Pumpernickel Westfalen Style Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1500 gram: Flour, rye
750 gram: Sourdough,
900 milliliter: Water, 30 C/ 85 F
1 tbsp: Salt,
150 gram: 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 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
C/ 212
F. Let cool down for one day before cutting.
"Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic
recipes)
Source from luhu.jp
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
C/ 212
F. Let cool down for one day before cutting.
"Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic
recipes)
Source from luhu.jp