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    You are in: Home / Recipes / Danish Sourdough Pumpernickel Recipe
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    Danish Sourdough Pumpernickel

    Danish Sourdough Pumpernickel. Photo by PaulaG

    1/1 Photo of Danish Sourdough Pumpernickel

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 30 mins

    10 hrs

    30 mins

    Marg (CaymanDesigns)'s Note:

    Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon.

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    Units: US | Metric


    1. 1
      Pour boiling coffee over chopped caraway seeds.
    2. 2
      Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
    3. 3
      Let stand for 4 to 8 hours in a warm place, preferabley overnight.
    4. 4
      Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
    5. 5
      Mix well.
    6. 6
      Cover the bowl and let rise to double.
    7. 7
      Then knead on floured board and shape into two round loaves on baking sheet.
    8. 8
      Let rise until double again and bake at 350 degrees for 30 minutes or until done.

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    Ratings & Reviews:

    • on August 28, 2005


      Some how this caught my attention the other day and I decided to make it. The ingredients list is pretty accurate. I followed the recipe through step 3 allowing the mixture to rest for about 10 hours. Then I deviated from the directions somewhat. I melted the shortening, added sorghum instead of the molasses (that was what I had), and milk, allowing this to cool to room temperature. While the mixture was cooling I softened the yeast in 1/4 cup warm water. I then mixed the flour with 1/4 powdered milk due to step 4 saying "add the molasses, dry milk...” I also mixed in about 1 tablespoon vital wheat gluten and the salt. After all this was thoroughly blended, I stirred the molasses mixture into the rye starter along with the flour and softened yeast. I think because I added the additional 1/4 cup of water to soften the yeast I required more flour than what was called for. The end result was 2 wonderful loaves of bread. The only thing I will change next time, is instead of allowing them to fully rise in the final time, I will put them in the refrigerator and allow them to sit overnight, and then allow them to come to room temperature and complete the rise. This will give a stronger sourdough flavor. Overall, it is a winner.

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    Nutritional Facts for Danish Sourdough Pumpernickel

    Serving Size: 1 (109 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 300.5
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 1.3 g
    Cholesterol 1.4 mg
    Sodium 485.9 mg
    Total Carbohydrate 57.0 g
    Dietary Fiber 4.6 g
    Sugars 11.0 g
    Protein 7.0 g

    The following items or measurements are not included:

    sourdough starter

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