German Peasant Sour Sunflower Pumpernickel Bread
This sour pumpernickel, a German bread that’s good with soup and for making sandwiches, gets its crunch from sunflower, flax, and sesame seeds.
For sourest flavor, let the beer mixture ferment the maximum time (48 hours).
Cracked rye, flax seed, and sunflower seed are sold in some supermarkets and most health-food stores.
2 packages active dry yeast
3/4 cup warm water (110-F)
3/4 cup stout (dark, strong beer) at room temperature
1 tablespoon sugar
3/4 cup cracked rye
1 1/2 cups rye flour
3/4 cup unsalted sunflower seed
1/4 cup flax seed
1 teaspoon salt
2 tablespoons salad oil
About 1 1/2 cups all-purpose flour
3 tablespoons sesame seed
In a large bowl, let 1 package yeast soften in 1/2 cup of the water. Mix in beer, sugar, cracked rye, and 1/2 cup of the rye flour. Cover with plastic wrap and let stand at room temperature until bubbly and sour smelling, 15 to 48 hours.
In a bowl, soften remaining yeast in remaining water. Stir into beer mixture with sunflower seed, flax seed, salt, and oil; mix. Stir in 1 1/2 cups all-purpose flour; add remaining rye flour and mix with hands until evenly moistened. On a well-floured board, gently knead briefly until smooth and no longer sticky; add flour to prevent sticking.
Shape dough into a round about 6 1/2 inches in diameter. Sprinkle sesame seed on board, then gently roll dough in the seed, pressing lightly, until all sides are coated. Place on greased 12- by 15-inch baking sheet. Cover lightly with plastic wrap and let rise in a warm place until puffy, about 40 minutes.
Bake in a 350 F oven until well browned, about 40 minutes. Remove from pan to a rack and let cool completely. Serve, or store airtight up to 3 days; freeze to store longer.
Makes 1 loaf, about 2 pounds.
Source: Los Angeles Daily News & Sunset Magazine, 1987