Sourdough Pumpernickel

• 1/2 cup strong brewed coffee
• 2 tablespoons caraway seeds
• 2 cups rye flour
• 1 1/2 cups sourdough starter, mix
• 1/2 cup molasses
• 1/4 cup powdered milk
• 2 teaspoons salt
• 3 tablespoons vegetable shortening, melted
• 1/2 cup milk
• 2 3/4 cups bread flour or 2 3/4 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast, if starter is active you may not need this

1. 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. 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. 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.
4. Makes 2 loaves.

coffee, caraway seeds, rye flour, sourdough starter, molasses, powdered milk, salt, vegetable shortening, milk, bread flour, active dry yeast

Taken from www.food.com/recipe/sourdough-pumpernickel-344599 (may not work)