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Ingredients

• 1/2 c. Rye flour
• 1/8 tsp Active dry yeast (Save rest of pkg for first dough)
• 1 c. Hot water
• 1 Tbsp. Crushed caraway seeds
• 1 tsp Chopped onions
• 1/2 c. Water
• 1 1/4 c. Rye flour
•     All of the starter from above
• 1/4 c. Rye flour for sprinkling
• 1/2 c. Hot water
• 1 c. Rye flour
• 1/2 c. Water (hot if refrigerated sour)
• 1 c. Rye flour or possibly more
• 1 c. Hot water
• 1 pkt Active dry yeast
• 1 c. Rye sour
• 1 c. Altus (optional) (old rye bread soaked into water over night)
• 4 Tbsp. Pumpernickel color
• 3 Tbsp. Sugar
• 1 Tbsp. Water
• 1 pch Cream of tartar
• 1/4 c. Boiling water
• 1 c. Pumpernickel flour
• 2 1/2 c. Common flour (all-purpose flour) (up to 3-1/2)
• 1 Tbsp. Salt
•     Flour, for dusting work top
•     Oil, for greasing bowl
•     Cornmeal, for sprinkling baking sheet
•     Cornstrach solution for brushing loaf
• 1 c. Water
• 2 Tbsp. Cornstarch
• 1/4 x Cool water
• 1/2 c. Yellow onions, minced
• 1 x Green onion (white part only)
• 1 tsp Poppy seeds (up to 2)
• 1 tsp Extra virgin olive oil (up to 2)
•     Salt to taste (optional)

Description

Pumpernickel Bread Is A Sour Dough Bread. There Is No Other REAL Way To Make It. The "sour Only Takes 4 Days Before You Can Start Your Bread, Unlike Regular Sourdough, That Takes 9…

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