Pumpernickel westfalen style
Yield: 2 Servings
Ingredients:
- 1500 g Flour rye
- 750 g Sourdough
- 900 ml Water
- 30øC/ 85øF
- 1 tb Salt
- 150 g Molasses
Instructions:
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)
