Oaza Bakeries Rye or Pumpernickel Bread (100 loaves of bread)

Original Recipe from the Family Bakery

30 lbs. sour
35 lbs. water (variable temp.)
2 1/4 lbs. salt
Coloring to suit (mix with water)
Caraway seeds to suit
2 lbs. yeast
For Pumpernickel add Pumpernickel meal to suit (about 4 lbs. to above)
Clear flour to suit to make stiff dough

To make sour:

1 gal. water (warm in winter)

8 lbs. rye flour

Mix and allow to stand 4 hours covered

Mix again at least: 

1 gal. water

8 lbs. rye flour

Has to stay about 4 hours

Mix again:

1 gal. water

8 lbs. rye flour

After 4 hours should be ready to use.  Nice flavor.  Sour is good.

We got this recipe from Donald's mother, Victoria Piotrowski, who got it from her cousin, a baker in the family bakery.  Grandma made us swear on our lives we wouldn't tell anyone we had it.  It was evidently a closely guarded secret in her day.  Donald, who worked in the bakery when he was in high school, said that day old danish and rolls would be ground up and added to the dough and that is what made Oaza Bakery's pumpernickel so delicious and so unique.  He remembers the bakers taking fresh loaves from the oven, cutting off the top and adding a stick of butter.  When it was melted, they would tear the bread apart and eat it.  The comments at the end of the recipe are those of the baker.

 My version for six loaves of pumpernickel

3 cups sour, more or less (see below)
3 1/2 cups water
4 tsp. salt
2/3 cup unsulfured molasses (mix with water)
2 Tbsp Caraway seeds
9 pkgs. yeast 1/4 oz. each)
For Pumpernickel add 1 cup Pumpernickel Meal (coarsest ground rye) to above
2 cups rye flout
6 to 8 cups all purpose flour to make stiff dough

To make sour:

1 cup warm water 

1 cup rye flour

Mix and allow to stand 4 hours covered

Mix and add again:  

1 cup water

1 cup rye flour

Has to stay about 4 hours

Mix and add again:

1 cup water

1 cup rye flour

After 4 hours should be ready to use. The longer it sits, the more sour the mix.  Can be stored in refrigerator after sour is finished.  

When ready to make bread, add sour, water, molasses and salt to mixer bowl and combine.  Add caraway seeds,  rye flour, and yeast, continuing to mix.  Add all purpose flour a cup at a time until dough leaves side of bowl.  Put dough hook on mixer and knead for 5 to 10 minutes.  Dough will still be sticky.  Pour a little vegetable oil in a large bowl and transfer dough to the bowl, turning to coat with oil.  Cover with clean dish towel and place in a warm spot.  Allow to double in size.  Remove from bowl to a board or counter dusted with flour and knead for about 5 minutes.  Line two sheet pans with Silpats or parchment paper.  Dust with coarse corn meal.  Cut dough into 6 equal pieces.  Knead each piece briefly and form into circular loaf about 5 inches across.  Place three loaves on each pan, cover with clean cloth and allow to double in size.  Brush tops with egg white mixed with a little water.  Bake at 375 degrees for about 45 minutes.