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Pumpernickel Westfalen Style

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Submitted by trixx

YIELD

1 loaf

PREP

30 min

COOK

12 hrs

READY

15 hrs

Ingredients

6 1.4
CUPS L ALL-PURPOSE FLOUR
rye
3 7.1E+2
CUPS ML SOURDOUGH *
3 ½ 828
CUPS ML WATER
1 15
TABLESPOON ML 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 2½ to 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 399g (14.1 oz)
Amount per Serving
Calories 682 2% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1756mg 73%
Total Carbohydrate 48g 48%
Dietary Fiber 5g 20%
Sugars g
Protein 39g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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