To prepare sourdough starter for rye dough: Start the day before you plan to bake the bread. Stir yeast into warm water in a medium bowl. Set aside until foamy, about 5 minutes. Add both flours; mix them into the yeast mixture with your hands until incorporated. Cover bowl loosely with plastic wrap and set aside in a warm place overnight. To prepare pumpernickel starter: Start the day before you plan to bake the bread. Stir yeast into warm water in a medium bowl; set mixture aside until foamy, about 5 minutes. Add both flours and stir until combined. Cover bowl with plastic wrap and allow to sit at room temperature overnight. To prepare rye dough: Stir yeast into warm water in a large bowl; set aside until foamy, about 5 minutes. Add reserved rye starter; stir to blend. Add salt, 2 tablespoons oil, sugar and caraway seeds; mix well. Gradually add all-purpose flour and 1 1/2 cups rye flour, mixing with your hands until a stiff dough forms. Turn dough out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 10 minutes, adding more rye flour if needed. Generously grease a large bowl with remaining 1 tablespoon oil. Form dough into a ball; add to bowl, turning to coat with oil. Cover bowl loosely with plastic wrap. Set aside in a warm place until the dough has doubled in volume, about 1 hour. To prepare pumpernickel dough: Pour warm water into a large bowl; stir in yeast. Add pumpernickel starter along with coffee, molasses, wheat bran, rye flour, cocoa powder and brown sugar. Mix well. Add 6 cups whole-wheat flour and salt. Mix until a stiff dough forms. Turn dough out onto a lightly floured work surface; knead until a smooth dough forms, about 10 minutes. If dough is too sticky, knead in remaining 1/4 cup whole-wheat flour. Grease a large bowl with oil. Add dough, turning to coat with oil. Cover bowl loosely with plastic wrap. Set aside in a warm place until the dough has doubled in volume, about 1 hour. Sprinkle a large baking sheet with cornmeal. Return both risen doughs to a work surface. Divide each in half Push each half of dough into an 8-in square. Place 1 square of pumpernickle dough on top of 1 square of rye dough; roll up doughs together, tucking the ends underneath and shaping the combination into a round. With both hands, roll the round back and forth, flattening and shaping it into continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1553g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 286 (6%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 0mg||0 %|
|Sodium 145.7mg||5 %|
|Potassium 6496.5mg||171 %|
|Total Carbohydrate 1051.3g||309 %|
|Dietary Fiber 133.3g||533 %|
|Sugars, other 918.1g|
|Protein 141.6g||202 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4920
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