Pumpernickel westfalen style
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50495. Report a problem with this recipe.
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
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