Cooking Recipe Pumpernickel Westfalen Style
Recipe Ingredients
1500 g
Flour, rye
750 g
Sourdough
900 ml
Water, 30øC/ 85øF
1 tb
Salt
150 g
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 øC/ 212 øF. Let cool down for one day before cutting.
"Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic
recipes)