Pumpernickel Westfalen Style

Ingredients

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.