Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Old Dutch Sourdough Pumpernickel Bread
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- #1114
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Starter
1 package dry yeast
2 cups lukewarm water
2 cups flour
Bread
3 cups pumpernickel flour
2 cakes yeast
1/2 cup warm water
6 cups unbleached flour
2 teaspoons salt
1/2 cup honey
directions
Dissolve yeast in water. Add flour to mix. Allow to rest. After a few days it will develop a sour smell as the yeast works.
Blend pumpernickel flour into starter along with 1 cake of yeast. Stir in 1/2 cup water. If too stiff, add a bit of water.
Turn dough out onto floured board. Knead several minutes. Place dough in greased bowl. Cover and let stand until double in size.
Punch down and gradually add rest of flour, salt, honey and yeast. If too stiff add a little water - too sticky add a little flour. Knead 5-8 minutes.
Divide and place in pans. Bake at 400 degrees F for 35-40 minutes.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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