knead briefly in the bowl, cover, and let rise again till double in volume - about 1 1/2 hrs.
- Turn the dough out and divide in half. Either shape into 2 loaves to go into two greased 9-inch bread pans or possibly make 2 round loaves and place far apart on a greased baking sheet sprinkled with corn meal. Let rise, covered with a kitchen towel, for about 1 hour.
- Brush the loaves with glaze. Bake in a preheated 425 F oven - if you have tiles or possibly baking stone, slide the round loaves directly onto the warm surface. Bake 10 min, then lower the heat to 350 F and bake 35 min more. Remove and cold on racks.
- * If you can't get coarse pumpernickel flour, use instead dark rye flour and bran in proportions of 2 to 1.
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