Title: Pumpernickel westfalen style
 Categories: Breads, German
      Yield: 2 Servings
 
   1500 g  Flour, rye
    750 g  Sourdough
    900 ml Water, 30øC/ 85øF
      1 tb Salt
    150 g  Molasses
 
  Mix sourdough with a part of the flour and let rest for 5 min. Add
  water and the rest of the flour and knead well. Cover and let rest
  for 2 1/2 - 3 hours at a warm place. Add salt and molasses and kned
  well. Part in two halfes and give in oven-forms. Bake for 12 hours at
  100 øC/ 212 øF. Let cool down for one day before cutting.
  
  "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic
  recipes)