Sourdough Pumpernickel Bread

Rev 0.10; last revised:  17-Jan-06

This is a simple Dutch sourdough pumpernickel bread recipe.  This bread is chewy, moist, slightly sweet and keeps well.  In much of Europe, especially Holland, this bread is the staple served at most hotels and fine eateries.  Serve it sliced very thin, with a selection of meats, fish, and cheeses.

• 3-Tablespoons dark molasses
• 1-1/4 cups water, boiling
• 1/2-cup Bulgur wheat
• 1/2-Tablespoons salt (I recommended Kosher or other non-iodized salt)
• 1-Tablespoon oil (I recommend safflower, sunflower, coconut, or other nut oil)
• 1/2-cup active sourdough starter
• 2-1/2 cups rye meal or coarsely-ground rye flour

In a medium bowl, stir together the molasses, boiling water, bulgur, salt and oil with a whisk.

Let stand until lukewarm, and then add the remaining ingredients and let sit in a warm place for at least 8 hours.

Knead the dough briefly, flouring the board with whole wheat flour, then press into one or two (depends on their size) greased bread loaf pans.

Cover with foil and set into a COLD oven.

After at least 30 minutes (that's not long enough to notice any rising), remove foil and set oven to 275F, bake for 2 hours.

Turn out on a rack to cool, covering with a towel.  The bread will keep, well-wrapped for several weeks, or can be frozen (slice first).  Slice very thinly.