Pumpernickel Westfalen Style
Yield
1 loafPrep
30 minCook
12 hrsReady
15 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
all-purpose flour
rye |
|
| 3 | cups |
sourdough
|
* |
| 3 ½ | cups |
water
|
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
rye |
|
| 7.1E+2 | ml |
sourdough
|
* |
| 828 | ml |
water
|
|
| 15 | 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.
