Danish Sourdough Pumpernickel - cooking recipe

Ingredients

1 1/2 cups sourdough starter
2 tablespoons caraway seeds, Chopped
2 cups rye flour, Unsifted
1/2 cup strong black coffee, Boiling
1/2 cup molasses
1/4 cup evaporated skim milk
2 teaspoons salt
3 tablespoons shortening, melted
1/2 cup whole milk
2 3/4 cups unbleached flour
1 tablespoon active dry yeast

Preparation

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.