Pumpernickel Rye Bread

Sourdough base:
1 C. sourdough starter.
2 1/2 C. lukewarm water.
1 C. buttermilk.
1 C. rye-meal flour.

Ingredients:

Blend 2 cups sourdough starter with lukewarm water and rye meal; let stand overnight at room temperature. Pumpernickel Rye Bread:
1 cake yeast.
1/4 C. plus 6 C. lukewarm water.
2 C. prepared sourdough and rye-meal base.
3 T. salt.
4 C. rye-graham flour.
12 C. rye-meal flour.

Directions:

Dissolve yeast in 1/4 cup water. Mix the yeast, sourdough-rye base, salt, 6 cups water and rye flours; let rise for 2 hours.
Knead down dough and let stand for 15 minutes. Shape into loaves and let the dough rise again for about 20 minutes.
Bake at 375°F. for 1 1/2 to 1 3/4 hours, until crusty and firm to touch.
Let cool completely, preferably overnight; then slice thinly with a serrated knife.
Bread will keep, wrapped and stored in refrigerator for two weeks, or in the freezer for six months.

Makes three 2 1/2-pound loaves.

Starter: Note: You can make a yeast-leavened sourdough starter from commercial yeast in 6 to 8 hours.

2 T. lukewarm (100°F) water.
1/8 t. active dry yeast or instant yeast.
3/4 C. room-temperature (72°F to 75°F) water.
2 C. bread flour.
In a large mixing bowl, combine lukewarm water and yeast, until yeast is dissolved, about 5 minutes.
Stir room-temperature water and flour into the yeast mixture.
Mix by hand for about 5 minutes, or with mixer on medium speed for 2 minutes, until the dough is smooth and firm.
Place dough in lightly greased medium ceramic, glass or plastic bowl.
Cover dough tightly with plastic wrap and let rise at room temperature until tripled in volume, 6 to 8 hours.
Punch the risen starter down and roll into a ball. Use it immediately or return it to the bowl, cover and refrigerate for up to 48 hours before using.

Makes 2 cups.