Danish Sourdough Pumpernickel

A rich, flavorful bread with a chewy texture and nutty taste thanks to the rye flour and molasses.

The recipe requires a sourdough starter, which may take a few days to make if you don’t already have one.

Rye flour is high in fiber and may help regulate blood sugar levels. Molasses contains some vitamins and minerals such as iron and calcium.

	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

1.	Combine sourdough starter and caraway seeds in a large mixing bowl.
2.	Add rye flour, boiling coffee, molasses, evaporated milk, salt, shortening, and whole milk. Mix well.
3.	Gradually mix in unbleached flour and yeast until combined and smooth.
4.	Cover and let rise in a warm place until doubled in size.
5.	Punch down dough and shape into a loaf.
6.	Place in a greased loaf pan and let rise again until doubled in size.
7.	Preheat oven to 350°F and bake for 45-50 minutes.
8.	Let cool before slicing and serving.