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1
In a large bowl sprinkle the yeast over the warm water; stir to dissolve.
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2
Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt.
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3
Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary.
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4
This dough will remain wet, with the consistency of heavy clay.
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5
Turn out onto an oiled work top.
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6
Grease a Pullman pan or loaf pan.
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7
Knead the dough into a ball and form into a cylinder the length of the pan.
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8
Place the dough in the pan.
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9
The dough should be pressed down evenly and come within a 1/4 inch of the top.
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10
If you use a Pullman pan, grease the inside of the cover, slide in place, and bake.
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11
In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread.
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12
Place in the oven and lay a heavy ovenproof weight or a brick on top.
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13
Do not proof.
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14
Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes.
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15
After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet.
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16
The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips.
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17
Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight.
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18
The next day, slice the loaf paper thin.
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19
Makes 1 loaf RYE SOUR: Prepare 48 hours in advance 1/2 cup rye flour 1/8 teaspoon active dry yeast 1 cup warm water 1 tablespoon crushed caraway seeds (optional) 1 teaspoon minced onion Combine all the ingredients in a large bowl and mix until smooth.
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20
The mixture should have a thin consistency.
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Cover and allow to stand in a warm spot until bubbly and fermented.
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22
It can be left up to 24 hours.
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23
STAGE 1 Prepare 24 hours in advance 1/2 cup water 1 1/4 cups rye flour All of the Starter above 1/4 cup rye flour for sprinkling In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth.
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24
The dough should pull slightly and may start to come away from the sides of the bowl.
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25
Wipe down the sides of the bowl with wet hands or a bowl scraper.
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26
Sprinkle 1/4 cup of flour over the entire surface of the sour.
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27
Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart.
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28
This may take 4 to 8 hours.
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29
Avoid letting the sour collapse.
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30
STAGE 2 1/2 cup warm water 1 cup rye flour All of above sour Add the water and 3/4 cup of the flour, mix until smooth.
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31
Sprinkle 1/4 cup flour over the entire surface of the sour.
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32
Allow to rise in a warm place for 4 to 8 hours.
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33
STAGE 3 1/2 cup water 1 cup rye flour or more All of above sour Add the water and the 1 cup of flour; mix until smooth.
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34
Add additional flour as needed to attain a dough-like consistency.
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35
The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.
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36
PUMPERNICKEL COLOUR: 6 tablespoons sugar 2 tablespoons water pinch of cream of tartar 1/2 cup boiling water In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water.
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37
Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes.
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38
Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color.
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39
Remove the pan from the heat.
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40
The sugar will continue to cook and darken.
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41
Allow it to cool.
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42
Using extreme care, add the boiling water.
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43
Stir to dissolve, then let cool to room temperature.
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44
NOTE: To 3 cups boiling water add 1 cup chopped rye berries.
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45
Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).
