Pumpernickel westfalen style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1500 | grams | Flour, rye |
| 750 | grams | Sourdough |
| 900 | millilitres | Water, 30øC/ 85øF |
| 1 | tablespoon | Salt |
| 150 | grams | Molasses |
Directions
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 2½ - 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)
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