Pumpernickel Westfalen Style

Be the first to add a photo of this recipe!
15 hours Prep: 30 minutes Cook: 12 hours
682 calories per serving view nutrition facts

Ingredients

6cups flour, all-purpose rye
3cups sourdough
3 1/2cups water
1tablespoon salt

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 125 degrees F.

Let cool down for one day before cutting.

0 links
0 comments
Loading recipe videoLoading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating
Review

Last Recipes Viewed

Recipe Bite

Cooking Phobia

by Mark R. Vogel Mark R. Vogel

Are you fearful of cooking? For some it is a mundane chore, to others a joyous hobby, and for some, an absolute...

read more...

Member Review



Good As Gold Chicken (Like Kfc's and Boston's)

It was very good. I took the advice of the previous reviewer and used 1 teaspoon seasoning salt. I used covered pots at the end instead of foil (not sure if that matters)