Danish Sourdough Pumpernickel Recipes Recipe For Chicken

SOURDOUGH PUMPERNICKEL

Steps:

• 1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
• 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
• 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
• Makes 2 loaves.

DANISH SOURDOUGH PUMPERNICKEL

Steps:

• 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.

DANISH BEER SOUP (OLLEBROD)

Steps:

• Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
• Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.