BAVARIAN PUMPERNICKEL BREAD (GERMAN)

1 cup warm water
1 package active dry yeast
1 cup Rye Sour (See recipe below)
2 cups cooked rye berries (see note below)
3 to 4 tablespoons pumpernickel color or more as needed to attain desired color (see recipe below)
3 cups pumpernickel flour (medium rye)
1 tablespoon salt
Rye flour as needed

In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt. Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary. This dough will remain wet, with the consistency of heavy clay. Turn out onto an oiled work top.

Grease a Pullman pan or loaf pan. Knead the dough into a ball and form into a cylinder the length of the pan. Place the dough in the pan. The dough should be pressed down evenly and come within a 1/4 inch of the top. If you use a Pullman pan, grease the inside of the cover, slide in place, and bake. 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. Place in the oven and lay a heavy ovenproof weight or a brick on top. Do not proof.

Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes. 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.
The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips. Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight. The next day, slice the loaf paper thin.

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. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.

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. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.

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. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.

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. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.

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.
Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool. Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.

NOTE:

To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about
45 minutes).

From Olga